“A Piece of Cake”
By Pat O’Keefe
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This is a delightful cool crunchy salad that came to me one day when I had an excess of cucumbers and fresh dill. I like to use English cucumbers which are long and thin and have less seeds and lower water content. If these are not available, remove some of the skin, cut in half and remove all of the seeds form regular cucumbers. Fresh dill is a must. Dill freezes well, just chop and place in a plastic bag for future use. The longer you keep this dish before serving you will find that it takes on additional moisture but the flavor will not diminish and will actually improve.
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Cucumber and Dill Salad
2-English cucumbers
3/4-cup sour cream
2-Tablespoons sugar
2-Tablespoons white or apple cider vinegar
2-Tablespoons fresh chopped dill
1/2-teaspoon salt, pepper to taste
1/2-thinly sliced red onion (optional)
Slice cucumbers as thinly as possible, set aside in a strainer to drain any excess liquid. In a medium bowl mix all the rest of the ingredients. Add cucumbers, mix gently and refrigerate at least an hour before serving. Serves 6 This recipe can be doubled or tripled.
I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!
