VEGETABLE RECIPE - 607
CREAMY
CUCUMBERS
8 to 24 hours before serving, peel and thinly slice 3 to 4 large cucumbers. Sprinkle each layer generously with salt and pepper.
In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin.
Stir with wire whip.
Pour
over seasoned cucumber slices.
Stir well to coat each slice.
Put in container with air tight lid.
Store in refrigerator turning container upside down occasionally.
Ronald, WA
VEGETABLE RECIPE - 608
CUCUMBERS
AND CREAM
2 c. peeled, thinly sliced cucumbers
2 tbsp. salt
1 onion, thinly sliced
1 1/2 c. half and half cream
1 tbsp. cider vinegar
Soak the cucumbers in salt overnight.
Drain and rinse off the salt.
Cover
with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream).
Thinly sliced onion rings may also be added.
VEGETABLE RECIPE - 609
EMERALD CUCUMBER TANG
1 pkg. lime Jello
1 c. hot water
1/2 c. cold water
1 (12 oz.) carton cottage cheese
1 c. mayonnaise
1 c. peeled, chopped cucumbers
1 tbsp. finely chopped onion
1 tbsp. salt
Dissolve Jello in hot water.
Add cold water.
Chill until thick and syrupy. Whip until frothy.
Beat cheese and mayonnaise until smooth and creamy.
Add cottage cheese to whipped Jello, then fold in cucumber, onion and salt.
Pour into mold.
Chill and set.
VEGETABLE RECIPE - 610
OLDFASHIONED GERMAN CUKES
2 cucumbers, peeled and sliced thin
Sliced red onion to taste
Salt
DRESSING:
1/2 pt. half & half
1 tsp. sugar
1/2 tsp. salt
2 tbsp. white vinegar
Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great).
Sprinkle liberally with salt and refrigerate at least 3
hours.
Squeeze the liquid out of the cucumbers (yes, with your hands)!
Combine dressing ingredients in order listed.
Add wilted cucumbers, add sliced onion to taste and return to refrigerator until serving time.
Serves 4.
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