Recipe - Ricks On The Bricks Fried Dill Pickles

1 16oz. jar hamburger dill
pickles; cut or sliced up
1 cup Whole milk
5 dr Yellow food coloring; (5 to
7 drops)
3 cup Flour
Salt and pepper
Vegetable oil; for frying

Spread pickles in single layer on paper towels to drain. In small bowl,
combine milk and enough yellow food coloring to produce a medium color.

Place flour, salt and pepper to taste in large, shallow bowl. Set aside.

To small saucepan, add enough oil to come 1 inch up the side of the pan.
Heat oil to 350 F. over mediumhigh heat.

In small batches, submerge pickles in milk mixture. Transfer to flour bowl
and roll in flour to coat all sides well. Separate slices if they stick
together.

Repeat process by returning pickles to milk mixture and flour, again making
sure slices are coated evenly and do not stick together.

Carefully drop one by one into hot oil and fry 3 to 5 minutes or until
golden brown and crispy. Drain on paper towels. Repeat this process until
all pickles are cooked. Makes 6 servings.

Cook's Notes: This recipe appeared in Dotty Griffith's column (about
restaurant French fries) in the Dallas Morning News on 7/31/96. It was a
"Reader Request" from C.B. in Dallas, who said; "Dear Dotty: We were served
a delectable hors d'oeuvre at a party in Fort Worth. The hostess said the
treatenjoyed by all the guestscame from Rick's on the Bricks (in Fort
Worth)..." Dotty replied: "Dear C.B.: Rick Mumford was happy to share the
recipe, in the Recipe File at left. Add it to your deepfried collection."
Posted to MCRecipe Digest V1 #216

Date: 25 Aug 96 13:53:02 EDT

From: Paul & Terri Law 103366.1520@CompuServe.COM