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Keep Durkee’s Famous Sauce on hand to add to potato salad, egg salad, etc. Your “secret” ingredient!
Appetizers should be no larger than 2 bites,, otherwise they are called “finger food”. And they should not require utensils.

It’s that time again….when the fun begins! Whether you have friends over and watch it at home or tail-gate in the stadium parking lot, food is probably the first thing you plan!  Here are some delicious recipes that we hope will add to your preparation. Our recipe for Em’s Favorite Wings was featured in Feb. 2015. It’s so good; we wanted to feature it again this month.


 Next, Black Bean & Cheese Texas Trash Dip.  Everyone will want this easy recipe.  And of course if you tailgate, you’ll definitely need some small sandwiches. Our Simple Chicken Salad recipe on mini croissants or Hawaiian rolls will be a favorite.  Be sure and check out our new Recipes of the Month Directory to find more delicious party food. 

Bon Appetit!!!

Em’s Favorite Wings


5 lbs. chicken wings

½ cup (1 stick) butter, melted

½ cup Texas Pete Hot Sauce (Tabasco, if you like it hotter or Crystal Hot Sauce, if you don’t like it hot but just a good taste)

2 Tbsp. white vinegar

Oil for frying

Celery Hearts, cut in 3-inch sticks (and carrot sticks, if desired)

Blue Cheese Dip (below)


Fry chicken wings in hot oil for 8 minutes, drain on paper towels. Stir the melted butter, hot sauce and vinegar together and pour over chicken wings, tossing gently to coat. Serve with celery heart sticks, (carrot sticks, if desired)  and blue cheese dip. Serves 8 to 12


Blue cheese Dip: Make the day or two before using. It needs to sit 24 hrs. or overnight in fridge for flavors to blend. Combine: 16-oz. container of sour cream and 1½ cups mayonnaise together. Crumble 2,  4-oz. containers of crumbled blue cheese and add to sour cream mixture. Optional: add a little Texas Pete and garlic salt to taste. If you have some left over, add a little milk and you have a great blue cheese salad dressing.

Black Bean & Cheese Texas Trash Dip


1, 8-oz. pkg. cream cheese, softened

1 cup sour cream

2, 16-oz. cans black beans, drained

2 cups Cheddar cheese, shredded

2 cups Colby Jack cheese shredded

1, (1.25-oz.) pkg. Taco seasoning mix (we like Ortega)


Preheat oven to 350 degrees. Beat cream cheese till a little cream, add sour cream and mix on low speed until blended. Stir in the black beans and taco seasoning.  Spread mixture on a lightly greased 9x13-inch baking dish. Sprinkle the Cheddar cheese on top and then sprinkle the Colby Jack cheese on top of the Cheddar. Bake for 25 to 30 minutes, until the cheese is melted and light brown. Serve with your favorite tortilla type chips.

Simple Basic Chicken Salad


2 cups cooked diced chicken (we like to use deli-roasted chicken)

1 cup chopped celery hearts

¼ cup mayonnaise

2 Tbsp. Durkee’s Famous Sauce (don’t leave this out, it adds so much flavor. It comes in a 10-oz. jar.)

Salt & black pepper, to taste

A little chicken broth to thin slightly, if needed


Mix all together, Use for sandwiches. For tailgate be sure and pack in cooler. For parties this is nice on mini croissants, Hawaiian rolls or small bread slices. For lunch, an ice cream scoopful in a lettuce leaf is nice.

Recipe Archives
September, 2016