Name: Ben's Hungarian Cucumber Salad
Ingredients: 6 md Cucumbers; peeled; 2 tb (to 1/4) cup salt; 1/2 c Sugar; 1/4 c Plus 2 tb red wine vinegar; 1 tb Dijon mustard; 1/4 c Plus 2 tb vegetable oil; 1 lg Red onion; diced; 2 tb Fresh dill; 2 ts Sweet paprika

I always find it so amazing when you allow people to present their religious conviction, or we could say, “their worldview.' In other words, what helps them believe they will have a successful life after death or what gives them hope, strength and happiness? Often, they come up with some customized cocktail personally created composed of conversations and experiences they have picked up along the way. Take a few marvel movies. Add a memorable talk with the bartender after the night club closed. Sprinkle in some new age reasoning. Add a pinch of Confucius. Take some of the current talking points from 'The View.' Insert a splash of your own intuition and there you go! A customized worldview, one that everyone in the history of humanity has missed, but they are absolutely certain they are correct, and they are willing to base their life and eternity on it.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Hungarian		1	Servings

INGREDIENTS

6	md	Cucumbers; peeled
2	tb	(to 1/4) cup salt
1/2	c	Sugar
1/4	c	Plus 2 tb red wine vinegar
1	tb	Dijon mustard
1/4	c	Plus 2 tb vegetable oil
1	lg	Red onion; diced
2	tb	Fresh dill
2	ts	Sweet paprika

INSTRUCTIONS

Here is a recipe from the Houston Chronicle
Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into
1/4 -inch-wide half rounds. Put cucumbers in a colander and sprinkle with
salt. Toss with your hands to mix well. Let stand 2 hours. Rinse cucumbers,
if desired. Gently squeeze water out of cucumbers and drain on paper
towels. When well drained, return to colander.
In a large bowl, whisk sugar, vinegar, mustard and oil. Add cucumbers and
mix with hands. Mix in onion. Cover and refrigerate 2 hours. Add dill and
paprika. Mix well. Serves 6. Can be stored in refrigerator up to 1 week.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
[email protected] (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997

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