FranklinIs Connected

Miss Daisy’s Touchdown Brunch

Miss Daisy’s Touchdown Brunch

One of the South’s most famous fall rituals is celebrating the "Football Season."

Football is more than just a tradition or hobby; it is a way of life. We, Southerners firmly believe that a spread of food before a game is the sizzle to a winning day.
I have been a Tennessean for 40 years and have enjoyed college and NFL football with various menus at the games. But, I must tell you, I grew up in Georgia and we were some of those folks who spread the table with linen cloths and served our feast on china and crystal. Many of our brunches had a silver candlelabra gracing the table. The menu I am giving you today can be served as informal as you choose. If you tailgate with this menu, remember to keep the hot items hot.
There’s nothing like packing the cooler, heading to the stadium and tailgating before a big game. Cheers and laughter of friends and family, the wonderful aroma from the grill, refreshing beverages in silver goblets or monogramed paper cups and the perfect flower arrangement sets the stage for memories years to come.
With any party where food is served we need to remember three important rules:

1. Keep food at the right temperature.
Hot foods must stay hot and cold foods cold. Today, there are so many containers available to pack and store items so they will remain at the right temp. I have underlining bowls of ice to keep necessary items at the correct temp for necessary dishes.
2. Keep food separate.
Especially for grilling items, don’t cross contaminate foods , which means allowing the juices of raw meats, poultry or fish to come in contact with other foods. I always take two cutting boards, for uncooked and one for cooked.
3. Keep clean surfaces to work on.
Take plenty of hand wipes and cleaners for work surfaces.
I have so many Tailgateing Menus and Brunch Menus that it was difficult to pen one down.  This Brunch Menu has been one of my favorites for many years and I have had success with it in my home as well as on location at the game!

The menu consists of the following delicacies: Au Gratin Egg Bake, Herbed Tomato Halves, Green Beans with Almonds, Assorted Fresh Fruit, Football Cake and Bloody Marys.


Au Gratin Egg Bake


2 10 ¾ ounce cans of cream of celery soup, undiluted

¼ cup of milk

1 small onion, grated

1 tablespoon prepared mustard

2 cups shredded Cheddar cheese

12 hard-boiled eggs, cut in half lengthwise

Chopped parsley



Moderately Easy ~ Prep Time 15 to 20 minutes ~ Yields 12 servings

  1. Preheat the oven to 350 degrees. 
  2. In a saucepan, combine the first 4 ingredients.
  3. Cook and stir until heated through.
  4. Remove from heat; stir in cheese until melted.
  5. Pour 1 ½ cups sauce into a 3-quart baking dish.
  6. Place eggs cut side down in the sauce.
  7. Spoon remaining sauce around eggs.
  8. Bake for 15 minutes.
  9. Sprinkle with chopped parsley and paprika.



Herbed Tomato Halves


6 large tomatoes

1 tablespoon salt

2 teaspoons Dijon mustard

2 teaspoons chopped onion

2 tablespoons chopped celery leaves

2 tablespoons chopped parsley

2 teaspoons thyme

2 teaspoons butter, chopped into tiny pieces


Easy ~ Prep Time 10 minutes ~ Yields 12 servings


  1. Preheat the oven to 350 degrees.
  2. Wash tomatoes, remove stem ends and cut crosswise in half.
  3. Sprinkle tomatoes with salt and spread with mustard.
  4. Combine onion, celery leaves, parsley, oregano and thyme.
  5. Sprinkle over tomatoes.
  6. Pat each half with butter.
  7. Bake for 30 minutes or until tender.



Green Beans with Almonds


1 2-pound package frozen French-style green beans

2/3 cup slivered blanched almonds

1 cup melted butter


Easy ~ Prep Time 5 minutes ~ Yields 12 servings


  1. Cook beans according to package directions; drain.
  2. Saute’ almonds in butter until golden brown.
  3. Pour over hot, drained green beans.



Football Cake


1 18 ½ ounce box any flavor cake mix,

plus ingredients needed to prepare

according to the package directions

1 container chocolate frosting

1 small tube white decorators’ icing


Easy ~ Prep time 25 minutes ~ Yields 16 to 20 servings


  1. Prepare the cake according to the package directions, using two 9-inch round cake pans.
  2. Cool thoroughly.  Frost the top of one layer and gently palce the second layer on top.
  3. Cut a 2 to 3 inch wide strip lengthwise out of the middle of the round cake.
  4. Press the two remaining pieces of the cake together to form a football shape.
  5. Use the remaining frosting to ice the cake.
  6. Use the decorators’ icing to draw the “strings” on the pigskin.


Bloody Mary’s


1 jigger Vodka

2 jiggers tomato juice

Dash of Worcestershire sauce

Dash of Tabasco sauce

Salt and Pepper to taste

½ cup cracked or cubed ice

Celery for garnish


Easy ~ Prep Time 5 minutes ~ Yields 1 serving


  1. Combine all ingredients, except celery, in a shaker.
  2. Shake until blended and chilled.
  3. Strain into glass.
  4. Garnish with a rib of celery.


  Miss Daisy’s Shopping List for a Fantastic Touchdown Brunch


Canned goods

_2 10 ¾ ounce cans cream of celery soup

_3 32 ounce cans tomato juice



_2 dozen eggs

_1/2 pint milk

_1/2 pound Cheddar cheese

_1 pound butter



_1 large bottle vodka



_1 small package slivered blanched almonds

_1 small jar Dijon mustard

_1 2 pound package frozen beans

_1 bag ice

_1 18 ½ ounce box of any flavor cake mix

_1 container chocolate frosting

_1 small tube decorators’ white icing



_3 or 4 apples

_3 oranges

_1 bunch grapes

_1 bunch bananas

_2 small onions

_6 large tomatoes

_1 small bunch parsley

_1 stalk celery


Staples/ Spices




_Prepared mustard




_Tabasco sauce

_Whole oregano

_Worcestershire sauce