Ila was the subject of my July 2008 food
column (Abilene’s Reflector-Chronicle). She is a gardener “extraordinar,” a
frequent vendor at the local Farmers Market, and her canned produce
consistently racks up ribbons and prizes at county and state fairs. In her aritcle, I noted, “Ila
enjoys visiting with the people that frequent the Farmers Market and
occasionally acquires recipes from those purchasing her produce. This recipe
came from Johanna Turrentine. Ila fills
a 1 1/2-quart bowl with sliced cucumbers and pours the dressing over
them.
‘I keep a bowl of these in the refrigerator all summer long,’ she stated.”
Creamed Cucumbers
4 medium
cucumbers, sliced (I sliced them into ¼” discs)
1 cup mayonnaise
– Ila mentioned regular, reduced-fat or fat free mayo works
1/3 cup
granulated sugar
¼ teaspoon salt
¼ cup white
vinegar
½ cup chopped
onion
1.
Slice
cucumbers into a bowl.
This is certainly not required but I like "score" the cucumbers by running a fork down the sides (above). Then once the cukes are sliced, their edges have a ruffled appearance. |
2.
Mix
remaining ingredients and pour over the cucumbers.
Look -- I even have Ila's recipe on my iPad! |
4.
Drain at least part of the liquid (if needed) before serving.
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