This is a wonderful recipe that a dear friend gave me when we were stationed at Mather AFB in California. I believe that she told me that she got the recipe while stationed in Germany. Either way, it's a great spring-time side dish. Well, anytime actually!
Cucumbers in Sour Cream-
2 large cucumbers, peeled 1 tablespoon salt 1/2 teaspoon black pepper 2 tablespoons cider vinegar 1/2 teaspoon dill weed 1 cup sour cream
1. Slice the cucumbers as thin as possible. Place in a glass bowl and sprinkle with the salt; stir well. 2. Let stand for 1 hour or over night. 3. Rinse in a strainer. Squeeze the liquid from the cucumbers by hand and place back into bowl. 4. Combine the remaining ingredients in the bowl and mix with the cucumbers. 5. Chill well and serve.
I'm a Catholic mom to a family of 4 sharing the odds and ends about our day-to-day life; what we're creating, what we're doing, where we're going, what we're reading and what's on our dinner table. And, how we're keeping things simple in the big city.
O Mother of Perpetual Help, grant that I may ever invoke Thy most powerful name, which is the safeguard of the living and the salvation of the dying.