Dianne@evanpro.com
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Are you ready for some football?!!!! 

This month we’d like to help you plan for your get-together…...

Years ago, in the early 1980’s, my Mother sent me a recipe for Fried Dill Pickles. I didn’t try them then (I thought them “strange”) but recently when I found out they are “all the rage”, I decided to dig out Mother’s old recipe!

After making them we think you’ll like them too! For the dip we used a new recipe we have featured below, Comeback Sauce.

 

 You will also find many other appetizer recipes listed on our website Index!  All you have to do is go to the Index, touch the recipe you want to see and it takes you right there!!! Emery, the “In-House-Teckie” perfected that!!!! They’re all our favorites (can’t have too many “favorites” can you?) From our cousin Lila’s Pizza Bites and Em’s Favorite Wings, to newer ones like our Black Bean & Cheese Texas Trash Dip.

You may have a hard time choosing but we think you and your friends will be pleased with whichever ones you choose!

Bon Appetit!!!

Mother’s Fried Dill Pickles

The spicy beer batter makes them light and crispy and the

beautiful color you see above!  Bet you can’t eat just one!!!!

 

1 qt. Kosher dill pickles, sliced ¼ inch thick and patted dry

1 cup plain flour

 

Batter:

¾ cup plain flour

2 tsp. cayenne pepper

2 tsp. paprika

2 tsp. black pepper

2 tsp. garlic salt

1 tsp. table salt

3 dashes Texas Pete hot sauce

1 cup beer

Vegetable oil

 

Have pickles at room temperature.Get everything ready before you start because once you start frying pickles you can’t turn away. When ready to fry, heat oil to 350 degrees. In a bowl, put the dry pickles in the 1 cup flour, tossing lightly to coat and set aside. Then make the batter: combine the ¾ cup remaining flour with all the spices, hot sauce and beer. Stir, mixing well.  Heat the oil to 350 degrees. Drop the dredged pickles into the batter and coat well. (It will be messy.) Watch closely, turning pickles in the hot oil as necessary. It will only take 2 or 3 minutes until brown. Remove with slotted spoon or something similar. (we use a “spider”) Drain on paper towels and serve immediately with the Comeback Sauce (below), Ranch Dressing, Thousand Island or other dressing of your choice. The Comeback Sauce is so delicious and with only 4 ingredients, you’ll want to try it. The sauce should be made the day before and refrigerated. This recipe will serve 4 people easily. For a party, you might want to buy about 3 jars of pickles and only double your other ingredients.

 

Servings:: One 16-oz, jar of pickle slices will probably serve 4 people, depending on how many other appetizers you are serving.  I bought a 2 quart. jar of whole pickles (from Walmart) and cut them ¼-inch thick from the middle of 15 pickles, for testing purposes and the photos you see. Those “end” pieces are good for snacking with sandwiches.

 

Note: You can buy the quart jar of pickles already sliced but I wanted to control the size of the slices.

 

 

Comeback Sauce

Originated in Mississippi and named this because people kept

 coming back for more!

It’s also good for dipping French fries and will keep refrigerated up to 2 weeks.

 

1½ cups mayonnaise

2/3 cup bottled Chili Sauce

1 tsp. garlic powder

¾ tsp. black pepper

½ tsp. onion powder

 

Combine ingredients stirring well; refrigerate, covered several hours so the flavors will meld. This recipe makes about 2 cups and can be halved. (But you’ll want to use it for other fried things.

Don't overlook desert !!!!
 
Brownies, or Lemon Bars are always a good choice.
Recipe Archives
September, 2017