Missouri, Hot Dogs and Gooey Butter Cake


The University of Missouri is a special place.  When the SEC expanded to 14 teams, Dave and I knew my tailgating painting project would not be complete without a trip to Missouri.

I knew very little about Mizzou or their traditions.

The University of Missouri was the first public university west of the Mississippi River and the first state university in Thomas Jefferson’s Louisiana Purchase territory.

The famous Columns are all that remain of the original Academic Hall, destroyed by fire.  Jesse Hall, behind the Columns is the building built to replace Academic Hall.

The famous columns at the Universtiy of Missouri photo by Kathy Miller

A perspective of The Columns in front of Jesse Hall.

A perspective of the Columns at the University of Missouri photo by Kathy Miller

Each fall, new students walk through the columns, towards Jesse Hall, representing their entrance into the University.  In the spring graduating seniors walk through the columns away from Jesse Hall, representing their becoming alumni.

The Columns in perspective to Jesse Hall photo by Kathy Miller

The Jesse Hall dome is lit gold for Homecoming in the fall.  Missouri’s colors are black and gold after the color of the Bengal Tiger.

The Dome of Jesse Hall, University of Missouri photo by Kathy Miller

 This “red campus,” with buildings made of red brick, is the historical center of the University of Missouri.

Building on campus of University of Missouri photo by Kathy Miller

Another perspective of University of Missouri campus with the Columns photo by Kathy Miller

The Residence on The Quad, the official home of the Chancellor of Missouri.

Presidents House University of Missouri photo by Kathy Miller

 A sculpture of Thomas Jefferson sits on The Quad near the original tombstone of Thomas Jefferson.

Sculpture of Thomas Jefferson, University of Missouri photo by Kathy Miller

Union Memorial on the White Campus.  This campus was constructed of Missouri limestone.

Memorial Union on The White Campus photo by Kathy Miller

Tiger Plaza looking to the rear of Jesse Hall.

Tiger Plaza looking to the rear of Jesse Hall on the Red Campus at the University of Missouri photo by Kathy Miller

My painting, “Tailgating In The Zou” depicts the famous Columns, allowed to remain standing.

Tailgating In The Zou painting by Kathy Miller, the University of Missouri

Missouri’s colors are gold and black.

The yellow and black vintage fire truck escorts Truman The Tiger, Mizzou’s mascot, into all home games.

When I began planning a tailgate for the Florida/ Missouri game, I kept thinking of all the bright gold and yellows associated with Missouri fans.  I had recently read an article on the St. Louis 1904 World’s Fair hot dog.

What could be better than bright yellow mustard on a great hot dog?

Hotdogs with homemade yellow mustard photo by Kathy Miller

I made the 3 different mustards from John Currence’s book, “Pickles, Pigs & Whiskey Recipes From My Three Favorite Food Groups (And Then Some)”.

Missouri alum and fan, Lana Weaver sent me this recipe, Gooey Butter Cake, a St. Louis tradition.

Gooey Butter Cake photo courtesy of topher0128 public domain

Crust

  • 1 (18 1/4 ounce) yellow butter cake mix (Duncan Hines)
  • 8 tablespoons (1 stick) butter, melted
  • 1 egg

Filling

  • 2 eggs
  • 8 tablespoons (1 stick) butter, melted
  • 8 ounces cream cheese, softened
  • 1 (16 ounce) box powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees.

Crust

  1. Blend 1 box of yellow cake mix, 1 stick of melted butter and 1 egg and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9 inch baking pan.

Filling

  1. In a large bowl, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla, and butter. Beat together.
  2. Add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

By Lana Weaver via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

 Loran Smith in his book, “Spread Formation”  also included a slightly different Gooey Butter Cake recipe from Mizzou grad, and director of communications at Augusta National Golf Club, Steve Ethun.  Steve wrote,”No gathering at the expansive tailgating scene that surrounds Memorial Stadium at the University of Missouri is complete without a few pans of Gooey Butter Cake, a St. Louis delicacy… its long connection to the state of Missouri provides instant credibility and likeability to whomever arrives with this amazingly simple bite-sized delight.”

 My tailgate also included Lizzy’s Cheese-Bean Dip, which is a familiar tailgating dip. Instead of sprinkling the black olives on top evenly, I placed them in the shape of a M for Missouri.  Pretty corny?

Lizzy's Cheese-Bean Dip with M for Missouri photo by Kathy Miller

 We served them with Corn chips and played Corn Hole.  Yes very Corny.

