ntil fluffy.
Add mayonnaise, Durkee's famous sauce, pickle relish, salt and
Melt oleo; add mustard and Durkee sauce.
Mix well.
Add all other ingredients and heat slowly until heated.
This will scorch if heated too fast.
Delicious on barbecued chicken.
Place chicken breasts in a single layer in shallow baking dish.
Blend butter and Durkee's.
Pour over chicken.
Bake, covered, at 350\u00b0 for 45 minutes.
Uncover; bake 15 minutes more until brown.
Serve chicken atop bed of rice.
Pour drippings over all.
Mix mayonnaise and Durkee's Famous Sauce.
Pour in olive oil gradually.
Beat as if you are making mayonnaise.
Add creole or poupon mustard, beat some more.
Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce.
Combine first 5 ingredients; mix well.
Form into 6 patties. Broil, grill or pan-fry, turning once, until done as desired. Serve on buns with Secret Sauce.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Boil unpeeled whole potatoes.
Boil eggs.
Drain and cool. Peel potatoes and eggs.
Cut into cubes.
Combine potatoes, eggs and drained vegetables.
Mix with equal parts mayonnaise and Durkee's famous sauce.
Add 1/4 to 1/2 reserved liquid.
Mix all. Chill before serving.
Cut small rounds of thin white bread with 1 to 1 1/2-inch cutter.
Butter one side of bread; spread other side with Durkee sauce.
Put into large frying pan.
Top sauce with small canned shrimp or fresh cleaned shrimp (cooked).
Top with another tiny dab of Durkee sauce and tiny parsley leaf.
Can refrigerate until ready to cook or fry until golden brown on bottom.
Serve immediately after heating.
lack pepper.
For BBQ Sauce:
Add all ingredients to
Cut each shrimp into thirds.
Combine cream cheese, onion, Tabasco, Durkee, relish and cocktail sauce.
Mix well.
Fold in shrimp.
Add salt and pepper.
Pour into a 5-cup fish mold. Refrigerate until firm.
Unmold onto a platter lined with red leaf lettuce.
Serve with crackers.
Watch this disappear!
Slice kielbasa 1/4-inch thick.
Mix Durkee sauce and maple syrup in crock-pot.
Add kielbasa and heat on low for 3 to 4 hours, then serve.
Layer lettuce, crab meat, seasoning, sliced eggs, water chestnuts, onions, celery and peas in 9 x 13-inch pan.
Combine mayo and Durkee sauce; spread over salad to seal.
Cover tightly with foil and refrigerate overnight.
Just before serving, toss in large bowl (add more mayo, if needed).
Sprinkle with almonds. Makes 8 generous servings.
ozzarella cheese and 1/3 sauce.
Follow with another noodle
Mix chicken, celery, mayonnaise, Durkee, salt and pepper. Fold in stiffly beaten egg whites.
Place in greased 2-quart casserole.
Bake at 350\u00b0 for 45 minutes.
Remove from oven and spread potato chips over top.
Spread almonds, then cheese. Return to oven long enough to melt cheese.
ently boiling water.
As sauce begins to heat, add butter
Heat to blend flavors.
Serve at room temperature.
Keeps several weeks refrigerated.
In a medium saucepan combine all the ingredients.
Stir constantly over low heat until butter is melted and all is mixed well.
Sauce will stay in the refrigerator for a month.
Fry chicken wings.
Pour sauce over wings and toss about until all are well-coated with sauce.
Serve with cold carrot and celery sticks with blue cheese dip.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).