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Cool Cucumber Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups cucumbers -- thinly sliced 1/2 teaspoon salt 1 teaspoon fresh ginger -- finely chopped -----rice vinegar dressing----3/4 cup sweet cooking rice wine 1 cup japanese rice vinegar 1 teaspoon salt Combine dressing ingredients and bring to a boil. Set aside and cool thoroughly. Partly peel cucumber, leaving strips of green. Slice very thin. Add salt to cucumbers and let stand for about 15 minutes. Press excess ' liquid from cucumbers, add the ginger and the dressing, and chill thoroughly before serving.

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Cucumber And Avocado Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 english seedless cucumber salt chili pepper 1 tablespoon fresh lime juice 1 teaspoon minced onion 1 slices -- sweet red pepper lettuce 1 ripe avocado -- sliced Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley. 6 servings.

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Cucumber And Potato Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cucumber -- medium 1 teaspoon salt 1/4 teaspoon pepper -- white 1/2 cup milk 1 teaspoon dillweed -- dried or 4 potatoes;med -- peel and dice 2 cups water -- cold 1 cup cream -- heavy 1 green onion -- grated 1 tablespoon fresh dill -- chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.

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Cucumber Cinnamon Rings Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------2 gallons 2 cups 8 1/2 quarts 1 cup 1 teaspoon 1 small 2 cups 9 ounces 2 cups 8 sticks

Ingredient -- Preparation Method -------------------------------cucumber rings -- peeled and seeded lime water white vinegar alma red food coloring -- bottled white vinegar red hot candy water cinnamon

1. peel and seed cucumbers and slice. In a large pot place cucumbers, lime, and 8 1/2 quarts water. Let stand for 24 hours. 2. Drain and wash cucumbers in clear water. cold water and drain. Soak for three hour in ice

3. Simmer cucumber for two hours in 1 cu vinegar, alma and red food color and enough water to cover cucumbers. 4. Drain off and make a syrup of vinegar, sugar, red hot candies 2 cups water and cinnamon sticks. 5. 5. 6. 7. 8. Put cucumbers in syrup and bring to a boil. Put cucumber in syrup and bring to boil. Let stand over night.

Let stand over night.

Next morning set back on stove and bring to a boil again. The following morning set back on stove and bring back to a boil. Pat down in jars and seal.

9. When you put cucumbers in the syrup level down, sot the cucumber will be covered good. They are very, very good, serve with any meal. From Beech Island, SC

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Cucumber In Sour Cream Salad

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 med cucumber thin sl 3 cups 1/2 cup sour cream 2 drops tabasco 1 teaspoon dill seed or fresh chop dill 1 teaspoon salt 1 tablespoon white vinegar 2 tablespoons chopped chives 1 dash pepper Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on paper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill.

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Cucumber Kimchi (Oi Sobagi Kimchi) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 kirby cucumbers 5 green onions -- finely chopped 1 head garlic -- finely chopped 2 tablespoons fresh ginger root -- finely ch 2 tablespoons salt 2 teaspoons sugar 1 teaspoon cayenne pepper 1. cut cucumber quarters, the long way. Rub with salt (extra to the 2 tbsp above) and let stand for an hour. 2. Mix the onion, garlic, ginger, red pepper, salt and sugar. 3. Rinse the cucumbers lightly. Pack them into a jar and cover with the mixture from #2. Add water to fill the jar. 4. Let sit in refrigerator for AT LEAST 3 days. The longer they sit, the better- I've had mine for 2-3 weeks and they get more flavorful with time.

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Cucumber Pea Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 short chunky cucumbers 1 cup cucumber pulp salt, pepper -- and paprika 1 cup cooked peas 1 cup minced cooked chicken 2 tomatoes Mayonnaise dressing Pare cucumbers. Cut slice from each end. Cut cucumbers in halves crosswise. Scoop out the centers, making thin-shelled cups. Chill thoroughly. Combine cucumber pulp, peas, and chicken. Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. Fill cucumber cups with the mixture. Stand each cup on a slice of tomato which rests on a bed of lettuce. Serve with mayonnaise. Garnish with paprika. 6 servings.

