Other recipes in this category
  • Sour Cream Cukes
    1/2 tsp. salt
    2 tbsp. cider vinegar
    2 tbsp. dill weed
    1 tsp. sugar
    1 c. sour cream (may be 1/2
    mayonnaise 1/2 sour cream)
    2 cucumbers thinly sliced
    Mix all together and let set 1 to 2 hours. May also add thinly sliced white onions with cucumbers.
  • Zucchini Bisque
    5 c. zucchini sliced 1/2 inch pieces
    1/4 c. butter or margarine
    1 onion chopped
    3 1/2 c. chicken stock
    1/2 c. light cream
    Salt to taste
    1/8 tsp. white pepper
    1/8 tsp. black pepper
    1/8 tsp. nutmeg
    Saute zucchini and onion until limp not brown. Add broth cover and simmer about 15 minutes. Whirl in blender. Add cream and seasonings.
  • Golden Cabbage Toss
    3 c. shredded cabbage
    1 (8 oz.) can Dole pineapple rings
    drained and halved
    1 c. shredded carrot
    1/4 c. raisins
    1/4 c. unsalted sunflower nuts
    1/3 c. orange low-fat yogurt
    In a bowl combine cabbage pineapple carrot raisins and sunflower nuts. Spoon yogurt over cabbage mixture and toss to coat. Makes 6 servings.
  • Cucumber Vinaigrette
    1 lg. cucumber
    1/4 c. parsley finely chopped
    1 tbsp. sugar
    1 tsp. salt
    1/4 tsp. pepper
    2 tbsp. vinegar
    1 tbsp. water
    Pare cucumber cut crosswise into thin slices. (You should have about 2 cups.) Place in small bowl. Sprinkle parsley sugar salt pepper vinegar and water over slices. Toss to mix chill about 30 minutes. Stir lightly before serving. Serves 4.
  • Crackly Corn
    1 c. sugar
    1/4 c. butter
    1/2 c. dark corn syrup
    1/2 tsp. vanilla
    1/2 tsp. salt
    Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200 degrees for 1 hour.