Dill Pickle SoupDill Pickle Soup

An unusual soup, but has a great taste! Perfect for a dinner party to give your meal a spectacular start!

Makes 6 servings.

Enjoy this unique flavour. Share this recipe with all of your friends.

3 tablespoons butter
1/4 cup finely chopped onion
1/2 cup white wine
1/2 cup all-purpose flour
5 cups water
1 1/2 cups “Lakeside” Dill Pickle Juice
2 teaspoons dried crushed dill weed
1/2 cups whipping cream or milk
salt and pepper to taste
1 large “Lakeside” Dill Pickle, cut julienne

In a large soup pot over medium heat, melt butter. Add the onions and saute until soft. Add white wine and continue cooking until most of the liquid evaporates. Reduce heat and stir in flour (do not brown). Add water and “Lakeside” pickle juice, whisking into onion mixture. Bring to a boil, stir constantly, until soup thickens. Add dill weed.

Stir in whipping cream or milk; season with salt and pepper to taste. Remove from heat. Serve in individual soup bowls, garnish with julienne “Lakeside” pickles and fresh parsley.


Fried Dill PicklesFried Dill Pickles

A great dish for a snack!

Something different to share with company.

Provides 4 to 6 servings!

Great to eat along with a bottle of Merlot.


3 to 4 large “Lakeside” Dill Pickles
1/2 cup all-purpose flour
1/4 cup beer
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt
2 teaspoon garlic salt
3 dashes “Lakeside” HOT Pepper Sauce
oil for frying

Cut dill pickles into slices of 1/4 inch thickness. Combine flour, beer, cayenne, paprika, pepper, salt, garlic salt and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter. Heat oil to 375 degrees F. In a large deep saucepan fry pickles until they float to the surface (approx. 4-6 minutes). Dip fried pickles into your favourite dressing!


Eggs RancherosEggs Rancheros

A wonderful Tex-Mex dish!

Enjoy at breakfast or any mealtime.

Makes 5 servings.

Great for a “sleep over party” morning breakfast.


1 teaspoon chili powder
1/4 teaspoon cumin
8 eggs
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup shredded cheddar cheese
tostada shells
sour cream
sliced black olives
“Lakeside” Jalapeno Slices

Combine first 3 ingredients in a lighty greased 9″ pie plate. Break eggs evenly over sauce in dish and sprinkle with pepper and paprika.

Cover and bake at 350 degrees for 20 minutes. Sprinkle with cheese and bake an additional 5 minutes.

Spoon eggs onto tostada shells and plop with sour cream. Add black olives and jalapeno peppers on top.


Dill Pickle Meat LoafDill Pickle Meat Loaf

Great for a family meal!

Something different to offer your guests.

An unique flavour!

Makes 5 servings.

Bon Appetit!!

1 lb extra lean ground beef
1/2 lb sausage
1 medium onion, chopped
1/2 cup bread crumbs
1 egg, well beaten
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup “Lakeside” Dill Pickle Juice
1 cup “Lakeside” Chopped Dill Pickle
1/4 cup water
1 teaspoon Worcestershire sauce
1/2 cup “Lakeside” Medium Salsa
2 tablespoons granulated sugar
3 to 4 drops “Lakeside” Hot Sauce

Combine beef, sausage, onion, bread crumb, egg, salt, pepper, pickle juice and pickles. Shape into loaf and place in a roasting pan.

Mix water, Worcestershire sauce, salsa, sugar and hot sauce. Mix well and pour over meat loaf. Put meat loaf in preheated oven (375 degrees F) and bake 30 minutes until brown. Baste often with sauce. When brown, turn oven to 325 degrees F and bake for another 45 minutes. Serve hot with remaining sauce!