Take your 'pick' of the appetizer ideas

In a pickle for snappy snacks? The folks at Vlasic have a new lineup of suggestions for pickles. Recipes are simple, if not super elegant, and children will love them.

Mix & Match Crunch Kabobs

Ingredients:
2 Kosher Dill whole pickles - cut into chunks
10 cubes (1/2 inch) assorted cheese (Cheddar, Swiss, Monterey Jack)
10 cubes (3/4 inch) assorted luncheon meat (turkey, ham, salami, bologna)
Prepared honey mustard dressing

Directions:Skewer 1 cheese cube, 1 pickle cube, and 1 meat cube with a toothpick. Repeat with remaining cheese, pickles and meat. Serve with honey mustard dressing for dipping. Makes 10 appetizers.

Quick Tortilla Wrap Snacks

Ingredients:
6 wide pickle slices - any variety
2 flour tortillas (6 inch)
2 slices deli turkey or ham
2 slices American cheese
2 tablespoons prepared mustard
Sandwiches & Wraps

Directions: Warm tortillas according to package directions. Spread 1 tablespoon mustard on each tortilla. Divide meat, cheese, and pickles between tortillas. Tightly roll up each tortilla. Cut each roll into 3 pieces. Makes 6 snacks.

Pickles Under Wraps

Ingredients:
1 Kosher Dill whole pickle, cut in half lengthwise
2 slices deli ham
2 slices American cheese
2 slices white bread

Directions: Preheat oven to 400°F. Spray one side of bread with vegetable cooking spray. Place sprayed side down onto cookie sheet. Top each with 1 slice ham, 1 half pickle and 1 slice cheese. Bake for 5 minutes or until cheese is melted. Serves 2.

Louisiana-Style Potato Salad

Ingredients:
2 lbs of potatoes (sliced ¼ inch thick)
5 slices of bacon - cut up
¾ cup of sour cream and dill salad dressing
1-2 tablespoons Cayenne Pepper Sauce
¼ teaspoon black pepper
1 medium green pepper - diced
½ cup sliced green onions
½ cup sweet relish

Directions: Cook potatoes in boiling water until tender –cook bacon over medium heat until crisp. Combine salad dressing, hot sauce, black pepper and bacon drippings. Combine the potatoes, green pepper, onion and relish. Add the dressing mixture. Toss and coat – refrigerate (4 hours) – makes 8 servings

Fried Pickles

Ingredients:
Vegetable oil for deep fat frying
1 ¼ cups all purpose flour
1 teaspoon black pepper
½ teaspoon ground red pepper
1 cup beer
1 jar (24 ounces) zesty or Kosher Dill Wholes – cut into chunks – drained

Directions: Heat oil (Dutch oven) to 375°F. Batter, stir in ¾ cup flour and peppers – stir in beer. Place remaining ½ cup of flour in small bowl. Coat the pickle chunks in flour – then dip into beer batter. Fry snack chunks a few minutes in the hot oil (a few at a time) until golden brown. Place on paper towel to drain.