Belle’s Quick Tartar Sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup sweet pickle relish, or dill pickle relish
1 tsp. instant minced onion
1/4 tsp. Worcestershire sauce
4 drops Tabasco or to taste
1/2 tsp. lemon juice or (1/4 tsp. lemon juice and 1/4 tsp.dill pickle juice)
Combine all ingredients and mix well. Cover and chill for at least 30 minutes, or longer better to let the flavors meld. You can chill it up to 8 hours before using.
I use this recipe all of the time and it is good.
Garlicky French Fries
1 (32-oz.) bag frozen French fries
3 tsp. vegetable oil
3/4 tsp. salt
cooking spray or non-stick foil
2 Tbsp. butter
8 cloves garlic, crushed
2 Tbsp. fresh parsley, finely chopped
2 Tbsp. grated Parmesan cheese
Preheat the oven to 400*F.
Combine first 3 ingredients in a large zip-top bag, toss to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray or lined with non-stick foil. Bake for 20 minutes or until potatoes are tender and golden brown, turning after 10 minutes.
Put butter and garlic in a large non-stick skillet, cook over low heat 2 minutes, stirring constantly. Add potatoes and parsley and cheese to pan, toss to coat. Serve immediately.
Beer and Tomato Hush Puppies
1-1/2 cups self-rising cornmeal
1/4 cup self-rising flour
1/8 tsp. salt
2 onions, finely chopped
1 medium bell pepper, finely chopped
1 tomato, finely chopped
1 large egg, lightly beaten
1-1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco or to taste
1/2 cup beer
vegetable oil
Combine the first 3 ingredients in large bowl, stir well
Add onion, pepper and tomato. Stir in the egg, Worcestershire sauce, Tabasco and beer, stir well
Pour oil to the depth of 2 inches in a cast iron skillet. Heat oil to 375
Carefully drop the batter by rounded teaspoonful into hot oil.
Fry the hush puppies a few at a time for 1-2 minutes or until golden, turning once. Drain well on paper towels.
Got this recipe from a chef in Louisiana.
Creamy Coleslaw
1 head cabbage, cored and coarsely chopped
1 carrot, grated
1 sweet onion, minced
3 green onions, minced
1 dill pickle, minced
1 cup mayonnaise
2 cups buttermilk
2 Tbsp. dill pickle juice
2 Tbsp. vinegar
2 Tbsp. prepared stone ground mustard or yellow mustard
1/2 cup white sugar
1 pinch cayenne pepper
1 tsp. salt, divided
1 clove garlic, crushed
In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
In a separate bowl, whisk together mayonnaise, buttermilk, dill juice, vinegar, mustard, sugar, cayenne pepper and 3/4 tsp. salt. Mash together the remaining garlic and salt and whisk into the dressing. Drizzle dressing over the slaw and toss to coat. Cover and refrigerate 8 hours or overnight before serving.
Fried Cat Fish Fillets
I wash my cat fish very well pat dry lightly, but let some of the water stay on the fish. I take some cornmeal, old Bay seasoning, cayenne pepper, garlic powder, salt and pepper and coat the fillets and put them on waxed pepper for 10 minutes. Heat the peanut oil in a cast iron skillet and cook the fish a few at a time until flaked easily with a fork. This is the way I’ve always cooked my cat fish I have tried a lot of recipes but we just do not like them as much as we do my recipe. I made this myself just by trying several ingredients together.
You have got a lot of Funnel Cake recipes. I like mine plain with a little of cinnamon in the batter and just a light dusting of powdered sugar.
Paula