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Tuesday, June 10, 2014

Cucumber in sour cream

 Posted by Chantel Martiromo 
Recipe attributed to Company's Coming Salads by Jean Parè

A favorite that is one of easiest
Cucumber, medium size, with peel  3
salt  11/2 tsp.  (7 ml)
Sour cream  1 cup (250 ml)
Dill weed  1/2 tsp.   (2 ml)
Using a dinner fork, score clean cucumbers from top to bottom all around the outside. Slice thinly. Sprinkle with salt. Stir and allow to stand about 1/2 to 1 hour. Drain well.
Stir dour cream and dill weed together. Pour over cucumbers. Stir to cover all pieces. Serve. If time is short, stir salt into sour cream and dill. Combine with cucumber just before serving to prevent cream from becoming too thin to standing. Serve 12 to 15
Variation: Add 2 tbsp. (30ml) lemon juice. 2 tbsp. (30 ml) parsley and 2 tbsp. (30 ml) granulated sugar.

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