|The Wine Cellar|
|by Charles Lamb|
THIS 7 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Master Thoughts of Master Minds in Poem, Prose and Pencil, by Charles Lamb.
91 - 100 of 119 for cucumber wine
Finely chop green ... food processor; add cucumber and repeat. Place ... chilled salmon that has been poached or grilled. Serves 11; 4 tablespoons per serving.
In a large bowl, combine the cucumber, tomato, green ... cucumber mixture; toss to coat. Cover and refrigerate for 15 minutes. Serve with slotted spoon.
Mix oil, vinegar, ... shake. Add sliced cucumber (somewhat thin) and ... and shake. Refrigerate and before serving add vinegar, salt and pepper as needed.
In medium bowl, whisk yogurt, vinegar, mint, sugar and cracked black pepper until well blended. Add cucumber wedges and toss to coat.
Peel and score cucumbers. Slice 1/4 ... Garnish as above. If you don't have the farina, substitute 1/2 pound cubed or sliced potatoes. Yields: 4 to 6 servings.
Sprinkle gelatin over ... a bit of cucumber sauce over mold; ... in side dish. Yield: 8 servings. Drain cucumber well. Mix with other ingredients. Chill.
Cut up and mix vegetables. Mix dressing. Mix all together.
Puree everything together in a blender or food processor. Chill.
Stir vinegar and sugar in medium bowl until sugar is dissolved. Combine with remaining ingredients. Makes 3 1/2 cups. 20 calories 1/2 c.
Combine all ingredients in bowl and let stand at room temperature until ready to serve.
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