From cnvaness@worldnet.att.net Wed Aug 9 16:48:13 2000 Date: 3 Aug 2000 20:28:34 -0600 From: Nancy Van Ess Newsgroups: rec.food.recipes Subject: Using Cucumbers (6) Collection Followup-To: rec.food.cooking Balkan Cold Cucumber Salad Chinese Cucumber Salad Cucumbers Stuffed with Feta Minted Cucumber Salad Thai Cucumber Salad Ukrainian Summer Cucumber and Lemon Borscht * Exported from MasterCook * Balkan Cold Cucumber Salad Recipe By : Serving Size : 4 Preparation Time :0:55 Categories : Vegetables Low Calorie Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups thinly sliced cucumbers -- peeled and seeded 2 teaspoons sea salt 3 hard-boiled eggs 1 teaspoon Dijon mustard 1/2 cup plain nonfat yogurt 1 teaspoon honey 1 tablespoon apple cider vinegar 1 bunch spinach fresh dill sprigs -- for garnish Cut cucumber slices into half-moon shapes. Place cucumbers in a large bowl with sea salt. Toss well. Let marinate at room temperature for 30 minutes. Rinse well to remove salt. Slice eggs in half. Separate yolks and whites. Chop whites and set aside. Mash egg yolks with mustard, yogurt, honey, and vinegar. Toss together cucumbers, egg whites, and egg-yolk mixture. Wash spinach and remove stems. Arrange on 4 salad plates. Spoon cucumber salad on top. Garnish with dill sprigs. Serve at room temperature. - - - - - - - - - - - - - - - - - - NOTES : Most often served on spinach leaves, Balkan Cold Cucumber Salad is an ideal first course to a fish or chicken dinner. It can also be made ahead, and will keep three to four days in the refrigerator. Paired with a slice or two of pumpernickel bread and Salmon Spread (see recipe), it makes a quick and healthy lunch. Nutr. Assoc. : 3010 0 0 0 4243 0 0 0 0 * Exported from MasterCook * Chinese Cucumber Salad Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time :0:30 Categories : Chinese Salads Vegetables Healthy And Hearty Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cucumbers 1 teaspoon salt 3 tablespoons soy sauce 2 quarts rice wine vinegar 1 tablespoon sugar 1 teaspoon sesame oil 2 tablespoons scallions -- finely chopped 1 tablespoon fresh ginger root -- finely chopped Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over cucumbers. Stir carefully. Chill. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumbers Stuffed With Feta Recipe By : ) 1995 Cole Group, Inc. Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Greek Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup crumbled feta cheese 1 tablespoon mayonnaise 2 drops Worcestershire sauce 4 small cucumbers -- chilled * see note 1 tablespoon minced fresh parsley -- for garnish In a small bowl combine cheese, mayonnaise, and Worcestershire sauce; mix well. - - - - - - - - - - - - - - - - - - NOTES : Peel cucumbers and cut in half lengthwise. With a small spoon scoop out seeds from each half, forming a shallow trough the length of the cucumber.To serve, fill cucumber halves with cheese mixture. Chill well; garnish with parsley just before serving. Yield: 4 servings as a main course or 8 with other hors d'oeuvres. * Exported from MasterCook * Minted Cucumber Salad Recipe By : Elizabeth Powell Serving Size : 8 Preparation Time :0:40 Categories : Salads Vegetables Healthy And Hearty Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large cucumbers 1/2 teaspoon salt 2 cups plain yogurt 2 teaspoons rice wine vinegar 1/8 teaspoon white pepper 1/2 teaspoon sugar 1/4 cup fresh mint -- chopped 2 tablespoons fresh parsley -- chopped Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour. Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour. In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate if not served at once. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve chilled or at room temperature. * Exported from MasterCook * Thai Cucumber Salad Recipe By : Cooking Light, Jan/Feb 1995, page 72 Serving Size : 10 Preparation Time :0:05 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup minced shallot 1/3 cup sliced green onions 4 medium cucumbers -- (2-1/2 pounds) peeled, halved lengthwise, seeded and thinly sliced 2 small hot red chiles -- (2 tablespoons) seeded, halved lengthwise and sliced thin 1/2 cup rice vinegar 2 tablespoons sugar 1/2 teaspoon salt 1/4 cup chopped fresh cilantro Combine first 4 ingredients in a large bowl. Combine vinegar, sugar, and salt, and stir well. Add to the cucumber mixture, tossing to coat. Stir in the cilantro. Yield: 10 servings (serving size: 1/2 cup). - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 4702 0 0 0 0 0 * Exported from MasterCook * Ukrainian Summer Cucumber and Lemon Borscht Recipe By : Serving Size : 6 Preparation Time :8:20 Categories : Vegetables Soups & Stews Low Cholesterol Low Calorie Low Fat International Cuisine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups peeled, seeded cucumbers -- coarsely chopped juice of 2 small lemons 1 teaspoon herbal salt substitute or sea salt 1 tablespoon honey 1 cup nonfat plain yogurt 1 cup spring water 1 cup minced turkey ham 1 large tomato -- chopped herbal salt substitute and white pepper -- to taste fresh dill sprigs and sour cream -- for garnish Place cucumbers, lemon juice, salt substitute, honey, yogurt, and the water into a blender and puree until very smooth. Add minced ham. Pour soup into a large bowl, cover with plastic wrap, and refrigerate overnight (8 to 12 hours). In the morning, puree tomato and add to soup. Taste for seasonings and add more salt substitute and pepper if needed. Serve soup in chilled bowls with a garnish of fresh dill and a dollop of sour cream. Makes 6 cups. - - - - - - - - - - - - - - - - - - NOTES : In Ukraine, borscht is considered a great way to utilize abundant summer garden crops-even in this unusual beetless version. The yogurt provides calcium and, when combined with the cucumber, gives the soup a pleasant sweet-and-sour flavor. Try to use bottled water (tap water may flavor this uncooked soup too heavily). Serve the soup as an elegant first course before a fish entree or a light veal dish such as Veal and Apple Scaloppine (recipe included in this cookbook). Nutr. Assoc. : 3010 0 4828 0 4243 1582 1539 0 0 0 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. 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