| 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.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”