| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Hungarian |
Vegetables, Hungary |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Cucumbers, peeled |
| 1 |
ts |
Ps. salt |
| 2 |
|
Tbps. flour |
| 1/4 |
c |
Cold water |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Freshly squeezed lemon juice |
INSTRUCTIONS
Cut each cucumber in half lengthwise and remove the seeds. Cut each in hlaf
again lengthwise and then cut into bite-sized pieces. Put into a mixing
bowl and toss with the salt. Chill for onehour and pour off accumulated
liquid. Bring salted water to a boil on the stove. Simmer the cucumbers in
boiling salted water for five minutes. Drain into a colander and return to
the saucepan. Make a paste of the flour and cold water and stir in two
tbsp. of the sour cream. Stir this mixture into the cucumbers and heat
gently for 3 minutes. Stir in remaining sour cream and the lemon juice and
heat until just beginning to steam. Serve with Hungarian sausages or
goulash as a side dish. Teifeles uboka fozelek - Hungarian Cucumbers with
Sour Cream
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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