| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | lg | Cucumbers |
| 2 | ts | Salt |
| 2 | tb | Cider vinegar |
| 1 1/2 | ts | Sugar |
| 1/4 | ts | Dill week |
| 1/2 | c | Undiluted Carnation 2% e. milk |
| 1/2 | c | Salad dressing |
INSTRUCTIONS
Pare cucumbers and slice paper thin. Sprinkle with salt; toss lightly. Let stand 1/2 hour; stir occasionally. Drain slices well; press out excess liquid. Combine vinegar, sugar and dill weed. Gradually stir in e. milk until slightly thickened. Blend in salad dressing. Pour over cucumber slices; toss lightly. cover; chill at least 1 hour before serving. Makes about 4 cups. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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