ODDS & ENDS

whatever doesn't fit into the other categories already posted

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K-ModPermalink Reply by Gumbo123 on December 2, 2010 at 1:07pm

CAJUN CANDIED DILLS
1 gal. jar sliced hamburger dill pickles
1 peeled and sliced whole clove fresh garlic
4 lb. bag of sugar
Louisiana hot pepper sauce (TABASCO)

Drain all juice from the pickles and place into a large bowl, layering with sugar and sliced garlic, and sprinkling with hot sauce until all are used. Cover and set on counter top. After 2-3 hours, the sugar will be dissolved. Stir well, and place back into the pickle jar. Refrigerate at least overnight to allow flavors to blend.

Permalink Reply by Barb Nelson (Gaelic ThistleFish) on July 3, 2011 at 12:58am

I made these for a picnic that I attended today, but I used a small jar of dill sandwich pickle slices (the ones that are whole pickles that have been sliced long ways.) I guessed on proportions, but in the end, they were delicious! I'm not a big fan of hot, but I used enough Tabasco to pack a wallop. After the whole mess sat for the night, the flavors blended so nicely. The first taste is sweet with sour, but then the Tabasco kicks in for a nice punch. I tried this on a whim. Now I have to give out the recipe to a bunch of people. Thanks Gumbo! :)

K-ModPermalink Reply by Gumbo123 on August 2, 2012 at 5:16pm

VANILLA PUNCH

5 lbs. sugar

2 oz. vanilla extract

2 oz. almond extract

4 cups water

Concentrate:

Mix 4 cups water with sugar in a large saucepan or Dutch oven bringing to a boil. Stir frequently until sugar is completely dissolved. Add the extracts and mix thoroughly. Remove from heat and cool. As it cools, it will turn into a syrup. This concentrate will keep well in a freezer.

Punch:

Add 1 cup of the concentrate (syrup) to 1 bottle (2 liter) of ginger ale. Add ice to punch bowl.