Mrs Lees Nice Cucumbers Recipes

MY GRANDMA'S COOL CUCUMBER SALAD

Steps:

• Peel cucumbers, but leave a little on for color and slice by hand as thin as possible. Dry slices with paper towels.
• Place dried cucumber slices in a large bowl with onion slices. Generously season with salt and pepper. Toss well and let sit 10 minuets, drain any excess liquids.
• Toss cucumbers and onions in with enough sour cream to coat. Refrigerate until well chilled. Stir, and season with salt and pepper to taste if needed.

DILL PICKLE RELISH

Steps:

• Combine cucumber, peppers, onion and celery with salt and water. Let sit 3 hours. Drain and rinse thoroughly with cold water and drain well again.
• Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add drained, chopped vegetables, and return to boil. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
• Ladle into hot pint jars, leaving 1/2 inch headspace. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
• Store in cool dry place.

CUCUMBERS WITH DRESSING

Steps:

• Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.

LEE HONG'S CUCUMBERS

Steps:

• Slice cucumbers as thin as you can.
• Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don't over salt them.
• Let stand 2 hours.
• Rinse with cold water until no salt remains. Make sure you rinse salt out of cukes extremely well or the salty taste will stay.
• Drain well and pat dry.
• Thinly slice red onions and break apart rings.
• In a separate bowl, mix sugar and oil, then add vinegar and water.
• Add more sugar or vinegar if not sweet or sour enough.
• It should have a nice tangy taste.
• Add onions and cucumber to vinegar dressing.
• Mix well.
• Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
• Serve with steak, chicken, at a BBQ or with a deli style sandwich!
• This doubles and even triples well! This makes alot of dressing for the cukes, but I like it that way so the cukes are totally immersed and absorb the flavor.
• Edited to add: you can also add fresh dill weed to the vinegar dressing if you wish.
• Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much and I have successfully used it in place of sugar. It depends on your tastebuds.

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

MRS. JOHN F. KENNEDY'S SALMON MOUSSE WITH CUCUMBERS

Steps:

• Drain salmon and measure liquid. Add water to make 1-1/2 cups. Sprinkle gelatin over 1/2 cup of the liquid. Stir over low heat until gelatin is dissolved. Remove from heat, stir in rest of liquid and onion juice. Chill to consistency of unbeaten egg white. Flake fish and combine with celery and green pepper. Fold into chilled gelatin with whipped cream. Turn into a 1-quart mold. Chill until firm. Unmold onto a serving plate. Garnish with cucumber. Serve with mayonnaise tinted pale green with food coloring.

MRS. LEE'S NICE CUCUMBERS

Steps:

• 1. Peel and thinly slice cucumbers. Set aside. In a bowl dissolve the sugar in the vinegar. Add the cucumbers and 1-3 THIN slices of scotch bonnet pepper. Refrigerate. Other peppers can be used if you can't find scotch bonnet. I keep the remainder of the pepper in a baggie in the freezer for future use.