Football fans can enjoy fried pickles

Wednesday, January 28, 2004

The sudden change in the weather last weekend threw me for a loop. I had not seen or listened to any weather report for several days and did not know it was supposed to change for the worse. I was just cruising through life, then all of a sudden -- a surprise. With all of the trees coated by a shimmering glass-looking film, it was absolutely beautiful.

I have found that our daily lives are like the unexpected weather change. Every day we wake to face unknown adventures; some beautiful like shimmering glass and others not so beautiful. But no matter what is handed to us, each of us find our own personal source of strength to face those challenges and adventures.

We will be having company this weekend, and part of our weekend activities will include the Super Bowl party on Sunday. No, I am not a football watcher, but I enjoy having friends and family over and catching the new commercials. In planning my menu, I recall a recipe request we had last week for fried dill pickles. I received 18 responses to this request. I have narrowed the choices down to share only a few of those with you today, but I guess I will have to try them for my Super Bowl menu.

Fried Dill Pickles

1 egg, beaten

1 cup milk

1 tablespoon flour

1 tablespoon Worcestershire sauce

6 drops hot sauce

3/4 teaspoon salt

3/4 teaspoon pepper

3 1/2 cups flour

1 quart sliced dill pickles

Oil for deep frying

Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture; repeat process. Deep fry in hot oil -- 350 degrees -- until pickles float to sur-face and are golden brown. Drain on paper towels.

Fried Dill Pickles II

1 quart dill pickles, thinly sliced

1 3/4 cups all-purpose flour

2 teaspoons red pepper

2 teaspoons paprika

2 teaspoons pepper

2 teaspoons garlic salt

1/2 teaspoon salt

3 dashes hot sauce, or to taste

1 cup beer

Oil for frying

Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. Dip dredged pickles into batter. Deep fry in hot oil -- 375 -- degrees until pickles float to surface and are golden brown. Drain on paper towels; serve immediately.

Fried Dill Pickles III

1 jar sliced hamburger dill pickles

1 egg

1/2 cup milk

1 1/2 cups dry fish fry coating mixture

Mix egg and milk, then dip pickles in mixture. Roll in fish fry. Deep fry in oil until golden and crisp. Drain well on paper towels and serve immediately.

Fried Dill Pickles IV

Sliced dill pickles

Salt and pepper

1 egg

8 ounces milk

1 tablespoon Lea and Perrins sauce

5 to 6 drops Tabasco sauce

2 cups flour

1 tablespoon flour

Mix beaten egg with milk, Lea and Perrins, Tabasco, 1 tablespoon flour, salt and pepper to taste in a separate bowl. Dip pickle in egg wash, then into flour, then egg wash and back into flour. Deep fry until golden brown. Drain on toweling and serve immediately.

Fried Dill Pickles V

1 small can evaporated milk

1/4 cup sweet milk

2 eggs

Little flour

Dill pickles, sliced

Dip pickles in batter and roll in flour; deep fry. For sauce use a mixture of French dressing, horseradish, mustard, mayonnaise and garlic salt.


Another recipe you might like to try is an easy version of stuffed mushrooms. The purchased spinach soufflé can be purchased at your grocery store.

Stuffed Mushrooms

1 package Stouffers spinach soufflé

1 cup untoasted breadcrumbs

1 pound mushrooms

2 teaspoons lemon juice

1/2 teaspoon salt

1 teaspoon minced onion

Parmesan cheese

Clean mushrooms and remove stems. Arrange mushrooms on baking sheet. Brush with butter. Mix spinach, breadcrumbs, lemon juice, onion and salt. Add mixture to mushrooms. Sprinkle with cheese. Bake at 375 degrees for 15 to 18 minutes.

Touch Down Taco Dip

1 (16 ounce) can refried beans

1 package taco seasoning mix

1 tomato, chopped

1/4 cup green onions, chopped

1 (8 ounce) package cream cheese, softened

2 garlic cloves, crushed

1/4 cup onion, chopped

1/2 cup shredded Cheddar cheese

Preheat oven to 375 degrees. Spread refried beans onto bottom of deep-dish baker. Combine cream cheese and taco mix in bowl. Press garlic and add to cream cheese mixture. Spread over beans. Sprinkle tomato and onion over cream cheese mixture. Top with Cheddar cheese. Bake 25 to 30 minutes or until hot. Garnish with sour cream and green onion. Dip with your favorite chips.

Have fun with the big game, but more importantly, have fun trying some new and interesting recipes.


We do have two recipe requests this week. Shirley Welter of Cape Girardeau would like recipes to make homemade pork sausage. I know there are plenty of people that still make their own sausage, so I am hoping to get some recipes. Another recipe request from a Cape Girardeau reader would like recipes for using panchetta. If you can help her out, please send them in to share with other readers. Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.

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