"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamy Dill Cucumbers, by Debbie Bundt, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large cucumbers, peeled and thinly sliced 1 medium onion, chopped 1 tbsp vinegar 2 tsp salt 1/4 c real mayonnaise 1/4 c sour cream 1 tsp sugar 1/2 tsp dill weed dash of pepper
Combine cucumbers, onion, vinegar and salt in a medium bowl. Cover and let stand for 2-3 hours; drain. Stir remaining ingredients together and add to cucumber mixture; stir gently to coat. Cover and chill.
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