[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Sherry on June 17, 2008, 7:31 pm
67.213.198.30
CUCUMBER SALAD (NO SALT)
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4 cucumbers
1 mild onion
3/4 c. sugar
1/2 c. water
1 c. white vinegar
1 Tbsp. dried dill weed
Makes a large salad. Can be cut in half. Peel and
thinly slice cucumbers. Mix them with sliced onion. Bring to
a boil the remaining ingredients. Pour it over the cukes and
onion. The dill should be the green weed. Chill thoroughly
before serving.
Note: This is a simple salad or can be used as a
garnish. Can be tossed with a bit of low-fat yogurt for a
luncheon salad or use as a garnish on top of a lettuce salad.
CUCUMBER SALAD
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4 cucumbers, sliced thin
3 onions, sliced
1 c. water
1 c. sugar
1/2 c. vinegar
1/2 c. oil
Cool cucumbers and onions in iced salt water for 2
hours. Cook water and sugar until dissolved. Rinse cucumbers
and onions; drain. Add to sugar mixture 1/2 cup vinegar and
1/2 cup oil. Pour over cucumbers and onions. Refrigerate
overnight.
OUR BEST CUCUMBERS IN SOUR CREAM
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2 large cucumbers, peeled and
very thinly sliced
1 1/2 tsp. salt
1 c. commercial sour cream
2 Tbsp. lemon juice (fresh,
frozen or canned)
2 Tbsp. chopped dill pickle
1/4 tsp. sugar
dash of pepper
3 radishes, thinly sliced
1 1/2 tsp. finely chopped
parsley
1 Tbsp. finely chopped onion
or 1 tsp. instant minced
onion
Lightly toss cucumbers with 1 teaspoon salt; refrigerate
until well chilled. Meanwhile, combine sour cream, lemon
juice, 1/2 teaspoon salt, onion, dill pickle, sugar, pepper and
radishes. Reserve 1/2 cup sour cream mixture for garnish.
Toss cucumbers with remaining sour cream mixture; refrigerate.
To serve: arrange well chilled cucumbers in sour cream on a bed
of lettuce; garnish with reserved sour cream mixture. Sprinkle
with chopped parsley. Makes 4 to 6 servings.
CUCUMBERS IN SOUR CREAM
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2 medium cucumbers, peeled and
thinly sliced
1 medium onion, sliced
1 tsp. salt
1 c. dairy sour cream
1/4 to 1/3 c. Heinz apple
cider vinegar
1 Tbsp. sugar
paprika
Combine cucumbers, onion and salt; cover. Chill.
Combine sour cream, vinegar and sugar; cover. Chill. Just
before serving, drain cucumbers well. Blend into sour cream
dressing. Garnish with paprika. Makes 6 to 8 servings (about
4 cups).
OLD-FASHIONED CUCUMBER SALAD
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2 to 3 medium cucumbers
1 Tbsp. salt
3/4 c. white vinegar
2 Tbsp. sugar
1/4 tsp. pepper
Wash cucumbers. Pat dry and score with tines of fork.
Cut cucumbers into transparent, paper thin slices to measure 4
cups. Place cucumber slices in deep bowl; sprinkle every few
layers with salt. Cover cucumbers with a plate and weight them
down with a heavy object (a can of fruit or coffee). Let stand
at room temperature 2 hours. Drain cucumbers thoroughly and
press out remaining liquid. Stir together vinegar, sugar and
pepper; pour over slices. Cover; refrigerate at least 4 hours.
Drain cucumbers before serving. Makes 4 to 6 servings.
REFRESHING SUMMER SALAD
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1 (10 oz.) pkg. fresh spinach
1 medium head lettuce
2 Tbsp. diced fresh onions
2 Tbsp. diced green peppers
2 Tbsp. diced pimento
2 large oranges, peeled and
chopped
1 small cucumber, chopped or
small zucchini squash
As in all salads, cut up spinach and lettuce. Add
onions, peppers and pimentos; toss. Add oranges and cucumber,
chill. For a cool summer dressing use:
3/4 c. mayonnaise
1 Tbsp. lemon juice
2 Tbsp. honey
1 Tbsp. caraway seed
Mix all ingredients and use
SQUASH SALAD
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6 small yellow squash
1 c. chopped bell pepper
1 c. chopped purple onion
1 jar chopped pimento
1/3 c. salt
1 c. white vinegar
1 1/3 c. sugar
1 Tbsp. mustard seed
Slice squash. Place in bowl with salt and cold water
(enough to cover squash). Let soak overnight in refrigerator.
Drain and rise. Mix chopped onion, bell pepper and pimento to
squash. Boil vinegar, sugar and mustard seed (only bring to a
boil). Pour over chopped vegetables. Refrigerate overnight.
ONION-SQUASH CASSEROLE
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2 lb. yellow squash
3 medium-sized onions
1/2 c. water
1 tsp. salt
1/4 tsp. black pepper
2 Tbsp. butter, melted
2 eggs, beaten
1/2 c. saltine crackers,
finely crumbled
2 Tbsp. butter
Trim ends off squash. Dice squash into 1/2 inch pieces.
Chop onions. Mix squash, onions, water and salt in saucepan.
Cover and cook 20 minutes, until squash is tender. Drain,
reserving 1/2 cup of liquid. Mash squash in saucepan, add
liquid, pepper, butter and eggs. Spoon into buttered 1 1/2
quart baking dish. Sprinkle cracker crumbs over top of squash.
Put 2 tablespoons butter over crumbs. Bake at 350 degrees for 25
minutes until top is browned. Serves 6.
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