INGREDIENTS

INSTRUCTIONS

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 medium-high 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 treat--enjoyed by all the guests--came 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 deep-fried collection." Posted to MC-Recipe Digest V1  #216
Date: 25 Aug 96 13:53:02 EDT  From: Paul & Terri Law
<103366.1520@CompuServe.COM>

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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 3.3mg
Sodium: 224.5mg
Potassium: 145.3mg
Carbohydrates: 50.3g
Fiber: 1.9g
Sugar: 2.5g
Protein: 7.9g