Cucumber Soup
6 med. sized cucumbers, peeled
6 c. Campbell's chicken broth
2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. Salt
4 c. sour cream
1 tomato, chopped
Scallions, sliced
Parsley, chopped

Blend cucumbers, broth and garlic in a blender or food processor.
Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with
tomatoes, scallions and parsley. This recipe can be made up to 2 days
in advance and chilled.

Vegetable Sandwiches
4 tomatoes, chopped fine
2 med. Cucumbers
1 green pepper
2 sm. Onions
2 sm. Carrots
Salt to taste
1 envelope plain gelatin
1 c. mayonnaise

Grind vegetables. Drain well, saving 3 tablespoons juice. Soak gelatin in
juice and dissolve over hot water. Add to vegetables; fold in mayonnaise.
Refrigerate overnight.

Cucumber Cream Cheese Sandwich Spread
2 (3 oz.) pkgs. cream cheese, softened
2 med. cucumbers, peeled, grated
1 sm. onion, grated
2 tbsp. Mayonnaise
Salt and pepper to taste

Add cucumbers and onion to cream cheese with just enough
juice to make good spreading consistency. Stir in mayonnaise, add
salt and pepper.

Salmon Salad
2 c. shell macaroni
1 lg. can salmon, drained
1-1/2 med. Tomatoes
1-1/2 cucumbers, peeled
4 sweet pickles, diced
Mayonnaise or salad dressing

Cook macaroni according to directions on box. Drain salmon and remove
dark skin and bone. Cut up tomatoes and cucumbers. Crumble salmon in
bowl; mix in tomatoes, macaroni, cucumbers and pickles. Use as much
mayonnaise as needed to hold all together.

Oriental Salad
2 lg. Cucumbers
2 green or red bell peppers
10 radishes
3 celery stalks
2/3 c. vegetable oil
4 tbsp. cider vinegar
2 tsp. Sugar
1 tsp. Salt
1/4 tsp. Pepper
2 tbsp. soy sauce
2 tsp. toasted sesame seeds

Peel and slice cucumber into thin rounds clean and quarter peppers,
slicing lengthwise into thin slices. Slice radishes and celery into thin
slices. In a small bowl mix remaining ingredients (except sesame seeds).
Pour over vegetables and mix well. Cover and chill. mix again before
serving and sprinkle with toasted sesame seeds.

Italian Salad
1 sm. bunch broccoli (use tips)
1 c. cauliflower, chopped
1/2 c. celery, chopped
1/2 c. radishes, sliced
1 c. cucumbers, sliced
1 c. carrots, chopped
1 sm. can water chestnuts, drained
1 sm. can black olives, sliced and drained
2 c. cherry tomatoes, halved
1/2 c. green peppers, chopped
1 sm. bottle Viva Italian salad dressing
1/2 c. mushrooms, chopped

Mix salad well and let marinate in refrigerator at least 4 hours before serving.

Summer Cucumber Rice
3 lg. Cucumbers
2 med. Tomatoes
1 med. bell pepper (green)
1 bunch green onion
1/2 c. soy sauce (lite or regular)
6 c. cooked rice

Cut cucumbers into small bite-size pieces, then add diced tomatoes,
green bell pepper and green onions. Add soy sauce and let set for
20-30 minutes, stirring frequently. Serve over cooked rice. I serve
this with teriyaki chicken in the summer for a cool side dish.

Summer Rice Salad With Peas & Cucumbers
3 c. white rice, cooked
3/4 c. cucumbers, peeled & chopped
3 scallions, chopped
1/2 c. frozen peas, blanched
1/4 c. parsley, chopped

DRESSING
3/4 c. oil
1/4 c. white wine vinegar
1 tsp. dry mustard
1 tsp. parsley, minced
1 tsp. Chervil
1 clove garlic, minced
1 tbsp. onion, minced
1 tsp. Sugar
Salt
Pepper

Cook rice according to package, cool. Toss with cucumbers,
scallions, peas and parsley. Mix all ingredients for dressing
and whisk well. Pour dressing over rice. Adjust seasonings.
Chill. Serves 6.

Cucumber Casserole
1 med. onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
4-5 carrots, grated (1 c.)
4-5 lg. tomatoes with juice, chopped (4 c.)
1 (14 1/2 oz.) can Italian style seasoned tomatoes
3 bay leaves
1 tsp. lite salt
1/2 tsp. Pepper
3/4 c. bread crumbs
3/4 c. wheat germ
4 lg. Cucumbers
1 tbsp. diet margarine
3 oz. low fat cheese, grated

Chop onion, garlic, green pepper, carrots and tomatoes.
Add canned tomatoes, bay leaves, salt and pepper. Simmer
mixture for 20 minutes; remove bay leaves. Mix bread crumbs
and wheat germ; spread on bottom of greased 9"x12" casserole
dish. Peel and slice 1/8" thick cucumbers. Lightly salt cucumber
slices. Layer cucumber slices and tomato mixture, making 2
layers and ending with tomato sauce.

Hot Crossed Tuna Casserole
2 cans tuna, drained
1 (10 oz.) frozen peas, thawed
1 c. shredded sharp cheddar cheese
1 c. celery slices
1/2 c. bread crumbs
1/4 c. chopped onion
1/4 tsp. Salt
1/8 tsp. Pepper
1 c. Miracle Whip salad dressing
1 (8 oz.) can crescent rolls

Combine tuna, peas, cheese, celery, crumbs, onion, and seasonings
with salad dressing. Mix well. Spoon into 10 x 6 inch baking dish.
Separate the crescent rolls into 2 rectangles, press seams to seal.
Cut dough into 4 long and 8 short strips. Place strips over casserole
in lattice design. Brush lightly with salad dressing. Sprinkle with
sesame seeds. Bake 35 to 40 minutes or until golden brown.
Serve with Cool Cucumber Sauce.

