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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Monday, September 13, 2010

5 Cucumber Salad Recipes


Creamed Cucumbers

6 medium-sized cucumbers, peeled and thinly sliced

3 green onions, sliced thin
1 cup mayonnaise
1/4 cup evaporated milk
1/4 cup 5% white vinegar
1/4 cup sugar
4 drops hot pepper sauce
1 tsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. onion salt

In a large bowl, add the cucumbers and green onions. (I only added half of the green onion tops, and discarded the rest.)

Cover the bowl, and let stand at room temperature for 1 hour.

Combine remaining ingredients, and pour over the cucumber mixture; mix well.

Refrigerate for several hours before serving.

Serves: 5-6
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Cucumber Salad

4 medium cucumbers, peeled & sliced thin
3 - 4 thin slices of onions, separated into rings
8 ounces sour cream
2 tablespoons 5% white vinegar
4 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

Soak sliced onions in cold water for 30 minutes.

Remove onion slices from water; pat dry with paper toweling.

In a large bowl, combine sour cream, vinegar, sugar, salt, and pepper.

Add cucumber and onion slices; gently mix together.

Cover, and refrigerate for at least 2 hours before serving.

Makes: 5-6 servings
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Creamy Cucumber Salad

1 cup salad dressing or mayonnaise
1/4 cup sugar
1/4 cup 5% white vinegar
1/4 teaspoon salt
4 cups peeled, sliced cucumbers (*See note)

In a bowl, combine the salad dressing, sugar, vinegar, and salt.

Add the sliced cucumbers; stir to combine the ingredients.

Cover, and chill in the refrigerator for 2 hours or more.

Serves: 6

*Note: If desired, double the amount of cucumbers to make this salad, but layer the sliced cucumbers in a large bowl; sprinkling the layers with some salt. Let the cucumbers set on your countertop (uncovered) for 2-3 hours, then place the cucumbers in a colander to drain off the liquid. Do not rinse the cucumbers! Just add the cucumbers to the salad dressing or mayonnaise mixture, and chill them in the refrigerator for several hours before serving them. This should make (about) 10-12 servings.
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Creamy Cucumber Salad With Dill

4 medium cucumbers, peeled & sliced thin.
1 cup salad dressing
1/4 cup sugar
4 teaspoons 5% white vinegar
1/2 teaspoon dried, dill weed
1/2 teaspoon salt
1 tablespoon finely chopped onion

In a bowl mix together, the salad dressing, sugar, vinegar, dill, salt, and onion.

Add the sliced cucumbers.

Cover the bowl, and chill the cucumbers in the refrigerator for 2 hours or more before serving.

Serves: 6
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Marinated Cucumbers

3 cucumbers, peeled & thinly sliced
1 (4 oz.) jar chopped pimientos, drained well
2/3 cup vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1 (8 oz.) container sour cream

In a bowl mix together, the cucumbers and pimientos.

In another bowl, combine the vegetable oil, vinegar, and salt.

Pour the oil/vinegar mixture over the cucumbers and pimienyos, and refrigerate for 1 hour.

To serve, drain oil and vinegar from the cucumbers and pimientos, then add sour cream, and toss gently. Refrigerate 1 to 2 hours before serving. Upon serving, sprinkle salad with black pepper.

Yields: 4 - 5 servings

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