April 2024 – Cucumber

Cucumber Tomato Salad

Gloria Dougherty, Akron

• 1 large cucumber, peeled and sliced or diced
• 2 large tomatoes, in chunks
• 1 medium green pepper, diced
• 1 medium onion, diced
• 1 cup Italian dressing
• 2 teaspoons sugar

In a bowl, combine cucumber, tomatoes, green pepper and onion.

Combine salad dressing and sugar. Pour over vegetables.

Refrigerate at least 1 hour.

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Creamy Cucumber and Onion Salad

Stephanie Trowbridge, Stevens

• 4 large cucumbers
• 1 medium white or yellow onion
• 1 cup mayonnaise
• ¾ cup granulated sugar
• ¼ cup cider vinegar

Thinly slice cucumbers (peeled or unpeeled, as per your preference) and onion.

In a small bowl, combine mayo, sugar and cider vinegar. Pour mayo mixture over cucumber and onion slices and chill well before serving.

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Cucumber Salad

Elva Lackey

• 1 cucumber, washed
• 1 onion, skin removed
• 1 cup rice vinegar
• 2 tablespoons olive oil
• ¹/₃ cup sugar

Slice cucumber into 1/4” disks.

Combine liquids and sugar; whisk until sugar is dissolved.

Combine cucumber and onions. Add liquids.

Refrigerate for no less than one hour.

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Cucumber Soup

Mary Ann Dell, East Earl

• 3 large cucumbers
• 2 tablespoons butter
• 3 tablespoons flour
• 3 cups chicken broth
• ½ teaspoon salt, to taste
• ¹/₈ teaspoon pepper
• ½ cup cream
• 1 cup milk
• ¼ cup chopped onion
• 2 egg yolks, slightly beaten

Peel cucumber and cut in half lengthwise; remove seeds. Chop pulp and drain.

Melt butter in a 3-quart saucepan. Add cucumbers and cook 10 minutes. Stir in flour. Gradually add chicken broth and seasonings; set aside.

Combine milk and onion and cook 2 to 4 minutes. Combine mixture and blend in a blender.

Bring mixture to a boil. Gradually add 1 cup of mixture to cream, and then to egg yolks. Combine mixtures. Heat, but do not boil.

Serve warm or cold.

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Molded Cucumber Salad

Mary Ann Dell, East Earl

• 3 oz. package lime gelatin
• ¾ cup boiling water
• ¼ cup cold water
• 2 tablespoons lemon juice
• 1½ cups finely chopped peeled & seeded cucumber
• 1 cup sour cream
• ½ cup finely chopped celery
• 2 tablespoons minced green onion
• ½ teaspoon dried dill weed

Combine gelatin and boiling water, stirring until dissolved. Stir in cold water and lemon juice. Refrigerate, stirring occasionally, until uniformly thickened.

Fold in cucumbers, sour cream, celery, onion and dill. Spoon into a 4-cup mold.

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Cucumber Sandwich Spread

Mary Ann Dell, East Earl

• 1½ cups finely chopped cucumber
• ½ cup chopped celery
• 3 oz. package cream cheese
• ½ cup mayo or salad dressing
• 1 tablespoon minced onion
• ¼ teaspoon salt
• ¹/₈ teaspoon pepper
• 1 teaspoon chopped parsley

Partially peel and remove seeds from cucumber before chopping. Drain well by squeezing between two layers of a clean cloth.

Combine cucumber with remaining ingredients. Mix well.

Spread on buttered bread.

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Cucumber Tuna Boats

Pat Roth, Ephrata

• 3 medium sized cucumbers
• salt
• 7 oz. can tuna, drained & flaked
• ¾ cup shredded cheese (your choice – I like Swiss or Monterey Jack)
• ½ cup finely chopped celery
• 2 hard boiled eggs, chopped
• ¹/₃ cup mayonnaise or salad dressing
• 2 tablespoons sweet pickle relish
• 1 tablespoon minced onion
• 1 teaspoon lemon juice
• paprika

Wash the cucumbers thoroughly. Cut the cucumbers in half lengthwise, and scrape out the seeds. Cut a thin slice from the bottom of each half so the cucumbers lay flat. Lightly salt the cavities.

Combine tuna, cheese, celery, egg, mayonnaise, relish, onion and lemon juice; mix well. Fill the cucumber shells with the tuna mixture and sprinkle with paprika. Chill until ready to serve.

Makes 6 servings.

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Garden Salsa

Pat Roth, Ephrata

• 3 large tomatoes, chopped
• 1 cup chopped cucumber
• 1 medium sweet yellow or red pepper, chopped
• ¾ cup chopped zucchini
• 1 small red onion, chopped
• ½ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded & finely chopped (optional)
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• ¾ teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon ground cumin
• tortilla chips

In a large bowl combine all vegetables and spices. Toss to combine. Refrigerate, covered, until ready to serve.

Serve with tortilla chips.

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Cucumber Salad

Pat Roth, Ephrata

• 1 cup sour cream
• ¼ cup chopped onion
• 2 tablespoons lemon juice
• 2 tablespoons cider vinegar
• salt & pepper to taste
• 3 large cucumbers, peeled & thinly sliced

In a bowl, combine sour cream, onions, lemon juice, vinegar, salt and pepper. Add the cucumbers and mix well.

Chill for at least an hour before serving.

Makes 6 to 8 servings.