Southeast Alumna to Promote New Cookbook at University Tailgate Party

CAPE GIRARDEAU, Mo., Sept. 12, 2003 — Nina Swan-Kohler, an alumna of Southeast Missouri State University, will be promoting her new cookbook, Tailgates to Touchdowns, at the Southeast Tailgate Party, preceding the Homecoming football game Oct. 4.

The Tailgate Party will be held from 10 a.m. to 11:15 a.m. at Houck Field House Tailgate Area.  Swan-Kohler will be providing samples of recipes found in her cookbook and will have the cookbook available for purchase.  Several other booths also will be open.

Swan-Kohler is a 1999 recipient of the Southeast Alumni Merit Award, an award which honors alumni for excellence and distinction in their careers.  She has become a nutritionist, culinary professional and home economist.  She received her bachelor’s degree in home economics from Southeast in 1974 and a master’s degree in foods and nutrition and communications from the University of Missouri-Columbia. 

Swan-Kohler has worked in the culinary and food marketing industries for the past 25 years.  She is owner and president of Swan-Kohler & Associates Public Relations, which is located in Cedar Rapids, Iowa.  Developing delicious recipes, marketing them creatively for clients, writing feature articles for numerous newspapers, and photographing her culinary creations are among Swan-Kohler’s many talents.

Tailgates to Touchdowns is Swan-Kohler’s new cookbook filled with recipes targeting the football fan and football season.  The 80-page, full-color cookbook is divided into football-themed chapters.  “Tailgates” features appetizers and snacks; “The Gridiron” is devoted to new recipes for grilling beef, chicken, pork, and fish; sauces, salsas and spreads are found in “Sidelines”; “Super Bowls” delivers chilis, soups and chowders; hearty entrees are the main event in “Half-Time Show”; and “Touchdowns” ends the game on a sweet note, presenting delicious desserts.

Swan-Kohler includes anecdotes within the cookbook, which explain her love of football.  One particular story tells of when she actually played in the Super Bowl:

“When I was a freshman in college at Southeast Missouri State, our band, the Golden Eagles Marching Band, was invited to perform at Super Bowl V.  The Dallas Cowboys played the Baltimore Colts in Miami.  Our band was the featured half-time show; and I got to play in the Super Bowl!  I like to think that I may be the only culinary professional to have actually played (albeit a clarinet) in the Super Bowl!”

Swan-Kohler’s southeast Missouri roots have encouraged her love of football.  Playing the game with her two older brothers when growing up around Jackson, Mo., and traveling with the Southeast marching band to the Super Bowl are both cherished memories, she said. She developed that early love into a fusion with her grown-up passion for cooking, creating a unique collection of football and tailgating inspired recipes.

The recipes in Tailgates to Touchdowns are designed to be user-friendly.  A variety of convenience products are used, making the dishes faster and easier to make.  Most can be prepared in less than 30 minutes, she said.  The recipes have all been thoroughly kitchen-tested and are written clearly, in order to assure success each time one is prepared.

Pre-game Pinwheels, found in the “Tailgates” chapter, may be available for sampling at the Southeast Tailgate Party.  Try them yourself and then stop by and compare with the chef.

Pre-game PinwheelsBake these spiral biscuits ahead of time and pack them in a heat-and-tote food carrier to keep them warm.

3 cups buttermilk biscuit & baking mix (Pioneer Brand recommended)3 tablespoons chopped fresh basil leaves (or 1½ teaspoons dried basil leaves)1 cup skim milk3 tablespoons bottled Caesar salad dressing¾ cup freshly grated Parmesan cheese or finely shredded mozzarella cheeseGarlic salt½ jar (28 oz.-size) hearty tomato spaghetti sauce

In large bowl, stir together biscuit and baking mix, basil and milk to form stiff dough.  Turn out onto surface dusted with additional biscuit and baking mix; knead 10 times.  Roll out dough into a 12×9-inch rectangle about ¼ -inch thick.  Spread with salad dressing; sprinkle with cheese.  Beginning with long side, roll up one half of dough toward the center (like a jelly roll).  Roll other half toward center.  Cut down the center to make 2 rolls.  Cut each roll into 12 slices; place slices on baking sheet coated with cooking spray.  Sprinkle slices with garlic salt.  Bake at 400º for 12 to 14 minutes or until pinwheels are golden brown.  Meanwhile, heat spaghetti sauce until hot.  Serve warm pinwheels with spaghetti sauce for dipping.  Makes 24 pinwheels.

Extra Point: For quick and easy cutting of biscuit dough, use a piece of clean dental floss.  Simply wrap the floss around the dough, cross over and pull in opposite directions.