1 large cucumber
1 tsp coarse sea salt
1 Tbsp light sour cream
1 tsp finely chopped onion
1 tsp fresh dill, chopped
1 tsp vinegar
1 tsp sugar
Peel your cucumber – or you can leave the peel on if you want – slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside.
Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge.Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.
Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.Toss dressing with cucumbers and serve.
Add a couple of tablespoons of vinegar to your water pot when cooking the potatoes. This creates an acidic environment that slows down the breakdown of the pectin that holds potato cells together. The result, a firm, intact texture.
Tomatoes and cucumbers are plentiful this time of year so this is the perfect addition to your next meal!5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
- 1/4 red onion, peeled, halved lengthwise, and thinly sliced
- 1 cucumber, halved lengthwise and thinly sliced
- A generous drizzle of extra-virgin olive oil, about 2 tablespoons
- 2 splashes red wine vinegar
- Coarse salt and black pepper
Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
3/4 teaspoon dry mustard
3 tablespoons sour cream
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/3 cup diced celery
1/2 teaspoon kosher salt, plus more to taste
1/2 cup prepared mayonnaise
1/2 cup diced vine-ripened tomato (optional)
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
I’m just finishing making this one to go along with the fried chicken legs tonight.
1 head cauliflower, cut in bite-size pieces
1 head broccoli, cut in bite-size pieces
2 Tbs bacon bits, I use the real bacon stuff, its best
1/2 tsp minced onion, ** I use vidalia onions exclusively in this house
8 oz mozzarella cheese, shredded
2 c mayo
2 Tbs vinegar
1/4 c sugar, I use a bit less
1/4 c parmesan cheese
pinch of salt
Mix dressing ingredients and pour over veggies. Refrig overnight!
This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di’ Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.
- 1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
- 1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
- In medium saucepan, stir together sugar, flour and salt.
- Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
- Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
- In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
- Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
- Top with remaining whipped topping; garnish with cherries, if desired.
Makes 12 servings.
4.00 large not waxed cucumbers
1.00 tablespoon salt
0.67 cup sour cream or yogurt
2.00 tablespoons vegetable oil
2.00 tablespoons white vinegar
3.00 tablespoons minced fresh dill or 2-3 teaspoons dried
0.50 teaspoon sugar
Salt and black pepper to taste
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. Rinse 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.