Document 6453774

Jan’s Collected Pickle Recipes
We LOVE hearing from all our friends and the
many different ways to love our pickles!!
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Mr. and Mrs. Williams,
Thank you so much for your graciousness on the phone. I will be SO GLAD to get "Them
There Pickles" and jump right in the middle of them and embarrass myself in their
goodness! God Bless You and your Business Efforts!
A. Penhollow
Elkton, Maryland
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Cheese Stackers
12 oz. sliced sharp cheddar cheese
1 T. finely diced onion
1 t. horseradish
1/3 – ½ C. finely chopped dried cherries
8-12 oz. softened cream cheese
1/3 C. finely diced celery
1/3 – ½ C. toasted, chopped walnuts
2-3 drops of your favorite hot sauce
1-2 finely chopped “Jan’s Spicy, Sweet Garlic Dills”
Mix all ingredients except cheddar cheese. On a flat surface begin with a slice of cheese
and cover the cheese with about ¼” of filling, place another slice of cheese on top of the
filling and repeat process until you have 3 layers of cream cheese mixture. Top with a
final slice of cheese and put in the refrigerator to chill until the cream cheese gets “set”.
Repeat this procedure until all cream cheese mixture is used.
After cream cheese has set, cut “stackers” into slices that are approximately the size to
fit on crackers. If you are in a hurry, you can just make the cream mixture and make it
into 1 or 2 balls or logs and roll them in chopped pecans and serve with crackers.
Jan Williams, “The Pickle Lady”
Jan’s Collected Pickle Recipes
Tuna Salad Extreme
7 oz drained tuna
1-2 boiled eggs
1 t. lemon pepper
1/3 C. coarsely ground toasted pecans
4-5 finely chopped “Jan’s Spicy, Sweet Garlic Dills”
Serve on your favorite bread or crackers
Jan Williams, "The Pickle Lady”
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1000 Island Dressing Great for Rueben Sandwiches!
1 cup mayo
1/2 cup ketchup
1 cup chopped “Jan’s Spicy, Sweet Garlic Dills”
Salt / pepper to taste
Serves 6
Hazel Conley, Oklahoma City
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Deviled Eggs
6 hard boiled eggs
2 tbs. salad dressing
1 tsp. prepared mustard
1 tbs. ”Jan's Spicy, Sweet Garlic Dills”, chopped
paprika (optional)
Slice eggs in half lengthwise; dump yolks into a small bowl. Break yolks with fork forming
fine crumbs. Add salad dressing, mustard, and pickles. Stir well. Drizzle a small spoonful
of pickle juice into mixture; if more moisture is desired. Pipe or spoon mixture back into
egg whites. Dust with paprika (if desired). Refrigerate until ready to serve.
Serves 6-12.
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Jan’s Pickles are manufactured by S&S Foods, Inc. Oklahoma City, Oklahoma, 73116
www.janspickles.com / gwjwmw@pldi.net / 405-613-5283
Owned & operated by Jan & Glen Williams
Jan’s Collected Pickle Recipes
Pickle Soup Try this with your next grilled cheese sandwich!
2tbs butter
1/2 cup all-purpose flour
7 cups chicken broth
1/2 cup finely chopped “Jan's Spicy Garlic Dills”
2 tbs. “Jan's Spicy Garlic Dills” juice
2 tbs. white sugar
1 tbs. Worcestershire sauce
2 tsp. minced garlic
4 tsp. onion powder
1 tsp. sea salt
1 tsp. dill
1 tsp. curry powder
1/2 tsp. white pepper
2 bay leaves
2 cups warm milk
Over medium heat, in a large pot, melt the butter. Whisk in the flour, and cook until the
mixture starts to turn a parchment color (1-2 minutes). Slowly whisk in the chicken
broth until smooth. Increase heat to medium high. Stir in all the remaining ingredients,
but not the milk. Bring mixture to a simmer, and reduce heat to medium-low. Stirring
frequently, continue to simmer mixture for 5 minutes. Remove from heat; stir in milk,
and remove bay leaves.
Serves 8
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Fried Pickles
1 egg, beaten
1 cup milk
1 tbs all purpose flour
1 tbs Worcestershire sauce
1/2 tsp salt
3/4 tsp fresh ground black pepper
1 tsp garlic powder
3 1/2 cups all-purpose flour
1 (32 ounces) jar “Jan's Spicy Garlic Dills”, drained and sliced
1 quart vegetable oil for deep-frying
Ranch dip (for serving; optional)
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Jan’s Pickles are manufactured by S&S Foods, Inc. Oklahoma City, Oklahoma, 73116
www.janspickles.com / gwjwmw@pldi.net / 405-613-5283
Owned & operated by Jan & Glen Williams
Jan’s Collected Pickle Recipes
Bowl 1:
Combine egg, milk, 1 tbs of flour, and Worcestershire sauce.
Bowl 2:
Combine remaining flour, salt, and pepper.
Deep fryer or heavy skillet:
Heat oil to 350 degrees F.
Dip pickle slices into bowl 1, then into bowl 2; shake off excess. Repeat. Drop pickles
gently into oil; frying in several batches. Do not overcrowd pot. Pickles will float, and
turn golden brown, when done. Remove with slotted spoon, and drain on paper towels.
Serve warm with ranch flavored dip if desired.
Serve warm (with ranch dip if desired).
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Jan’s Pickles are manufactured by S&S Foods, Inc. Oklahoma City, Oklahoma, 73116
www.janspickles.com / gwjwmw@pldi.net / 405-613-5283
Owned & operated by Jan & Glen Williams