View Full Version : Cucumbers in Sour Cream

July 29th, 2006, 02:21 PM
8 cups very thinly sliced cucumbers (peeled and seeded if desired)
2 teaspoons salt
1 cup sour cream
3 tablespoons white vinegar
3 tablespoons chopped fresh dill
1 teaspoon sugar
Freshly ground black pepper

1. Combine the cucumbers and salt in a colander and toss to coat. Set aside to drain for 30 to 60 minutes. Transfer the cucumbers to a clean kitchen towel and pat dry.

2. Mix together the sour cream, vinegar, dill, sugar, and black pepper in a small bowl.

3. Combine the cucumbers and sour cream dressing in a medium bowl. Toss gently to cosy the cucumbers with the dressing.

4. Serve immediately. The salad can be held for up to 4 hours in the refrigerator. Stir well before serving.

Linda L Lattimer
August 10th, 2006, 02:45 PM
Cold Cucumber Salad

6 or 7 good size Cucumbers
1 teaspoon kosher salt
1 teaspoon white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
Freshly ground black pepper
Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.

Linda L Lattimer
August 17th, 2006, 07:40 PM
Marinated Tomatoes

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped

4 to 6 large tomatoes, each cut into 6 wedges
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.