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Cucumber Relish Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cucumbers -- medium 1 1/2 tablespoons cider vinegar 1/8 teaspoon pepper

1 1 1/2 1/2 1/2

tablespoon tablespoons teaspoon cup

parsley; fresh -- minced sugar salt sour cream

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

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Cucumber Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package lime gelatin (3 oz.) 1 cup cucumber -- scrubbed & grated 1 cup sour cream 1 cup mayonnaise 1 cup hot water 1/2 cup onion -- grated 1 cup cottage cheese Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.

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Cucumber Sandwiches

Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cucumbers; peeled -- sliced 1 teaspoon white wine vinegar salt unsalted butter -- room temp. 24 slices whole wheat bread -- crusts 2 tablespoons green onion -- minced freshly ground white pepper 1 cucumber; unpeeled -- sliced Fresh dill sprigs Arrange cucumber slices on plate. Sprinkle vinegar and salt over. Let mixture stand for 30 minutes. Drain cucumbers and pat dry. Light butter one side of each bread slice. Overlap cucumbers in 2 layers atop 12 bread slices. Sprinkle green onion over. season with pepper. Top each with slice of buttered bread, buttered side down. Cut sandwiches into rounds using 1 1/2 inch round cookie cutter

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Cucumbers Melted With Cream Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 european cucumbers -- (about 1 3/4 lb), un 3 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/3 cup heavy cream Halve the cucumbers lengthwise using a large knife. Scrape out the seeds with a spoon and discard. Cut each half crossways into 1/4 inch slices and set aside. In a large skillet, melt the butter over moderate heat. Add the cucumbers, salt and pepper, cover and cook, stirring occasionally, until the cukes are tender, about 10 minutes. Stir in the cream and cook until slightly reduced and thickened, about 2 minutes.

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Cucumbers With Dill Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup red or white wine vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried dill weed 1/4 teaspoon pepper 2 tablespoons vegetable oil 2 cups cucumber slices 1 cup thinly sliced red onion -- separated into rings 2 medium ripe tomatoes -- cut Combine dressing ingredients in large bowl. Add cucumber, onion and tomatoes; toss to coat. Let stand about 15 minutes before serving.

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Garlic Lover's Creamy Cucumber Dressing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cucumber, pared -- seeded 1 cup mayonnaise (light- low fat) 1 garlic clove -- minced 2 tablespoons parsley -- minced 1 tablespoon chives or scallions -- minced

1

cup

yogurt -- plain non-fat

Stir together cucumber, mayonnaise, garlic, parsley, chives and pepper. Fold in yogurt. Chill. Makes approximately 2 3/4 cups.

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Kyuri No Sunome (Japanese Cucumber Salad) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 cucumbers (medium) -- seeded 2 teaspoons salt 1/2 cup lemon juice 1/2 cup sugar 1/4 teaspoon msg (optional) 1 tablespoon white wine vinegar 2 teaspoons sesame seeds -- toasted Peel cucumbers lengthwise, leaving thin green stripes. Slice very thinly into a large glass or stainless steel bowl. Add salt and mix with hand until cucumber slices are quite limp. Set aside for 45 minutes. Meanwhile, mix lemon juice, sugar, MSG and white wine vinegar. Transfer cucumbers to a strainer and squeeze as much liquid as possible out of the cucumbers. Discard salt water. Add cucumbers to the lemon juice mixture. Ground the toasted sesame seeds and stir into the salad.

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Marcee's Hot Cucumbers Phreelee

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cucumbers 5 chopped green onions 4 large clov garlic sesame oil 1/4 cup soy sauce 1/4 cup white vinegar 1 teaspoon korean chile powder -- (mexican won't do, g from asian food shop) Slice ends off the cucumbers and rub against the ends to get the bitterness out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th inch slices. Add finely chopped garlic and green onions. Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1 tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more for taste. Marinate, chill and serve. Recipe can be doubled easily.

