Donna made a good crusty cheese covered bread at the FL GTG. Could I get the recipe please? Doris

Cucumber Onion Salad

3 Large cucumbers, peeled and thinly sliced
½ Medium onion, thinly sliced and chopped
1 cup White vinegar
¾ cup Water
½ cup Sugar
¼ tsp Ground Cayenne pepper
¼ tsp Ground black pepper
~3 TBSP Dried parsley flakes

Combine all ingredients except cucumbers, onion, and parsley and heat until sugar melts.

Let cool until warm to the touch, then pour into shallow container.

Layer cucumber and onions and sprinkle each layer with parsley flakes. Chill overnight.

Fried Dill Pickles

Milk Mixture

1 Egg, beaten
1 cup Milk
1 TBSP Flour
1 TBSP Worcestershire sauce

Mix in a small bowl

Flour Mixture

3 ½ cup All-purpose flour
¾ tsp Ground black pepper

Mix in a small bowl

1 32 oz. Jar Oval-sliced dill pickles
~16 oz. Vegetable oil

Heat oil in a deep fat fryer to 350°F or 1/2” deep in a skillet on medium-high heat

Slightly-pat dry pickles on paper towels, dip in milk mixture, then flour mixture, then fry.

Pickles will turn a light golden-brown when done. Remove with a slotted spoon or tongs and drain on paper towels. Serve with your choice of dipping sauce.

Dipping Sauce

Similar to Zaxby's

½ cup Mayonnaise (Do not substitute salad dressing like Miracle Whip)
¼ cup Ketchup
½ tsp Garlic powder
¼ tsp Worcestershire sauce
½ tsp Ground black pepper

Cucumber recipe just in time, we are eating our way through an overload of cucumbers courtesy of the neighbors

Italian Olive Spread on French Bread

½ cup Mayonnaise
½ cup (1 stick) butter, softened
½ teaspoon garlic powder
4 green onions, chopped
1 cup chopped black olives
2 cups (8 ounces) shredded mozzarella cheese
2 loaves french bread, split into halves lengthwise

Preheat the oven to 350°. Combine the mayonnaise and butter in a bowl and mix until smooth. Add the garlic powder, green onions, olives and cheese and mix well. Place the bread halves cut side up on a baking sheet. Spread each half with the cheese mixture. Bake for 15 minutes. Serves 32.

This is for Marvin and Doris from Donna. I will also add that if you are feeding cajuns it will only feed 8, not 32.

Nick

Mango Tomatillo Salsa

1 12 oz. can tomatillos, drained
1/4 cup pineapple juice
1/4 cup orange juice
1/4 cup white vinegar
4 teaspoons minced garlic
1 teaspoon red pepper flakes
1/4 cup chopped cilantro
1/4 cup fresh lime juice (about 2 limes)
3 small or 2 large ripe, but firm mangoes, peeled, pitted and diced small
1 red onion, diced small
1 red bell pepper, diced small

In a blender or food processor, puree the tomatillos, pineapple and orange juices, vinegar, garlic, red pepper flakes, cilantro, and lime juice. Put the mangoes, onion, and bell pepper in a medium bowl, add the puree and mix well. You may substitute papayas for the mangoes. This one is great with any type of seafood, particularly shrimp and scallops, or with Tostitos.


This has been served at the Annual Ugly Betty Memorial Day Barth Gathering and Barbeque every year. If Danny is going to be at your gathering you may want to double the recipe.

Nick

CALA CAKES

tired of bacon and pancakes for breakfast?
Try a New Orleans favorite.

3 cups water
1/2 tsp salt
1/2 cup long-grain rice
1 pkg dry yeast
1/2 cup warm water
3 eggs
1/2 cup sugar
1 cup flour
1/2 cup cinnamon or nutmeg (your taste)
6 cups oil for frying
powdered sugar and cane syrup


Boil 3 cups of water and salt. Add rice, cook until soft and slightly mushy.
Disolve yeast in 1/2 cup warm water. Add rice, stir well. Cover with plastic wrap and let sit for 4 hours or overnight in warm place.
Beat eggs with sugar, flour, cinnamon (or nutmeg) and fold into rice mix, make thick batter. Let rise 30 minutes.

Heat oi to 360 degrees F. Drop batter by spoonfuls into hot oil and cook about 3 minutes until golden brown. Sprinkle with powdered sugar and serve with syrup.

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