These recipes are shamlessly pinched from the Pickle Packers
International (trade organization for pickled foods) site:
www.ilovepickles.org

For your dining pleasure, we have here an appetizer, entree, soup, and
dessert. Enjoy!!

http://www.ilovepickles.org/recipes/...cklesalsa.html
Dill Pickle Salsa

* 1/3 cup finely diced dill pickle
* 1 large tomato, finely diced
* 1 medium pickled jalapeno pepper, cored and finely diced
* 2 tablespoons cilantro, finely chopped
* 1/3 cup red onion, finely diced
* 1 tablespoon red wine vinegar
* 2 tablespoons olive oil
* Salt and freshly ground pepper, to taste

Combine all ingredients.
*

http://www.ilovepickles.org/recipes/...kenreuben.html
Baked Chicken Reuben

* 1 can (14 ounces) sauerkraut, well drained
* 4 whole boneless skinless chicken breasts
* 4 slices Swiss cheese
* 1-1/4 cup Thousand Island dressing
* 1 teaspoon chopped fresh parsley

Pour chicken in baking pan, add sauerkraut over chicken; top with Swiss
cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325
degrees for approximately 1 hour or until chicken reaches an internal
temperature of 160 degrees.

Calories 680; total fat 40g; saturated fat 10g; cholesterol 185mg;
sodium 1440mg;
total carbohydrate 17g (dietary fiber 3g, sugars 11g); protein 61g


http://www.ilovepickles.org/recipes/...icklesoup.html
Potato-Pickle Soup

* 3 medium white potatoes, pared (1 pound)
* 2 large zucchini
* 1 large stalk broccoli, stems trimmed
* 1 medium onion
* 1/3 cup sliced sweet pickles
* 2-1/2 cups chicken stock or broth
* Salt and pepper to taste
* Plain lowfat yogurt

Cut potatoes, zucchini, broccoli and onion into small chunks and place
in a 3-quart saucepan. Add pickles and chicken stock. Cover; bring to a
boil.

Simmer 20 minutes or until vegetables are very tender. Puree in food
processor or blender in 3 to 4 batches. Return to pan and heat through,
or serve cold.

Season with salt and pepper. Serve with a dollop of yogurt.
Serves 4

http://www.ilovepickles.org/recipes/...ticecream.html
Lemony Kraut Ice Cream

* 2 tablespoons cornstarch
* 1 cup sugar
* 1/4 cup grated lemon peel (about 6 medium lemons)
* 1-1/2 cups milk
* 2 eggs, separated
* 1/2 cup each: lemon juice, sauerkraut juice
* 1 quart heavy cream, whipped

Mix cornstarch, sugar and lemon peel in saucepan; stir in milk. Cook
over medium heat, stirring constantly, until mixture thickens and boils
1 minute. Remove from heat. Beat egg yolks in large bowl. Gradually
blend in milk mixture. Cool. Stir in lemon juice and kraut juice. Beat
egg whites until stiff, but not dry. Fold with cream into cornstarch
mixture. Turn into refrigerator trays. Freeze until ice crystals form
around edges of trays. Turn mixture into large bowl and beat well.
Return to trays. Freeze until firm. Mellow in refrigerator for 1/2 hour
before serving.

