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Snacks and Appetizers

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Redbird Shrimp Dip
Redbird Texas Trash
Redbird Texas Cheese Dip
Redbird Old Fashioned Homemade Icecream

Redbird Shrimp Dip

A special event dip that is great for watching football games. A good chilled "Texas" White Wine really sets it apart.
The following receipe is quite flexible. If you had a little too much of the wine before preparing it, chances are it will still be great. Since all the following ingredients go into the same bowl at the same time and require no cooking,even an "Aggie" can master it.

Start with a large bowl: A gallon bowl is good. The larger the better since it makes stirring easier. Now start by putting all the dry ingredients in the bowl and stir.
1/2 Teaspoon Garlic "Powder"
2 Teaspoons (Rounded) Dry Mustard Powder
1 Teaspoon Paprika
2 Tablespoons Parsley Flakes
1/2 Teaspoon Cayenne Pepper (3/4 if you like it hot)
1/3 Teaspoon White Pepper
(The soup and chips contribute salt.)

--------At this point mix all the dry incredients together.---------

Continue by adding the following:

4 Very Hard Boiled Eggs (Boil 15 Minutes & Cool)(Dice Eggs into very small pieces.)
1/4 Cup Mayonnaise or similar.
2 1/2 to 3 Tablespoons Worcestershire Sauce
1 (10 ounce) Can of Shrimp Soup. (The only one I can find is Cambell's.)
1 to 1 1/2 Pounds of cooked small shrimp. (Frozen Salad Shrimp works fine.)

--------Mix all the incredients together.---------
If you have a fondness for any one of the incredients, add a little extra. Place the bowl in the refrigerator. You should mix the dip several times before serving.
NOTE:
The receipe can be rushed by placing the bowl in a microwave for 30 seconds at a time and stirring until the frozen shrimp are just thawed. Be careful that you do not overheat the shrimp since they should be served cold. The dip is best if allowed to sit about 2 1/2 hours (using frozen shrimp) before serving. If you use fresh or thawed shrimp marinate in refrigerator.

This dip must remain cold to prevent spoiling. If it is not being eaten immediately, place it back in the refrigerator.

Serve the dip with: Rippled Potato Chips (Baked or Regular Chips)

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Redbird Texas Trash


Redbird Trash is an entirely new recipe using olive oil to replace the heart stopping butter and margarine along with a different mixture of spices. It is especially good in the summer. It is a cheap and easy way to make "trash" that has a real Texas Taste!
Mix all of the following seasonings in a small bowl.

4 Tablespoons Olive Oil with (1 teaspoon Imitation Butter Flavor (McCormick)
1 teaspoon Soy Sauce
2 Tablespoons Worcestershire Sauce
1/4 teaspoon Celery Salt
2 teaspoons Creole Seasoning (Tony Chachere's)
1/3-1/2 teaspoon Garlic Powder
Mix all of the above ingredients together.
Combine the following and put in a foil lined oven safe pan:
4 1/2 cups Corn Chex
4 1/2 cups Mini Twist Pretzels or stick pretzels
1 Pound or 18 oz weight Mixed Nuts (Approx.)
Pour the seasoning mixture over the contents in the pan and mix well.
Preheat oven to 240 degrees. Place the pan in oven for 15 minutes.
Then stir and repeat the oven for another 15 minutes. (4 - 15 segments or 1 hr. total)
Cool and place in a tightly closed container.

Redbird Texas Cheese Dip

A good basic dip that is great for parties. Good with a Texas Red Wine.

Step 1: Fry 3/4 pound of Sausage Meat then drain all the grease.
Step 2: In a Sauce Pan put the following:

Saute about 5 minutes over medium heat.
(The easy way out is to use 1 can of Rotel Tomatoes with Green Peppers instead of the above.)
Step 3: Combine the meat from Step 1 and ingredients from Step 2 in a crock pot.
Add:
Put the Crock Pot on High for 1 Hour. (Stir Frequently)
Add small amounts of water to adjust the consistency.
If it is not enough Picante Sauce can be added before serving.

Serve with a Large Bag of Tortilla Chips.

Redbird Old Fashioned Homemade Icecream

The Redbird Homemade Icecream recipe is similar to icecream made in the horse and buggy days. This Icecream recipe requires cooking which the smart old timers used to insure the raw eggs and unpasturized milk were safe to eat. Besides it tastes better. The old family recipe was modified since milk available has changed and we have Mexican Vanilla available.

Step 1: Start with a large pot and add the following:


Stir the pot continuously while cooking to keep it from sticking to the bottom. Keep the heat low. (If it sticks or burns the icecream will taste bad.) Cook the mixture 15 minutes.

Cool the mixture in the refrigerator preferrably overnight. (It will make faster and use less ice.)

Add the mixture to the ice cream freezer container: