Ingredients

• 1 (10-oz.) pkg. frozen sliced strawberries, thawed
• 1 (3-oz.) pkg. cream cheese, softened
• 1 pint Blue Bell Homemade Vanilla Ice Cream
• 1/2 cup milk
• 3 tbls. sugar, optional

Directions

From Recipe is from Blue Bell Creameries.

Makes 3 1/2 cups.

Combine all ingredients in container of an electric blender; process mixture until smooth. Serve immediately.

Ingredients

• 2-3 lbs. Alligator meat
• Tabasco Steak Seasoning
• 2/3 cup shortening
• 1 cup all purpose flour
• 1 cup shortening or oil
• 1 large bell pepper -chopped
• 6 ribs celery – chopped
• 2 cloves of garlic – minced
• 3 large onions – chopped
• 1(10 oz) can Ro-tel tomatoes -mashed
• 1(6 oz) can tomato paste
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon cayenne pepper, or to taste
• 1/4 cup green onion tops – chopped
• 1/4 cup parsley – chopped

Directions

Cut meat into small pieces. Remove all tallow. Season with steak seasoning.
Brown meat in Dutch oven or black pot using 1 tablespoon shortening. Remove meat.
Melt 1 cup shortening in pot and add flour. Make your roux, stirring until dark brown.
Add bell pepper, celery, garlic,and onion. Sauté on low fire until onions are clear.
Stir in tomato sauce, Worcestershire Sauce, and paste continue to cook 3 minutes.
Add water gradually (2 cups at a time) until the consistency of gumbo.
Cook 30 minutes. Add meat. Cover. Cook 60 minutes until meat is tender.
Add onion tops and parsley, cover until served. Serve over rice.

Ingredients

• 5 doves and giblets , seasoned to taste
• 2 cloves garlic
• 2 cups chopped onions
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped bell peppers
• 1 tablespoon parsley
• 1 tablespoon onion tops
• 2 tablespoons oil
• 1 small can whole mushrooms
• 2 cups water
• cooked rice

Directions

Brown doves well. Add onions and cook until wilted. Add 2 cups water. Add remaining seasonings,. Cover and cook until doves are tender. Add onion tops , parsley , and mushrooms … cook for 5 or 10 minutes. Serve piping hot with gravy poured over cooked rice

Ingredients

• 14 – 16 doves
• salt and pepper
• flour
• 1/2 cup salad oil
• 1/2 cup chopped green onion
• 1 1/2 cups water
• 1 cup sherry
• 1/4 cup chopped parsley

Directions

Salt, pepper and flour doves. Brown in oil in heavy roaster in 400F oven. Add chopped onions and water. Cover. Reduce heat to 350F; cook until tender. Add sherry; baste during cooking. Add chopped parsley to gravy before serving. Serves 6-8.

Ingredients

• 2 Boneless breast of duck skinned and split
• 1/2 cup olive oil
• 1 cup port wine
• 3 Tbsp cinnamon
• 1 Tbsp cardamom
• 1 Tbsp coriander
• 1 Tbsp soy sauce
• Salt and pepper
• Sauce:
• 1 cup beef, veal, or chicken stock
• 1 cup red currant jelly
• 1 Tbsp chopped shallots
• 1 Tbsp cornstarch
• Salt and pepper

Directions

Prepare the marinade by whisking olive oil with port wine. Whisk in spices and season with salt and pepper to taste. Place duck breasts in marinade for two to four hours. Prepare sauce by reducing stock over high heat in a medium sauce pan to 2/3 cup. Add shallots and red currant jelly and stir until smooth. Mix cornstarch with equal amounts of water and add to mixture. Cook over low heat for 15 minutes, stirring frequently.

Grill the marinated duck breasts over medium-high coals just long enough to score on each side. Finish in a 350 degree oven until internal temperature reaches 165 degrees. Slice and serve with red currant sauce.