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“Nibbles & Bits!!  Who doesn’t like to “nibble”? Cook-outs, tailgates, family gatherings…all need a little something to nibble on while the cooks are at work! It’s such a tradition, everyone has come to expect it…even if it’s nothing more than potato chips & dip, they look for something to nibble on! Here’s a recipe for Fried Dill Pickles with Ranch Dressing Dip for you to try, if you haven’t tried it. Actually my mother sent me this recipe from the newspaper in the 1970’s! And this is the first time I’ve tried it! They’re really delicious. Note the few little tips I’ve included that you might want to try. Some restaurants, bars and bar-b-q restaurants fry the dill pickle spears, but I thought the round “coins”, looked more appealing. Included are a few other nibble type suggestions and some from our past months in our “tips” section. 
Bon Appetit’!

Fried Dill Pickles


1 cup all-purpose flour

¼ tsp. salt

1/8 tsp. black pepper

1/8 tsp. garlic powder

1 large egg, lightly beaten

½ cup half-and-half (or whole milk)

2 cups dill pickle sandwich slices

Ranch Salad Dressing (commercial or make with Ranch Dressing Mix)

2-3 tsp. Texas Pete hot sauce (it’s not hot) or a few drops of Tabasco Sauce (if you prefer hot)


Heat about ½ inch cooking oil in heavy black iron skillet to 375 degrees. If you have a candy thermometer to hook on the side, the better. While your oil is heating take the pickle slices out of the jar (if you’re using the whole jar, drain well). Put the pickles in a single layer on paper towels and pat to completely dry. Sift the flour, salt, black pepper and garlic powder in a small bowl.  Combine the beaten egg and milk in another bowl. When the grease is 375 degrees, with tongs dip the pickle slices, one by one, into the flour mixture, then the egg/milk mixture and then back again in the flour mixture. Drop one by one into the hot oil as you coat. They will take about 1½ minutes to get golden brown, turning once. At this point it is better to use a clean pair of tongs to retrieve the fried pickles. (Your dipping tongs will be messy). Drain on clean paper towels.

See the serving suggestion in the photo above. (Emery had eaten all of them by the time I typed this!!!!)

Deviled Eggs
Spinach Dip
(July 2011) 
Pimiento Cheese,
in scooped out cherry tomatoes.
(July 2010)
Taco Dip
(September 2011)
Chili Con Quesa
(August 2012)
Sausage Balls
(August 2012)
Honey Mustard
Dipping Sauce
(April 2014)
Recipe Archives
July, 2014