2 lg. cucumbers, pared and sliced very thin
1 1/2 tsp. salt
1 c. dairy sour cream
2 tbsp. lemon juice
1 tbsp. finely chopped onion
1/4 tsp. sugar
Dash pepper
1 1/2 tsp. finely chopped parsley

Lightly toss cucumbers with 1 teaspoon salt. Chill well. Meanwhile, combine sour cream, lemon juice, remaining salt, onion, sugar and pepper. Drain cucumbers. Toss with sour cream mixture. Refrigerate until well chilled, about 2 hours. To serve, turn cucumber mixture into shallow bowl and sprinkle with chopped parsley. Makes 4-6 servings.