Fried Dill Pickles
Perfect served with ranch salad dressing
1 quart dill pickles
1 3/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
2 teaspoons red pepper
2 teaspoons black pepper
2 teaspoons garlic salt
1/2 teaspoon salt
3 dashes of Tabasco sauce
1 cup beer
Vegetable oil for deep-frying
Drain the pickles and cut into thin or thick slices. Dredge in 1 cup of the flour and set aside. Combine the remaining 3/4 cup flour, the cayenne pepper, red pepper, black pepper, garlic salt and salt in a bowl and mix well. Add the Tabasco sauce and beer and mix well. Preheat the oil to 375 degrees. Dip the dredged pickles into the batter to coat. Deep fry in the hot oil until the pickles begin to float to the surface and are golden brown. Drain on paper towels and serve immediately.
Makes about 2 1/2 dozen
from My Mama Made That - The Junior League of Hampton Roads
Now, what's a party without guacamole? Whip this up and watch it disappear!
Roasted Corn Guacamole
1 cup fresh or frozen corn kernels
1 tablespoon vegetable oil
2 large avocados, chopped
1 large tomato, chopped
1/4 cup chopped cliantro
2 tablespoons finely chopped red onion
1 teaspoon minced jalepeno pepper
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 teaspoon white wine vinegar
1/4 teaspoon cumin
1 -1/2 teaspoons sea salt
Toss the corn kernels with 1 tablespoon vegetable oil in a bowl. Spread on a baking sheet and roast at 450 degrees for 7 to 8 minutes or until golden brown, stirring frequently. Cool to room temperature.
Combine the corn with the avocados, tomato, cilantro, onion, jalapeno pepper and garlice in a bowl and mix well. Stir in the lime juice, 2 tablespoons vegetable oil, vinegar, cumin and sea salt. Chill, covered, for up to 6 hours. Serve with tortilla chips.
Serves 12
from Notably Nashville - The Junior League of Nashville, Inc.
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