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Coaches Wives Know Tailgating Classics: Corned Beef Dip

Did you know there is such a thing as the American Football Coaches Wives Association? 

 It is a fantastic organization that offers guidance and support to the unique lifestyles of football coaching families.  Here is the About Us from the AFCWA website:

The American Football Coaches' Wives Association is a national organization that was formed in 1989 to work in conjunction with the American Football Coaches Association. Wives of these great competitors have come together in an effort to support and serve in our own communities and across the country. Whether it is the NFL, NCAA, NAIA or countless high school football programs around the country - we share a common bond that brings us together.
 We pride ourselves on service and have come to rely on one another for support that is not easily understood by those outside the profession. Being the wife of a football coach can be a challenging "position" to play, a challenging "helmet" to wear and a challenging life to lead. It is filled with excitement and intense emotion at every turn.
Competition abounds on the football field, but within our organization it is all about teamwork. Team identity, coaches' salaries, level of play or television exposure take a backseat to real life issues. The camaraderie erases all divisional lines that exist in the national polls and rankings.

The AFCWA has something that fans would like....two books exploding with practical, delicious, tried and true recipes and fun glimpses into the lives of coaching families. The first book is  Winning Seasons: A Collection of Recipes and Memories.  It is currently out of print, but used copies can be purchased on Amazon.  Married to the Game is the most recent AFCWA book of recipes and memories.  You can purchase it here and stay tuned...Gameday Style will include some excerpts from it, as well, in the future.

One of my favorite recipes from Winning Seasons comes from Debbie McBride, wife of retired coach, Charlie McBride, who was a long-time defensive coordinator at the University of Nebraska.  It's Corned Beef Dip, which was a popular dip my own mother made in the 80s.  

Corned Beef Dip
6 ounces cream cheese
1 (3 ounce) packaged chipped beef, chopped
5 or 6 green onions, chopped
1 Tablespoon milk
1 Tablespoon mayonnaise
Garlic salt

Mix well and serve on cocktail rye.  (Gameday Style also serves this dip on Ritz or Club crackers)

Mrs. McBride also included this memory with her recipe,  "When my husband was coaching at the University of Wisconsin, the wives went to away games in a motor home and everyone took turns preparing a meal or hors d'oeuvre.  The corned beef dip was so popular that the first time I served it, it did not last long enough.  We drove the motor home to a grocery store to purchase the ingredients to make a second batch.  From then on, I doubled and tripled the recipe for ALL of our trips."

Here's to making food and memories so good, that we get to "double and triple" them!

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