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Neighbor's Cucumber-Dill Dip Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cucumber -- md 2 teaspoons dried dill -- crushed 3/4 cup sour cream 2 tablespoons fresh dill; chopped -- or 1/4 teaspoon white pepper 1 1/2 cups mayonnaise 1/4 cup green bell pepper -- diced Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers

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Oriental Flavored Cucumber Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 english cucumber 1 tablespoon soy sauce 1/2 teaspoon oriental sesame oil 1/2 teaspoon sugar 1 small clove garlic -- minced 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon hot chinese chili paste Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature.

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Pickling Cucumbers Frozen Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound cucumbers -- sliced thin 2 cups onions -- sliced 1 tablespoon salt 3 tablespoons water

1 1/2

cup cup

sugar vinegar -- cider

Combine cucumbers, onions, salt and water in glass bowl. Let stand at room temperature 2 hours. Add sugar and vinegar, stirring until sugar is dissolved. Pack mixture lightly into two 1-pint freezer containers or jars, leaving 1-inch space at top. Cover tightly and freeze overnight or up to 6 weeks. Thaw at room temperature 4 hours. Refrigerate any leftovers up to 1 week. Makes 4 cups.

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Refreshing Cucumber Dip Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces cream cheese -- softened 1/2 cup sour cream 1 tablespoon milk 1 teaspoon onion -- grated 1/4 teaspoon worcestershire sauce 1/3 cup cucumber -- finely chopped Combine all ingredients except cucumbers, mixing until well blended. Stir in cucumbers. Chill several hours or overnight.

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Scandinavian Cucumbers Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup diary sour cream 2 tablespoons parsley -- snipped 2 tablespoons tarragon vinegar 1 tablespoon sugar 1 tablespoon chives -- snipped 3 small unpeeled cucumbers -- thinly (3 cups) Stir together sour cream, parsley, vinegar, sugar, and chives. Gently fold in cucumbers. Cover and chill.

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Seared Scallops With Cucumber-Pepper Relish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound scallops pepper -- white salt 2 tablespoons olive oil -----relish----1 lemon grass stalk 1/4 cup sugar 2 cucumber -- med 1 serrano, red -- deveined/mince 2 teaspoons basil, fresh -- minced 1/3 cup lime juice pepper -- white 1/2 cup rice vinegar 1/2 teaspoon red pepper flakes 1 banana pepper -- devein/minced 2 teaspoons cilantro -- minced 2 teaspoons mint, fresh -- minced salt Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers lengthwise, then seed and slice thin crosswise. Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup water to boil in a saucepan;

simmer until reduced to 1/2 cup. Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients. Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat one tablespoon oil in a wok or non-stick skillet. Working in batches to avoid overcrowding, and adding remaining oil as needed, saute scallops, turning once, until seared.

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Sliced Cucumbers In Yogurt Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------cucumbers 1/2 teaspoon salt 1/4 cup low-fat plain yogurt 1/2 teaspoon sugar 1/2 teaspoon lemon juice 1/8 teaspoon celery seeds 1/8 teaspoon ground cumin 1/8 teaspoon pepper Pare and thinly slice cucumbers. Place in small bowl. Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt, sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix well. Transfer cucumbers to colander; rinse with cold water. Squeeze with hands to extract as much liquid as possible. Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving. Makes 4 servings. PER SERVING: calories- 27, protein - 1 g., fat - 0, carbohydrates - 5 g., cholesterol 1 mg., sodium - 290 mg

