I love a good college football rivalry and there is none better than the Florida/Georgia game held annually in Jacksonville, Florida.

 Equal number of tickets are allotted to each school.  The stadium is evenly divided; half Florida fans, half Georgia fans, making for one of the most exciting game day atmospheres in the country.

Many Georgia fans hit the Florida state line and head for Amelia Island, home of Fernandina Beach.

Every Friday before the big game on Saturday, the stores, golf courses, restaurants and bars in NE Florida are packed with fans anxious to celebrate the upcoming rivalry game.

The Plantation Shop at Palmetto Walk  

on Amelia Island always has lots of events and special goings-on to entertain the fans.

This Friday, October 28, they will be featuring book signings with Loran Smith 1-3 pm


Vince Dooley 3-5 pm.

Be sure to stop by The Plantation Shop to meet these 2 special University of Georgia personalities.

The Plantation Shop's book signing with Loran Smith and Vince Dooley on Friday before the Florida/Georgia game

Saturday morning we will be tailgating at the stadium in Jacksonville.  I also plan to meet up with Loran Smith for a tailgating interview on the radio Bulldog Tailgate Show from the field…

Whether you plan to tailgate at the stadium or homegate in front of your big screen, here are a few recipies given to me from some special Georgia and Florida fans.

Beautiful, Georgia alum and Athens native,  Rosalind Bowles’ famous Fried Chicken Livers.  These are delicious!!!


  • chicken livers (found in the frozen section in Harris Teeter)
  • buttermilk
  • vegetable oil
  • self rising flour
  • salt
  • pepper


  1. Soak the chicken livers in buttermilk the night before.
  2. Fill fryer 1/3 full of vegetable oil. Heat to 400 degrees.
  3. Remove chicken livers from refrigerator and drain.
  4. Place self rising flour, salt and lots of pepper in a brown paper sack.
  5. Place the chicken livers in sack and shake to coat with flour mixture.
  6. Fry in batches 10 minutes.
  7. Place on paper towels to remove excess oil.


Rosalind places in a basket lined with red napkins for her Georgia Bulldogs, but use your favorite team's colors.

By Rosalind Bowles via KathyMillerTime


Recipe Printed from www.kathymillertime.com

Friend and beautiful Georgia Girl, Nancy Jones, contributed this recipe early on in my recipe quest!  Nancy is also an Athenian….born and raised in Athens….


 Feta and Apple Spread photo by Kathy Miller

Feta and Apple Spread

Serving Size: Yields 3 cups


  • 2 (4 ounce) packages crumbled feta cheese
  • 1 medium Granny Smith apple, diced
  • ½ cup sour cream
  • ¼ cup chopped pimento stuffed green olives or pitted black olives
  • 1 medium carrot, shredded
  • 1 tablespoon chopped fresh parsley
  • 1 (4 ounce) jar diced pimento, drained


  1. Combine the feta, apple, sour cream, olives, shredded carrot, parsley and pimento; stir until well mixed.
  2. Chill if desired.


Kathy’s Comments****A great fall, football dip using apples. Very refreshing.

By Nancy Jones via KathyMillerTime


Recipe Printed from www.kathymillertime.com

 Friend, Judy Pillans, a beautiful and spirited Florida fan, contributed this colorful Spinach dip.

Spinach Mold with bright orange peppers for the Florida Gators photo by Page Teahan

Every tailgate should have a good deviled egg.  This Florida fan and Gator Mom has a twist…she uses Wickles Relish instead of a sweet pickle relish.


Carla's Gator Eggs photo by Kathy Miller


  • 1 dozen hardboiled eggs, peeled
  • 3 tablespoons Duke's mayonnaise
  • 1 1/2 teaspoons prepared mustard
  • 7 shakes of Crystal Hot Sauce
  • 4 teaspoons Wickles Relish
  • 1/4 teaspoon Tony Chachere's Creole Seasoning
  • Olives, cut in half for topping
  • Small sprigs of fresh dill


  1. Cool eggs completely and peel, then cut careully in half.
  2. Scoop yolks into bowl, mash until fine.
  3. Set whites aside.
  4. Add each of the next five ingredients one at a time, mixing thoroughly with egg yolks.
  5. Generously fill white halves with yolk mixture. Add olive half to top of each egg.
  6. Finish with dill sprigs.


Kathy's comment... If you have never tried Wickles, put it on you bucket list. "A deliciously wicked pickle" and the same goes for their relish!

By Carla Spalding via KathyMillerTime


Recipe Printed from www.kathymillertime.com

 And finally on the Florida side, probably my all time favorite salad for a tailgate or a picnic.  I have served this more times than I can count. It is wonderful because with no mayonnaise you do not have to worry about sitting outside in the heat at a tailgate.



  • 2 12 ounce cans of shoe peg corn, drained
  • 1/2 cup chopped green pepper
  • 2 tablespoons diced pimento
  • 1/2 cup chopped celery
  • 2 cups peeled, thinly sliced cucumbers
  • 3 cloves garlic, finely chopped
  • 1/2 cup thinly sliced onions
  • 1/3 cup vegetable oil
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons red wine vinegar


  1. Combine the first 6 ingredients. Set aside.
  2. Combine oil, sugar, salt and red wine vinegar; stirring well.
  3. Pour over vegetables. Toss gently.
  4. Cover and chill 8-10 hours or the day before.
  5. Drain before serving.

By Linda Marees via KathyMillerTime


Recipe Printed from www.kathymillertime.com

 And finally on the Georgia side, this is a simple, but delicious recipe from one of Loran Smith’s tailgating books.

Peppadew peppers are delicious and should also be on your next grocery shopping list!

UGA Bites photo by Kathy Miller


“Perfect quick-and-zingy pickups for tailgaters.  Go great with any beverage, especially as you “toast the dawgs” to win.  Be sure to make plenty because Saturday morning fnas will woof down these spicy treats long before kickoff.”  from Let The BIG DAWG EAT…Again! by Loran and Myrna Smith.

UGA Bites

Serving Size:


  • 1 (14 ounce) jar Peppadew peppers
  • 1 (5.2 ounce) package Boursin Cheese, garlic and fine herbs or white goat cheese
  • 1 package walnuts or pecans, halved


  1. Slice Peppadew peppers in halves or quarters.
  2. Spread with Boursin cheese.
  3. Top with a walnut or pecan half or quarter.
  4. Serve on a platter.


This is a wonderful sweet/ spicy combination.

By KathyMillerTime
Adapted from Let The Big Dawg Eat...Again by Loran and Myrna Smith


Recipe Printed from www.kathymillertime.com

 Be sure to stop by The Planation Shop at Palmetto Walk to  meet and get your signed copies of books by Loran Smith (1-3 pm) and Vince Dooley (3-5pm)!

Watch for upcoming stories from my tailgating travels.

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


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