Ingredients

  • 2 medium avocados
  • 1 tablespoon lemon juice
  • ½ cup tomato, chopped
  • 2 tablespoons onion, minced
  • 1/8 teaspoon salt
  • dash of pepper
  • 1 (9-ounce) can bean dip
  • 1 cup shredded cheddar cheese
  • 3 tablespoons sliced olives, (green, black or both)
  • chopped tomatoes
  • chopped green onions

Instructions

  1. Mash avocados; stir in lemon juice, 1/2 cup chopped tomatoes, minced onion, salt, and pepper.
  2. Set aside.
  3. Spread bean dip in a shallow 9-inch round dish.
  4. Spread avocado mixture over bean dip.
  5. Sprinkle cheese over top of dip.
  6. Sprinkle top with olives.
  7. Sprinkle edges with chopped tomatoes and green onion.
  8. Serve with king-sized corn chips or tortilla chips.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Yes Corn Hole!

Dave and James playing corn hole photo by Kathy Miller

We even had this gold and black banana spider show up for the tailgate.  Welcome to Florida, Missouri fans.

Gold and black banana spider for the Missouri game photo by Kathy Miller

 When the need for an extra ticket to the Florida/ Missouri game arose, I graciously gave up my ticket.

I had been looking for a reason to stay in front of the TV at Pops’ Place and watch my Tennessee Vols play Ole Miss in Oxford!

Even though I could not be in The Grove before that game, I wanted to serve a Mississippi recipe.  I chose “Shout Hallelujah Potato Salad” from Loran Smith’s “Spread Formation” book.

This recipe is by John T. Edge and Blair Hobbs, Southern Foodways Alliance at the University of Mississippi.

I love trying different potato salads and this is ONE OF THE BEST I HAVE EVER HAD!

Shout Hallelujah Potato Salad from John T. Edge and Blair Hobbs, kSouthern Foodways Alliance at the University of Mississippi photo by Kathy Miller

Instead of using the prepared yellow mustard as instructed, I substituted the home made mustard, pictured above.

I also changed a few things based on what was on hand.  Didn’t matter, this is a delicious potato salad.

Ingredients

  • 5 pounds petite yellow- fleshed potatoes (such as Yukon Golds)
  • 4 hard-cooked eggs, peeled
  • 1 (4 ounce) jar diced pimentos, drained
  • 4 large drops of Tabasco
  • 2 teaspoons celery salt
  • 2 tablespoons seasoned rice-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 cup sweet salad cube pickles
  • 1 tablespoon extra-virgin olive oil
  • 1 cup plus 2 tablespoons mayonnaise
  • 1/4 cup prepared yellow mustard
  • 1 or 2 seeded and minced jalapeno peppers
  • 1/2 cup of red onion, chopped
  • 1/2 cup of green bell pepper, chopped
  • 4 stalks of celery, chopped
  • 1/4 cup flat-leaf parsley, chopped
  • Salt
  • Ground black pepper
  • 2 teaspoons smoked hot paprika

Instructions

  1. Cook the whole, unpeeled potatoes in a large pot of boiling salted water until they are easily pierced with a sharp knife, or about 20 minutes.
  2. Drain and peel, with your fingers, under cool running water (as if peeling hard-cooked eggs).
  3. Transfer to a large chilled bowl.
  4. Add the eggs and chop into large, bite-sized chunks.
  5. Plop on the pimentos, hot sauce, celery salt, vinegar, lemon juice, pickles, oil, mayonnaise, mustard, jalapenos, onion, bell pepper, celery and parsley.
  6. Don't stir; dive in with your hands and mix well, mashing some of the potatoes to bond the intact golden chunks.
  7. Season with salt and pepper.
  8. Transfer to a serving bowl or platter and shape into a pretty mound with a spoon or spatula.
  9. Dust the top with paprika.
  10. Cover and refrigerate until chilled.
  11. Serve cold.

By John T. Edge and Blair Hobbs, Southern Foodways Alliance at the University of Mississippi
Adapted from "Spread Formation: Tailgating & Home Recipes From College Football Greats" by Loran Smith

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Our house was a very sad house last Saturday with Florida losing to Missouri and Tennessee losing to Ole Miss. But as always, the best part of going to games is being with family and friends; celebrating traditions; eating great food and playing some great corn hole.

The Florida/Georgia game in Jacksonville is coming up soon, Nov. 1.  Come down for the Greatest Outdoor Cocktail Party.  Visit Amelia Island and meet Loran Smith signing his newest book, “Spread Formation:  Tailgating & Home Recipes From College Football Greats!”

Loran will be signing on the porch at The Plantation Shops at Palmetto Walk, Friday, October 31 from 11-2.

I will be there too, signing my “Tailgating Through The South” prints, so drop on by!

Tailgating Under The Arch , Georgia painting by Kathy Miller

Watch for upcoming stories from my tailgating travels.  I welcome your comments, recipes and any inside information on your favorite tailgating spots.

Come celebrate with me.  I’ll save you a seat at the table.

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