DILL DIP

DILL DIP
This came from Lisa's neighbor.  It is one of Javan's favorite dips.  I loved it!  We had it on Ruffles.  I was so surprised when I saw the recipe and that it has horseradish in it.  I wouldn't have ever guessed that.  So good!

1 pt sour cream (not light)
3/4 pt mayo (Best Foods - not light)
6 small dill pickles (or relish) & juice - chopped up fine w/garlic onion @ bottom
2 heaping Tablespoons of horseradish (start with 1 T to taste)

Set overnight after stirring for 1 hour.

OVEN-FRIED DILL PICKLES

OVEN-FRIED DILL PICKLES
I found this in the Diabetic Living magazine.  We liked it.

• 2 tablespoons low-fat (1%) buttermilk
•  1 egg
•  30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained, and patted dry
•  1/2 cup panko (Japanese-style bread crumbs)
•  1 tablespoon yellow cornmeal
•  1/2 teaspoon paprika
•  1/4-1/2 teaspoon black pepper
•  1/4 teaspoon garlic powder

Directions

1.  Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.
2.  In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.
3.  In a food processor combine panko, cornmeal, paprika, pepper, and garlic powder; cover and process about 20 seconds or until evenly fine. Transfer mixture to a shallow dish.
4.  Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet. Repeat with the remaining pickles. Discard excess buttermilk and panko mixtures.
5.  Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.

TARTER SAUCE

TARTER SAUCE

This would go good with the Poached Salmon or any fish. Found in 5th ward lemon cookbook pg. 79.

Combine and blend well:

1/4 c. chopped dill pickle

1/4 c. finely chopped onion

3/4 c. mayonnaise

This is how we like it:

1/2 c. chopped dill pickle

1/2 c. (or less) chopped onion

3/4 c. mayo