Name: Danish Cucumber Salad
Ingredients: 3 lg Cucumbers, peeled; Salt; 2/3 c White vinegar; 1/2 c ;Water; 1/2 c Sugar; 1/2 ts Salt; 1/4 ts White pepper; 2 tb Fresh dill leaf, chopped or-; 1 tb Dried dill; Red/yellow cherry tomatoes

Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Danish	Salads, Vegetables	6	Servings

INGREDIENTS

3	lg	Cucumbers, peeled
		Salt
2/3	c	White vinegar
1/2	c	;Water
1/2	c	Sugar
1/2	ts	Salt
1/4	ts	White pepper
2	tb	Fresh dill leaf, chopped or-
1	tb	Dried dill
		Red/yellow cherry tomatoes

INSTRUCTIONS

GARNISH
Slice cucumbers very thin.  Arrange them in layers in a non-aluminum bowl,
sprinkling each layer with salt. Put a plate on top of the cucumbers and a
heavy weight over the dish. Let them remain at room temperature for several
hours or overnight in the refrigerator.
Drain cucumbers thoroughly.  Pat dry on paper towels. Return to a bowl.
In a small skillet, heat to a boil the vinegar, water, sugar, salt and
pepper.  Reduce the heat and simmer 3 minutes, stirring, until sugar is
dissolved.  Pour the hot mixture over the cucumbers. Sprinkle with chopped
dill.  Chill for 3 to 4 hours.  Drain cucumbers and serve in a glass bowl,
surrounded by cherry tomatoes.
Yield: 6 to 8 servings.
From 1991 "Shepherd's Garden Seeds Catalog," pg. 23. Posted by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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