What To Do With Those Cukes?

Hubster and I received a copy of "The Farm Journal's Best-Ever Recipes" cookbook from his elder sister many years ago.  The publication date?  A young 1977 and it's absolutely loaded with (seriously) Best-Ever Recipes!  Looks well-loved, doesn't it?

One of our all-time favorites is one that helps us use up all those delicious summer cucumbers.  Of course, me, being me, has to tweak it just a wee-bit and make it all my own.  With my own modifications comes a my own recipe name:

Creamy Cucumbers

1 cup sour cream (such as Daisy brand)
2 Tbsp lemon juice
1 tsp salt
1 tsp ground black pepper
3/4 tsp ground lemon peel
3/4 tsp ground orange peel
1/4 cup finely minced white or red onion
3-4 medium cucumbers, thinly sliced

Blend together sour cream, lemon juice, salt, black pepper, orange and lemon peel, minced onion. 

Slice cucumbers and add to 'sauce' mixture. 

Mix well.  Let sit at room temperature 30 minutes (while you prepare the rest of your meal) or refrigerate at least two hours before serving.  Keeps well in the refrigerator for up to a week!

How simple is that?  Bet you're gonna try it, aren't you?

Oh, in case you're wondering about the 'ground' lemon and orange peel.  I have a dedicated spice grinder where I have the two peels and black peppercorns combined and I just grind away as needed.  If this is not feasible for you, you can 'grind' the dried peel by putting it in a baggy and running a rolling pin over it several times OR grinding it by hand using a mortar and pestle.  However it works for you - it's totally worth it!

Have a flavorful kind of day ~

Robin Z