Carols Creamed Cucumbers Food

CREAMED CUCUMBERS

Steps:

• Peel Cucumbers and scoop out seeds with a spoon.
• Cut into bite size pieces and sprinkle with salt (no special amount).
• Let drain for about an hour then rinse cucumbers well with cold water.
• Cut onions into bite size pieces and add to cucumbers.
• Mix sour cream, miracle whip, salt sugar, vinegar, and dill weed or chives together and pour over cucumbers & onions.
• Stir thoroughly.
• Refrigerate for at least an hour.

CREAMY CUCUMBER SALAD

Steps:

• Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
• Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
• Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
• To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.

CUCUMBERS IN SOUR CREAM

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

CREAMED CUCUMBERS

Steps:

• Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients; pour over cucumber mixture and mix well. Refrigerate for several hours.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

CREAMED CUCUMBERS

Steps:

• Peel and thinly slice the cucumbers, then place in large bowl.
• Add salt and toss to cover all cucumber slices.
• Let stand for about 1 hour.
• Drain off all water in a colander.
• In a small bowl, add the yogurt, lemon juice, dill and pepper and stir until well mixed.
• Add the olive oil and stir vigorously until blended.
• Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently.
• Refrigerate for about 1 hour to allow the flavors to marry, then serve.

CREAMED CUCUMBERS

Steps:

• Combine cucumbers and onions, cover and let stand for 1 hour in the refrigerator.
• After 1 hour combine the remaining ingredients. Pour over the cucumber and onions, mix well.
• Refrigerate for several hours or overnight.

MOM'S CREAMY CUCUMBERS

Steps:

• Mix all ingredients except cucumbers until creamy.
• Add cucumbers. Refrigerate until well chilled.
• I dish mine out using a slotted spoon and then season with salt and pepper.

GERMAN CREAMED CUCUMBERS

Steps:

• Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them.
• Let stand in refrigerator for 2 or more hours.
• When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired. If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste.
• Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve.
• Makes about 10 servings.

GRANDMA'S CREAMED CUCUMBERS

Steps:

• Slice the cucumber thinly, into a med-size bowl.
• Add the Miracle Whip, and milk. Stir Well.
• Add the vinegar, salt, and pepper.
• Mix well.
• Let sit in the Fridge for about 30 minutes.

CREAMED CUCUMBERS

Steps:

• Peel the cucumbers if waxed.
• Cut them in half lengthwise and scoop out the seeds with a spoon.
• Cut them into 3/4 inch chunks.
• If the cucumbers are not super-firm, place the chunks in a colander and sprinkle them with 1 tablespoon of salt. Shake to distribute the salt and let them drain for about 20 minutes.
• Rinse and dry.
• If the cucumbers are already firm, proceed with the recipe. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes.
• Do not let the onion brown.
• Add the cucumbers and cook, stirring for about 5 minutes, until the cucumbers are just tender.
• Add pepper and, if you did not salt them earlier, salt. Turn heat to low, then stir in the cream or yogurt and a good handful of dill.
• Stir until well blended, then serve, garnished with more dill.