| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Ethnic, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
|
Unwaxed cucumbers |
| 1 |
T |
Salt |
| 2/3 |
c |
Sour cream or yogurt |
| 2 |
T |
Veg. oil |
| 2 |
T |
White vinegar |
| 3 |
T |
Minced fresh dill OR |
|
|
2-3 ts dried |
| 1/2 |
t |
Sugar |
|
ds |
Salt & black pepper to taste |
INSTRUCTIONS
Rinse the cucumbers, but do not peel them; cut off the ends. Using the
tines of a fork, score the peel lengthwise. Slice into rounds, as thin
as you can. Sprinkle with the tablespoon of salt and toss in a
colander. Let the cucumbers stand and drain at room temperature for
one hour. Rise well to remove the salt. Squeeze the cucumber slices
dry in a clean tea towel. (They will be almost transparent) Combine
the remaining ingredients and fold into the cucumbers. Chill well
before serving. Garnish with a sprig of dill. From: Sundays at
Moosewood Restaurant Typed by Dale/Gail Shipp From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Shock your mom – go to church”