ry ingredients.
Drain the pickle chips to remove excess water. The
n another bowl.
Dip pickle chips in egg mixture, then in
start preparing the pickle chips.
Put all the pickle slices in the
Mix 1 cup of pancake mix with milk.
Add a dash of salt and pepper, Worcestershire sauce and a touch of Tabasco.
Mix thoroughly until the mix pours easily from a spoon.
Pat pickle chips dry.
Dip pickles in batter, then into cooking oil (400\u00b0). Brown pickles on both sides; drain and serve.
ntil serving time.
Tortilla Chips:
Arrange the tortillas in
In batches, dip the floured pickle chips into the eggs and then
Place pickle chips in a large bowl.
Pour buttermilk over chips; cover and
erving.)
To make the chips: Using a mandoline or plastic
atty, lettuce leaf, 4 large pickle chips, one slice of tomato (or
Spread on rolls. Place 4 pickle slices on each roll. Place
edium-high heat. Dip a pickle slice in the flour, egg
In a bowl, whisk together the buttermilk and egg till well blended.
In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.
Mix mayonnaise, pickle relish, ketchup, minced onion, olive
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
Heat 1 inch of oil in a heavy skillet or electric skillet to 375\u00b0.
Combine egg and pickle liquid.
Combine bread crumbs and garlic salt.
Coat each pickle slice with flour; dip in egg/pickle mixture.
Fry in small batches 1 1/2 to 2 minutes or until browned, turning once.
Remove with slotted spoon and drain on paper towels.
Serve immediately.
Makes about 2 1/2 dozen.
lace black olives, green olives, pickle chips, onion, and hard-cooked eggs
Drain pickles well.
(Don't forget to reserve 2/3 cup of the juice).
Press pickles between paper towels to remove excess moisture.
Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.
Combine 1 1/2 cups flour and next 3 ingredients; stir well.
Dip pickles in egg mixture; dredge in flour mixture.
Pour oil to depth of 1 1/2 inches if using skillet.
Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.
Drain on paper towels.
Serve immediately.
Mix chicken, onion, potatoes, eggs, carrots and peas.
Add pickle chips, mayonnaise, vinegar, salt and pepper.
Preheat oven to 350 degrees F. Gradually stir milk into Gravy Mix with whisk in medium saucepan. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 1 minute. Stir in cream cheese, mayonnaise, mustard and ham.
Spread mixture in glass pie plate sprayed with no stick cooking spray. Sprinkle with cheese. Top with pickle chips, if desired.
Bake 20 minutes or until cheese is melted. Serve with sliced baguette or crackers.
ham, Swiss cheese, and 2 pickle chips to each roll, in this