[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Cucumbers and Cream[/title][fusion_text]Week of August 18th to August 22nd, 2008
CUCUMBERS AND CREAM (Thanks to a call from a Party Listener)
2 Medium Cucumbers, peeled and cut in half lengthwise, scoop out the seeds
and then sliced. Put in a bowl and set aside.
Mix together in a bowl: 1/2 cup Sour Cream 2 Tsp. Sugar
2 Tsp. Vinegar Salt and Pepper to taste
2 Tbs. Snipped Chives
Pour over cucumbers and stir to coat cucumber slices. Refrigerate 15 minutes before serving.
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