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Tailgate tidbits to pass to small hands

Thursday, September 20, 2001

By Kathleen Ganster

Although they may not follow the Steelers game closely, kids love parties -- tailgating parties, too, no exception. Of course, their wants and needs in foods are a different from those of older fans, and if they can help in the preparation all the better. These recipes are fun for any Steelers fan and can be made at home either to take to the new Heinz Field or to enjoy on the living room floor while watching televised weekend Steelers games.

For our preseason game tailgating party, we reviewed our cookbooks and came up with our own versions of favorite recipes. We found two old favorite cookbooks, "Magic Spoon Cookbook" by Suzanne Gooding (Klutz, $14.95) and "Kids Cooking" by the editors of Klutz (Klutz, $13.95), have ideas that can be used or easily adapted for tailgating.

Two recipes from "Kids' Party Cookbook" by Penny Warner (Meadowbrook, Press, $12) served as the inspiration behind our Steelers cake and Steelers Fruit Kebabs. Our recipes include some "Steelers" foods, for example, black and gold, plus other foods that kids are likely to enjoy. Serve lemonade "Golden Steelers Punch" to drink.

Many kids will probably enjoy tailgate foods for the Oct. 7 afternoon game against Cincinnati, but few parents will let their children see the Monday night game against Tennessee -- it starts at 9 p.m. Oct. 29 -- through to the end. If there are leftovers, the recipes will make tasty after-school snacks.

Kathleen Ganster is a free-lance writer and PG "Cooking With Kids" columnist.


Can pineapple chunks
Grapes -- as dark red as you can find

Alternate pineapple chunks (gold) and grapes (black) on skewers.


1 package chocolate cake mix, see notes
1 package yellow cake mix, see notes
1 can fudge frosting
Gold/yellow sugar sprinkles

Notes: Use necessary ingredients according to package directions.

In separate bowls, prepare both cake mixes according to package directions. Pour approximately 3/4 prepared mixture of chocolate cake into a 9-by-13-inch pan. Carefully pour 2 cups of the prepared yellow cake mix onto the chocolate cake mixture, and then gently swirl with a knife. This will create a marble effect -- do not mix together or you will have a light brown cake.

Bake according to package directions. Use the rest of the batters to make cupcakes (see cover photo). Cool cake completely, then frost with the fudge frosting. Sprinkle with the gold sugar.

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