Ingredients

• chicken livers (found in the frozen section in Harris Teeter)
• buttermilk
• vegetable oil
• self rising flour
• salt
• pepper

Instructions

1. Soak the chicken livers in buttermilk the night before.
2. Fill fryer 1/3 full of vegetable oil. Heat to 400 degrees.
3. Remove chicken livers from refrigerator and drain.
4. Place self rising flour, salt and lots of pepper in a brown paper sack.
5. Place the chicken livers in sack and shake to coat with flour mixture.
6. Fry in batches 10 minutes.
7. Place on paper towels to remove excess oil.

Notes

Rosalind places in a basket lined with red napkins for her Georgia Bulldogs, but use your favorite team's colors.

By Rosalind Bowles via KathyMillerTime

Ingredients

• 2 (4 ounce) packages crumbled feta cheese
• 1 medium Granny Smith apple, diced
• ½ cup sour cream
• ¼ cup chopped pimento stuffed green olives or pitted black olives
• 1 medium carrot, shredded
• 1 tablespoon chopped fresh parsley
• 1 (4 ounce) jar diced pimento, drained

Instructions

1. Combine the feta, apple, sour cream, olives, shredded carrot, parsley and pimento; stir until well mixed.
2. Chill if desired.

Notes

Kathy’s Comments****A great fall, football dip using apples. Very refreshing.

By Nancy Jones via KathyMillerTime

Ingredients

• 1 dozen hardboiled eggs, peeled
• 3 tablespoons Duke's mayonnaise
• 1 1/2 teaspoons prepared mustard
• 7 shakes of Crystal Hot Sauce
• 4 teaspoons Wickles Relish
• 1/4 teaspoon Tony Chachere's Creole Seasoning
• Olives, cut in half for topping
• Small sprigs of fresh dill

Instructions

1. Bring a large pot of water to a boil
2. Using a slotted spoon, carefully place eggs in the boiling water.
3. When the water returns to a good boil, cook the eggs for 11 minutes.
4. Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
5. Peel under cold running water.
6. Slice eggs in half lengthwise, and carefully remove yolks.
7. Scoop yolks into bowl, mash until fine.
8. Add each of the next five ingredients one at a time, mixing thoroughly with egg yolks.
9. Generously fill white halves with yolk mixture. Add olive half to top of each egg.
10. Finish with dill sprigs.

Notes

Kathy's comment... If you have never tried Wickles, put it on you bucket list. "A deliciously wicked pickle" and the same goes for their relish!

By Carla Spalding via KathyMillerTime

Ingredients

• 2 12 ounce cans of shoe peg corn, drained
• 1/2 cup chopped green pepper
• 2 tablespoons diced pimento
• 1/2 cup chopped celery
• 2 cups peeled, thinly sliced cucumbers
• 3 cloves garlic, finely chopped
• 1/2 cup thinly sliced onions
• 1/3 cup vegetable oil
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 3 tablespoons red wine vinegar

Instructions

1. Combine the first 6 ingredients. Set aside.
2. Combine oil, sugar, salt and red wine vinegar; stirring well.
3. Pour over vegetables. Toss gently.
4. Cover and chill 8-10 hours or the day before.
5. Drain before serving.

By Linda Marees via KathyMillerTime

Ingredients

• 1 (14 ounce) jar Peppadew peppers
• 1 (5.2 ounce) package Boursin Cheese, garlic and fine herbs or white goat cheese
• 1 package walnuts or pecans, halved

Instructions

1. Slice Peppadew peppers in halves or quarters.
2. Spread with Boursin cheese.
3. Top with a walnut or pecan half or quarter.
4. Serve on a platter.

Notes

This is a wonderful sweet/ spicy combination.

By KathyMillerTime
Adapted from Let The Big Dawg Eat...Again by Loran and Myrna Smith