SKU # 88034400018

2 eggs
1 cup buttermilk
1 tbsp Worcestershire sauce
1/2 tbsp hot pepper sauce
3/4 tsp cayenne pepper
1/4 tsp seasoning salt
1/4 tsp garlic powder

1 cup cornmeal
2 ¼ cups all-purpose flour
1 tsp salt
3/4 tsp ground black pepper
1 jar Polstar Dill Pickles Slices
1 cup vegetable oil for deep frying
salt and pepper to taste

In a large bowl, combine 2 eggs, ¼ cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and ¾ teaspoon black pepper. Preheat oil in a deep fryer or pot to 365 ° F (180 ° C). Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste. Makes 12 servings

1 cup small seashell pasta
1 (16 ounce) can whole peeled
tomatoes, chopped
1 pound Italian sausage, cut into
 ½ inch pieces
1 (15 ounce) can tomato sauce
7 cups beef stock
1 cup chopped onion
1 clove garlic, minced

1 cup sliced carrots
1 tsp dried basil
1 tsp dried oregano
2 cups sliced zucchini
1 cup sliced fresh mushrooms
1 large green bell pepper, diced
1/4 cup chopped fresh parsley
1 ½ cups Polstar Dill Pickles Slices

Cook pasta in a large pot of boiling water until al dente. Drain. Combine tomatoes, sausages, tomato sauce, stock, onion, garlic, carrots, basil, and oregano in a large pot. Simmer over medium low heat for 30 minutes.Add zucchini, mushrooms, green pepper, parsley, pickles and cooked pasta; simmer for 1 hour, adding water as necessary. Makes 10 servings