Ducks
Bacon
Barbecue Sauce
Use duck breasts, skinned and each half cut into thirds. Cut into halves if ducks are small. Legs may also be used. Wrap each piece of duck liberally with bacon and secure tightly with wooden picks. Place over coals and grill approximately 1 hour. Baste frequently with any kind of barbecue sauce. Figure at least 1/2 large duck per person.
This recipe is also good for dove breasts.
1 1/2 to 2 1/2 pounds catfish
1 small bottle Worcestershire sauce
1 small bottle soy sauce
1 teaspoon cinnamon
2 tablespoons black pepper
2 tablespoons garlic salt
Juice of 6 lemons
Red onion slices
Fillet the catfish and cut the fillets into inch-wide strips. Mix together the next 6 ingredients and put into blender to mix. Soak the catfish strips at least 3 hours in mixture (overnight is better) in the refrigerator.
Put fillets on skewers with red onion slices between fish slices, and cook 15 minutes on charcoal grill, or until fish is done.
1 pineapple
2 pounds steamed shrimp, peeled and deveined parsley
2 tablespoons butter or margarine
1/2 cup finely chopped onion
3 tablespoons curry powder
1 tablespoon chutney
1 cup dry white wine
2 cups mayonnaise
Select a large pineapple with an attractive crown. Arrange steamed, peeled and deveined shrimp on pineapple; fasten each with a wooden pick. Set shrimp tree in a flat dish with parsley around edge of dish. Pick off and serve with curry sauce.
Melt butter or margarine in pan over medium heat; add onion and saut? about 2 minutes. Stir in curry powder, chutney and wine. Bring to a boil. Reduce heat; cook until very thick. Cool. Fold in mayonnaise. Use as a dip for shrimp.
Source: recipe booklet which came with a Crock-Pot Dip Master.
2 (8 ounce) packages cream cheese, softened
3/4 cup half-and-half
1 tablespoon finely chopped onion
1 clove garlic, minced
1/2 cup Parmesan cheese, grated
1 (10 ounce) bag frozen cut spinach, thawed and well drained
1 (13 ounce) can quartered artichoke harts, rinsed, drained and chopped
2/3 cup Monterey jack cheese, shredded
Combine the cream cheese and half-and-half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into the Crock-Pot slow cooker. Cover; cook for 2 hours or until thoroughly melted.
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon garlic salt
2 teaspoons white wine Worcestershire sauce
1 tablespoon dry sherry or apple juice
1/4 cup sliced green onions
2 (6 ounce) cans crabmeat, drained
Put cream cheese, mayonnaise, sour cream, garlic salt and Worcestershire sauce into a crockpot. Mix well with fork. Add sherry, onions and crabmeat; mix lightly. Cover; cook on LOW for 1 1/2 to 2 1/2 hours.
Serve with assorted crackers or cut-up fresh vegetables.
2 (12 ounce) cans cocktail peanuts
1/4 cup butter or margarine
1 (8 ounce) package chili seasoning mix
Put nuts into crockpot. Pour butter or margarine over nuts and sprinkle with dry chili mix. Toss until well mixed. Cover and heat on LOW for 2 to 2 1/2 hours.
Turn control to HIGH. Remove lid of crockpot and cook for 10 to 15 minutes.
Serve warm or cool.
This longtime Houston favorite from Felix Mexican Restaurant has been reprinted many times in the Chronicle.
1 large box Velveeta cheese
1 can Campbell’s Cheddar Cheese Soup
3 small cans mild green chiles
1 large onion
Milk, enough for thick or thin consistency
Salt to taste
1 tablespoon garlic
Tortilla chips
Put all ingredients in crockpot except chips. Heat on LOW until all ingredients are melted. Keep warm to serve.
Serve with chips as a dip.
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