In Crock Pot heat milk on high for 1 1/2 hours. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl. Add seasonings. Combine with the hot milk in Crock Pot and stew on low for about 2 hours, stirring occasionally.
In a skillet, melt the butter, add the onion and cook slightly. Add the biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and add to stoneware along with onion mixture. Cook on Low for 7 to 9 hours.
In a slow cooker, mix together all ingredients except for the rice and shrimp.
Cover and cook on low for 7 to 8 hours, or 3 to 4 hours on high. Halfway through cooking, add the rice. 40 minutes before serving, stir in the shrimp. Continue to cook for the remaining 40 minutes or until the chicken is cooked through and the shrimp and has turned pink, then before serving remove bay leaves. Season with salt and pepper to taste. Serve hot with slices of lime, and add Tabasco sauce if desired.
1 1/2 lb. fish fillets salt and pepper to taste
1 med. onion, chopped
5 tbsp. chopped parsley
4 tsp. oil
2 tsp. grated lemon peel
2 tsp. grated orange peel
orange and lemon slices
Butter slow cooker/Crock Pot and put salt and pepper on fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.