2 qts. whole milk
1/2 c. butter
2 pts. fresh oysters
1 1/2 tsp. salt 2 tsp. Worcestershire sauce
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.
2 pheasants cut into fourths
1/2 cup chicken broth
2 tablespoons all purpose flour
1 tablespoon Worcestershire Sauce
1 teaspoon salt
1 medium onion chopped
1 clove garlic finely chopped
1 10 3/4 ounce can condensed cream of chicken soup
1 4 ounce can sliced mushrooms drained
Place pheasant pieces in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except paprika; our over pheasant. Sprinkle generously with paprika. Cover and cook on low heat setting 6-7 hours or until pheasant is tender.
1 (18 ounce) bottle barbecue sauce
1 cup packed brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup chopped onion
2 (16 ounce) packages little wieners
Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.
16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.
8-9 pound precooked spiral cut ham, bone in
1 cup honey
½ cup Dijon mustard
3 Tablespoons Worcestershire sauce
1 tablespoons minced garlic
1 teaspoon garlic salt
Combine honey, Dijon mustard, Worcestershire sauce, minced garlic in a blender and pulse until smooth. Reserve ½ cup of the sauce to pour on top at the end.
Place ham face down in the slow cooker and pour glaze on top. Cook on low for 3-4 hours or until heated through. Pour the reserved glaze on top right before serving.