All-star tailgates: big on flavor - and tradition - recipes - includes related article on college football - Tailgate Traditions

Sunset, Sept, 1993 by Christine Weber Hale, Bill Crosby, Peter Fish

2 tablespoons lemon juice

Leaf lettuce, rinsed and crisped (optional)

Pour nuts into an 8- to 9-inch pie pan. Bake in a 350 |degrees~ oven until nuts are golden brown under skin, about 20 minutes. Pour nuts from pan onto a clean towel. Rub briskly with towel to remove as much of the nuts' papery husks as possible; discard husks. Coarsely chop nuts. If making ahead, store airtight up to 2 days.

Mix vinegar, honey, and ginger for dressing. If making ahead, cover and chill up to 2 days.

Cut pears in half, core, and immediately brush cut sides with lemon juice. Arrange pear halves on a platter with lettuce leaves. Spoon dressing and nuts over the fruit. Serves 8.

Per serving: 139 cal. (22 percent from fat); 1.1 g protein; 3.4 g fat (0.2 g sat.); 29 g carbo.; 4.9 mg sodium; 0 mg chol.

Northwest Apple and Pork Stew

1 1/2 pounds fat-trimmed and boned pork shoulder or butt, cut into 1 1/2-inch cubes

3/4 pound mild Italian sausage, casings removed, crumbled

1 large (about 1/2-lb.) onion, chopped

4 cups regular-strength beef broth

1 cup regular or hard cider

1/4 cup lemon juice

1 tablespoon grated lemon peel

1 teaspoon caraway seed

2 pounds firm, tart-sweet apples (such as Fuji, Granny Smith, or Golden Delicious), cored, peeled, and cut into 1/2-inch chunks

2 tablespoons cornstarch mixed with 1/4 cup water

Minced parsley

Salt and pepper

In a 5- to 6-quart pan over medium-high heat, combine pork, sausage, and onion. Cover and cook until meat gives off juices, about 15 minutes. Uncover and boil over high heat until juices evaporate and brown bits stick in pan. Add 1/2 cup broth, stir to free browned bits, and boil until liquid evaporates. If possible, drain off and discard any fat.

To pan, add remaining broth, cider, lemon juice, peel, and caraway. Cover and simmer until pork is very tender when pierced, about 1 1/4 hours. Add apple chunks; cover and simmer until apples are tender when pierced, 10 to 20 minutes. Stir cornstarch mixture into stew; stir until bubbling.

To transport hot stew, cover and carry in an insulated bag, or put into a large (at least 1-gal.) thermos. Serve within 3 hours. Sprinkle with parsley, and add salt and pepper to taste. Serves 8.

Per serving: 328 cal. (41 percent from fat); 24 g protein; 15 g fat (5.2 g sat.); 24 g carbo.; 358 mg sodium; 81 mg chol.

Arizona tradition: rival schools catch tailgate fever

Long before Arizona was a state, Arizona State University (then Tempe Normal School) and the University of Arizona began battling: their first match was in 1899; the Copper State became number 48 in 1912. Given the ancient--and intense--relationship between the two schools, it's remarkable they got together to celebrate one thing they do share: a love of tailgating.

Susan Shaffer, who works in the ASU football office, collected recipes from coaches and their wives, serious tailgaters, and other football friends at Arizona schools. These recipes are published in Tailgate Fever Cookbook (Golden West Publishers, Phoenix, 1992; $9.95; to order, call 800/658-5830). The first two recipes we present, "Whip Them Cats" Salsa and Chili-Cheese Triangles, were adapted from the cookbook. The third, Sun Devil Squares, is our own creation featuring two of Arizona's tasty exports--pecans and oranges.