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These recipes were served at the September Chef for A Day.  The theme was "Appetizers".


Warm and Creamy Bacon Dip

Ruth Hoehn


16 Oz container sour cream

2 Cups shredded cheddar cheese

1 Cup chopped green onions

3 Oz real bacon bits

8 Oz pkg of cream cheese (softened)


Mix all ingredients together.  Put in 1 quart covered baking dish.  Bake at 4000 F for 25-30 minutes.


Serve with veggies, crackers, or chips.



Fried Dill Pickles

Sandy Kohut


1 Cup all-purpose flour

1/4 Cup cornstarch

1 Tsp baking powder

1/4 Tsp salt

1 Cup ice water

1 Egg yolk

2 Tbsp dill pickle juice

4 Cups drained dill pickle slices (1/4" thick)

Vegetable oil for frying


In a large bowl, combine the flour, cornstarch, baking powder, and salt.  Make a well in the center.  All at once, add the water, egg yolk, and pickle juice.  Stir the mixture with a wire whisk to make a smooth batter.  Cover the bowl and refrigerate for 30 minutes.


In a deep fryer or large saucepan, heat at least 2 inches of oil to 3750.  In batches, dip pickle slices in the batter, lightly and evenly coating them.  Without crowding, place coated slices in the hot oil.  Fry until golden and crisp, 1-1/2 to 2 minutes.  Dain on paper towels and serve immediately.  Salt to taste.