Cool Cucumber Sauce
1/2 c. Miracle Whip
1/2 c. dairy sour cream
1/2 c. chopped cucumbers
1 tbsp. Chives
1 tsp. chopped parsley
1/4 tsp. Salt
1/4 tsp. dill weed

Combine and mix well; chill. Serves 6 to 8

Refrigerator Pickles
7 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. white vinegar
1 tbsp. celery salt
1/2 c. chopped green pepper (optional)
1/4 c. canning salt

Mix cucumbers and onions. Put in bowl and sprinkle 1/4 cup canning
salt over all of it. Let stand overnight. Drain liquid off next day. Put
cucumbers and onions in a large bowl and cover with sugar, white
vinegar and celery salt (do not heat) mixed together. Mix and let
stand overnight in refrigerator. Next day take out of refrigerator
and mix well. Put in jars and cover. Will keep 3 or 4 months in
refrigerator. Green peppers may be added.

BAKED SALMON FILLETS
2 salmon fillets
Salt and pepper to taste
1/4 c. butter
1/4 c. lemon juice

SAUCE
3 cucumbers
1 c. sour cream
1 c. mayonnaise
1 tbsp. fresh chopped dill
Salt

Cut pieces of heavy foil about same size as fillets and place
skin side of fish on foil. Place in oven about 15 to 20 minutes.
Mix together melted butter and lemon juice. Baste fish several
times with mixture. Lift each piece to serving platter when
fish is done. Serve with cucumber sauce. Peel cucumbers,
split in quarters, discard seeds and chop finely. Sprinkle
with salt and chill for 2 hours. Mix with sour cream,
mayonnaise and dill. Yield: about 3 cups. Serve with
salmon.

Frozen Sliced Sweet Pickles
12-13 cucumbers, sliced
5-6 onions, sliced
1/2 c. pickling salt plus 2 tbsp.
8 c. sugar
3 3/4 c. cider vinegar

Cover sliced cucumbers and onions with cold water. Add 1/2 cup pickling salt. Rest for 2 hours and drain well. Put 8 cups of sugar in a pan, add 3 3/4 cups of cider vinegar. Heat until sugar is dissolved and cool. Pack cucumbers in jars. Pour cucumbers in jars. Pour sugar mixture in jars and place in freezer. Do not fill full.

Cucumber Salad
2 lg. Cucumbers
2 tomatoes
1 sm. Onion
1 (8 oz.) sour cream
Salt to taste

Peel cucumbers and cut tomatoes, onions and cucumbers into small cubes. Lightly beat sour cream with fork. Mix everything and chill for an hour. Decorate with parsley leaves. Serve cold. Can also be done with only cucumbers. Serves 5.

Crisp Lime Pickles
7 lbs. med. size cucumbers, 1/4" thick

Slice and weigh. Cover with the following solution:
2 c. hydrated lime
2 gallons water

Soak cucumbers in lime solution for 24 hours. Rinse thoroughly and cover with fresh cold water. Soak for 3 hours longer. Drain well on a large cloth. Then mix the following mixture:
1 tbsp. Salt
1 tsp. whole cloves
4 1/2 lbs. white sugar
2 qts. vinegar
1 tsp. celery seed
1 tsp. mixed pickling spices

Soak cucumbers in vinegar solution overnight, be sure the solution covers the cucumbers, then place container on heat and boil cucumbers gently for 40 minutes. Pack in clean sterilized pint jars and seal. Be sure and use new lids.

Cucumber Sandwiches
8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread
Sliced cucumbers

Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated.

Frozen Sweet Pickles
7 c. sliced cucumbers
1 c. onion, chopped
1 c. chopped mangos

If you don't have mangos you may substitute green and red pepper to equal 1 cup. 1 c. vinegar 1 tbsp. salt 1 tsp. celery seed Mix all together. Pour over vegetables. Put in a tight container and refrigerate for 3 days, stirring daily. Place in freezer containers and freeze. DO NOT COOK.

Crock-Style Kosher Dill Pickles
4 qt. Water
1 c. cider vinegar
1/2 c. canning salt
Cucumbers, 2-3 inches
Fresh dill, cut (1-2 bunches)
Garlic, chopped (1-2 whole garlics)
Grape leaves, washed

Place a bed of grape leaves on bottom of crock. Alternate layers of cucumbers, dill and garlic to fill crock. Bring water, vinegar, and salt to a boil. Cool and pour over cucumbers. Place more grape leaves on top. Weight down and let set in cool place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.

Dijon Marinated Veggie Salad
1/2 c. red wine vinegar & oil dressing
1 tbsp. Dijon mustard
1 c. broccoli flowerettes
1 c. sliced Kirby cucumbers, cut in half (pickle cucumbers)
1 yellow bell pepper, cut into strips
1 c. halved cherry tomatoes
3/4 c. diagonally sliced carrots
2 tbsp. chopped parsley

Mix dressing and mustard. Combine, cut up vegetables. Pour mixture over and sprinkle with chopped parsley. Cover and refrigerate 2 hours to marinated. Mix again before serving. Colorful and tasty! Approximately 8 servings.

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