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Sweet And Tangy Cucumber Pickles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds very firm cucumbers 1 teaspoon coarse kosher salt 2 1/2 teaspoons corn -- or peanut oil 1/8 teaspoon dried red chili flakes 1 teaspoon fresh garlic -- (opt.) 1 tablespoon soy sauce -- thin (regular) 2 tablespoons sugar -- or 3 Peel the cucumbers if waxed; otherwise leave the skin on. Trim off the ends. Split the cucumbers lengthwise. If they have seeds; scrape them out with a spoon, as well as any watery pulp. Cut the halves crosswise into 2 1/2" segments, then lengthwise into 1/4" spears. Toss the spears with the salt & let them stand at room temperature 6 hours or overnight in a glass or stainless bowl. Drain, then press the excess water from the cucumbers by squeezing a handful at a time between your palms. Heat a wok or heavy skillet until hot enough to evaporate a drop of water on contact. Add the oil & swirl to coat the pan, then lower the heat to medium low & add a chili flake or two. When the pepper begins to sizzle, add the remaining pepper (and the garlic), and adjust the heat so that it sizzles gently without scorching. If the chili burns, wipe the pan clean and begin anew. When the mixture is aromatic, in 3 - 6 seconds, add the cucumbers & toss briskly to glaze, adjusting the heat to maintain a lively sizzle. When the cukes are evenly glossed, in about 30 seconds, add the soy, sugar & vinegar, then stir until the sugar is dissolved and the liquids are steaming. Taste for desired sweetness and adjust, if necessary. The sauce should sparkle with a zesty hotness, though expect it to grow spicier as it sits. Raise the heat for about 15 seconds to bring the liquids to a boil, then scrape the mixture immediately into a glass or stainless bowl. Press the cucumbers gently under the liquid, then let sit at room temperature until cool, stirring occasionally. For best flavor, chill several hours or overnight before serving

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Tomato-Cucumber Salad Recipe By :

Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tomato -- cut into about 18 1 piece (cut in half -- then half in thirds sideways and lengthwise) 1 cucumber -- peeled and thinly sliced 1/3 large onion -- thinly sliced 3 tablespoons vinegar 3 tablespoons sugar 3 tablespoons water salt and pepper Contributed to the echo by: Ellen Cleary The weather here is feeling like spring and inspired me to make this salad. I know it's simple, but I LOVE simple food and there seem to be lots of beginning cooks on the echo now. TOMATO-CUCUMBER SALAD Combine ingredients and marinate at least 1 hour.

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Tzatziki Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups plain yogurt 2 large cucumbers salt to taste 2 large cloves garlic, minced 1 1/2 tablespoons white wine vinegar 1 tablespoon olive oil fresh ground pepper(2 taste) Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in half lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cucumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible

and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yogurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles.

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Vidalia Onion And Cucumber Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 small vidalia onion -- cut into semi-circles 1 medium cucumber -- peeled/sliced 1/4" 1 ounce blue cheese -- crumbled 1 tablespoon minced fresh chervil 4 teaspoons extra-virgin olive oil salt fresh ground white pepper Spread out onion on serving salad platter and top with cucumber slices. Sprinkle with cheese, followed by chervil. Stir together oil, vinegar and salt and pepper to taste in cup. Pour over salad. Makes 2 servings.

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Wilted Cucumber Salad Recipe By : Serving Size : 2 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------4 1 6 2 2 1 1/2

-----------large tablespoon tablespoons teaspoons tablespoons tablespoon teaspoon

-------------------------------cukes peeled and very thin sliced fresh dill or 1 tsp. dried dill weed canola oil dijon mustard white wine vinegar salt for the wilting process (to be rinsed off) sugar substitute or the real thing salt and freshly ground black pepper

Put cuke slices in a colander with the tablespoon of salt and let them wilt for bout an hour. Rinse salt off and press out the excess water. Combine cukes with all else and chill. Toss again before serving. This is a very light and refreshing salad which makes a nice accompaniment- to any entree at any season of the year. I like to keep it around for munchies and side dishes for dinner or lunch. Makes 4-6 Servings.

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