Page 19 - Lachicotte 2020
P. 19
Aunt Sadie’s Southern Summer Cucumber Salad
From: Dana Stokes Preparation
Season cucumbers with salt in a large
Ingredients bowl and let sweat 1 hour. Drain liquids
2 English cucumbers, thinly sliced and toss cucumbers with onion slices.
1 teaspoon salt In a small saucepan over high heat, pour in
1 red onion, thinly sliced white vinegar and water and stir in sugar
1 cup distilled white vinegar until dissolved and liquid turns clear,
½ cup water 3 to 5 minutes.
½ cup granulated sugar Pour over cucumbers and onions.
2 tablespoons fresh dill, minced Stir in dill. Cover with plastic wrap
and refrigerate 1 hour. Serve cold or
at room temperature.
*I love adding peeled cold boiled shrimp for a marinated hors d’oeuvre.
Bev’s Vidalia Onion Dip
From: Bev Garrity
Ingredients
2 cups chopped Vidalia Onions
8 oz chopped Swiss cheese
8 oz chopped Monterey jack cheese
2 cups mayonnaise
Preparation
Mix all ingredients together and bake
at 350°F for 30 minutes. Serve with your
favorite crackers and enjoy!
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