2 cups pared and quartered apples
1 cup mild vinegar
1/8 teaspoon cloves
2 cups sugar
vinegar, and spices. Boil 5 minutes. Add fruit and cook until
tender. Pack in sterilized jars. Fill to within 1/4 inch of top
Note: Other fruits such as peaches, pears and crab-apples
may be substituted for apples.
|Sourthern Fried Dill Pickles
1 cup cornmeal
2 eggs, beaten
2 1/4 cups flour
1 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce (like Tabasco)
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon Mrs. Dash or seasoned salt
1/4 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 quart sliced dill pickles
salt and pepper
|Combine 2 eggs,
1/4 cup flour, milk, Worcestershire sauce, hot sauce, cayenne
pepper, Mrs. Dash, and garlic powder; stirring well. Set aside.
Combine cornmeal, 2 cups flour, salt, and pepper. Mix well. Dip
drained pickles into milk mixture and dredge in flour mixture.
Deep fry at 350°F until golden brown. Drain. Seaspn with salt
Note: Also works great with pepperoncinis!
4 cups sugar
3 cups water
1 tablespoon allspice
1 tablespoon whole clove
1 large stick cinnamon
1 cup vinegar
which are slightly under ripe. Remove rind and all soft portion.
Cut in pieces suitable for serving. Cover with a brine made by
dissolving 4 tablespoons salt in 1 quart water. Let stand 3
hours. Drain. Rinse in cold water. Add rind to sirup made of
remaining ingredients. There should be sufficient sirup to cover
rind. Boil 10 minutes. Let stand overnight. Boil slowly until
rind is clear.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine