Kurkkusalaatti (cucumber Sour Cream Salad)

A dozen ignorant peasants proclaiming a crucified Jew as the founder of a new faith; bearing as the symbol of their worship an instrument which was the sign of ignominy, slavery and crime; preaching what must have seemed an absurd doctrine of humility, patient suffering and love to enemies – graces undreamed of before; demanding what must have seemed an absurd worship for one who had died like a malefactor and a slave, and making what must have seemed an absurd promise of everlasting life through one who had himself died, and that between two thieves.

B.B. Warfield

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

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