Makes 2 quarts

And activities to entertain yourself and your littles:
http://www.ilovepickles.org/kids/index.html
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Melba's Jammin' wrote:
> These recipes are shamlessly pinched from the Pickle Packers
> International (trade organization for pickled foods) site:
> www.ilovepickles.org
>
> For your dining pleasure, we have here an appetizer, entree, soup, and
> dessert. Enjoy!!
>
> http://www.ilovepickles.org/recipes/...cklesalsa.html
> Dill Pickle Salsa
>
> * 1/3 cup finely diced dill pickle
> * 1 large tomato, finely diced
> * 1 medium pickled jalapeno pepper, cored and finely diced
> * 2 tablespoons cilantro, finely chopped
> * 1/3 cup red onion, finely diced
> * 1 tablespoon red wine vinegar
> * 2 tablespoons olive oil
> * Salt and freshly ground pepper, to taste
>
> Combine all ingredients.
> =20
>
> http://www.ilovepickles.org/recipes/...kenreuben.html
> Baked Chicken Reuben
>
> * 1 can (14 ounces) sauerkraut, well drained
> * 4 whole boneless skinless chicken breasts
> * 4 slices Swiss cheese
> * 1-1/4 cup Thousand Island dressing
> * 1 teaspoon chopped fresh parsley
>
> Pour chicken in baking pan, add sauerkraut over chicken; top with Swiss
> cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325
> degrees for approximately 1 hour or until chicken reaches an internal
> temperature of 160 degrees.
>
> Calories 680; total fat 40g; saturated fat 10g; cholesterol 185mg;
> sodium 1440mg;
> total carbohydrate 17g (dietary fiber 3g, sugars 11g); protein 61g
>
>
> http://www.ilovepickles.org/recipes/...icklesoup.html
> Potato-Pickle Soup
>
> * 3 medium white potatoes, pared (1 pound)
> * 2 large zucchini
> * 1 large stalk broccoli, stems trimmed
> * 1 medium onion
> * 1/3 cup sliced sweet pickles
> * 2-1/2 cups chicken stock or broth
> * Salt and pepper to taste
> * Plain lowfat yogurt
>
> Cut potatoes, zucchini, broccoli and onion into small chunks and place
> in a 3-quart saucepan. Add pickles and chicken stock. Cover; bring to a
> boil.
>
> Simmer 20 minutes or until vegetables are very tender. Puree in food
> processor or blender in 3 to 4 batches. Return to pan and heat through,
> or serve cold.
>
> Season with salt and pepper. Serve with a dollop of yogurt.
> Serves 4
>
> http://www.ilovepickles.org/recipes/...ticecream.html
> Lemony Kraut Ice Cream
>
> * 2 tablespoons cornstarch
> * 1 cup sugar
> * 1/4 cup grated lemon peel (about 6 medium lemons)
> * 1-1/2 cups milk
> * 2 eggs, separated
> * 1/2 cup each: lemon juice, sauerkraut juice
> * 1 quart heavy cream, whipped
>
> Mix cornstarch, sugar and lemon peel in saucepan; stir in milk. Cook
> over medium heat, stirring constantly, until mixture thickens and boils
> 1 minute. Remove from heat. Beat egg yolks in large bowl. Gradually
> blend in milk mixture. Cool. Stir in lemon juice and kraut juice. Beat
> egg whites until stiff, but not dry. Fold with cream into cornstarch
> mixture. Turn into refrigerator trays. Freeze until ice crystals form
> around edges of trays. Turn mixture into large bowl and beat well.
> Return to trays. Freeze until firm. Mellow in refrigerator for 1/2 hour
> before serving.
>
> Makes 2 quarts

SWEDISH PICKLED BEETS

A Scandinavian table is seldom without them.

* 1/2 cup cider or white vinegar
* 1/2 cup water
* 1/4 cup sugar
* 1 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 2 cups (approximately) thinly sliced, cooked and peeled beets

Combine first five ingredients. Bring to a boil; cool. Place beets in a
deep bowl and pour dressing over them. Let stand at least 12 hours
before serving. Serve with fried fish, hot and cold meats or on a
sm=F6rgasbord.=20

Makes about 2 cups.

In article . com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> > These recipes are shamlessly pinched from the Pickle Packers
> > International (trade organization for pickled foods) site:
> > www.ilovepickles.org
> >

> > For your dining pleasure, we have here an appetizer, entree, soup, and
> > dessert. Enjoy!!
> >
> > http://www.ilovepickles.org/recipes/...cklesalsa.html
> > Dill Pickle Salsa

> > http://www.ilovepickles.org/recipes/...kenreuben.html
> > Baked Chicken Reuben

> > http://www.ilovepickles.org/recipes/...icklesoup.html
> > Potato-Pickle Soup

> > http://www.ilovepickles.org/recipes/...ticecream.html
> > Lemony Kraut Ice Cream

>
> SWEDISH PICKLED BEETS
>
> A Scandinavian table is seldom without them.


Barf. You pervert. Good thing I'm not Scandinavian -- I'd be a
disgrace to the clan.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

On Sat 28 May 2005 07:34:50a, Melba's Jammin' wrote in rec.food.cooking:

> In article . com>,
> "Sheldon" > wrote:
>
>> Melba's Jammin' wrote:
>> > These recipes are shamlessly pinched from the Pickle Packers
>> > International (trade organization for pickled foods) site:
>> > www.ilovepickles.org
>> >
>
>> > For your dining pleasure, we have here an appetizer, entree, soup, and
>> > dessert. Enjoy!!
>> >
>> > http://www.ilovepickles.org/recipes/...cklesalsa.html
>> > Dill Pickle Salsa
>
>> > http://www.ilovepickles.org/recipes/...kenreuben.html
>> > Baked Chicken Reuben
>
>> > http://www.ilovepickles.org/recipes/...icklesoup.html
>> > Potato-Pickle Soup
>
>> > http://www.ilovepickles.org/recipes/...ticecream.html
>> > Lemony Kraut Ice Cream
>
>>
>> SWEDISH PICKLED BEETS
>>
>> A Scandinavian table is seldom without them.
>
>
> Barf. You pervert. Good thing I'm not Scandinavian -- I'd be a
> disgrace to the clan.

IF you were Scandinavian, you might just love them! I hear anti-beets is a
Slovak movement. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974