Scotts Food Mart & Deli
Scotts Food Mart & Deli Convenience store in Louisville
1810 Berry Blvd, Louisville, KY 40215
Monday: 7AM-10:30PM | Tuesday: 7AM-10:30PM | Wednesday: 7AM-10:30PM | Thursday: 7AM-10:30PM | Friday: 7AM-10:30PM | Saturday: 7AM-10:30PM | Sunday: 7AM-10:30PM
America/New_York time zone
3.5 average rating from 11 reviews for Scotts Food Mart & Deli
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Louisville
Kentucky
40215
United States
Others Nearby
Berry Market Grocery store in Louisville
1506 Berry Blvd, Louisville, KY 40215
Sunday: 7AM-12AM | Monday: 7AM-12AM | Tuesday: 7AM-12AM | Wednesday: 7AM-12AM | Thursday: 7AM-12AM | Friday: 7AM-12AM | Saturday: 7AM-12AM
America/New_York time zone
4 average rating from 45 reviews for Berry Market
Monster Eye Cookies: A Fun and Spooky Recipe for Kids
Salted Caramel Apple Tarts Recipe
Green Bean Almondine: A Classic Side Dish with a Modern Twist
Turkey Tacos: A Flavorful Twist on Thanksgiving Leftovers
Mexican Pork Tacos Fiesta Recipes
Preparing Ingredients for Cooking: Tips for a Successful Dish
Cabbage Cakes Recipe
Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.
Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.
Codfish Balls Recipe
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.