"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Cucumber Dip (Large Recipe), by Jacqy Lewis Soderberg, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jacqy Lewis Soderberg Added: Sunday, February 1, 2009
2 large cucumbers 2 pints of sour cream 1 tsp. minced garlic 1 1/2 tsp. Lawry salt 1/8 tsp. white pepper 1/4 c. snipped parsley 1/4 c. snipped chives 1/4 c. snipped dill weed, basil or thyme (your choice)
Peel and seed the cucumbers. Shred and drain well in a strainer. Stir into the sour cream and add the seasonings and herbs. Refrigerate covered for several hours to meld the flavors.
Serve with assorted vegetables (asparagus, broccoli, carrots, cauliflower, cherry tomatoes, peppers, celery, mushrooms, peapods) Some vegetables may be blanched for 2 minutes and then plunged into cold water. Drain and pat dry.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.