All-Time Best Recipes 21.5 - (Page 54)

salads & sandwiches Cucumber Salad Prep Time: 10 Minutes Start to Finish: 3 Hours 10 Minutes Servings: 6 2 ⁄ 1 3 ⁄ 2 ½ 1 8 ⁄ 1 3 1 Place cucumbers in small glass or plastic bowl. In tightly covered container, shake vinegar, water, sugar, salt and pepper until well mixed. Pour over cucumbers. 2 Cover; refrigerate at least 3 hours to blend medium cucumbers, thinly sliced cup cider or white vinegar cup water tablespoons sugar teaspoon salt teaspoon pepper Chopped fresh dill weed or parsley, if desired flavors. Drain. Sprinkle with dill weed. Store covered in refrigerator. PER SERVING (ABOUT ½ CUP): Calories 25; Total Fat 0g (Saturated Fat 0g); Sodium 200mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 0g Creamy Cucumber Salad: After chilling and draining the salad, stir in ¾ cup sour cream or plain yogurt. Or, if desired, omit vinegar and water, and stir in sour cream before chilling. FOR A SCALLOPED LOOK, RUN FORK TINES DOWN THE LENGTH OF EACH CUCUMBER BEFORE SLICING. 54 Betty Crocker Best of Betty

Table of Contents for the Digital Edition of All-Time Best Recipes 21.5

All-Time Best Recipes 21.5
Contents
The History of Food: 100 Years of Great Eating
Blast from the Past Party
Retro & New Twist Appetizers
Appetizers & Snacks
Salads & Sandwiches
Weeknight Main Dishes
Cakes, Pies & Cheesecakes
Cookies, Bars & Brownies

All-Time Best Recipes 21.5