VEGETABLE RECIPE - 532
CREAMED CUCUMBERS
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)
Peel and slice cucumber.
Soak overnight in salt water.
Drain and rinse.
Mix water, vinegar and sugar to taste.
Add cream.
Beat in sour cream and
mayonnaise.
Add cucumbers.
Best if allowed to stand in refrigerator for a day before serving.
VEGETABLE RECIPE - 533
DILLY GREEN TOMATOES
Select small, firm green tomatoes.
Wash and pack in sterilized quart jars.
To each quart add one clove of garlic, one hot red or green pepper and one head dill.
For about eight quarts:
combine 2 quarts of water, 1 quart of cider vinegar, 1 cup salt.
Cook solution five minutes.
Fill jars to 1/2 inch from
top.
Seal.
VEGETABLE RECIPE - 534
DILLED ZUCCHINI
Cut 2 unpared medium zucchini lengthwise in half.
Cook, covered in 1 inch boiling salted water 12 to 15 minutes or until tender; drain.
Brush with melted butter and sprinkle with dill weed.
Makes 4 servings.
VEGETABLE RECIPE - 535
RED
HOT CUCUMBERS
2 gal. cucumbers
2 c. delime
8 1/2 qts. water
Peel, slice and core cucumbers.
Mix cucumbers in this.
Let stand 24 hours. Drain rings and wash in cool water.
Pour cold water over rings and soak 3 hours.
Drain and add: 1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food coloring
Add water to cover.
Heat and simmer 2 hours.
Drain.
Put: 2 c. cider vinegar
2 c. water
1 pkg. (13 or 16 oz.) red hots
10 c. sugar
8 sticks cinnamon
Bring to boil and pour over rings.
Put lid on pan and let set overnight.
Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. On 4th morning, heat everything and put into jars.
Like Red Apple Rings.
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