Cucumbers aren’t just for pickling or to be tossed in a salad in an unimportant fashion. The lowly cucumber has a salad all its’ own and worth bragging about. I do not remember a summer that this wasn’t on the table. Grandmama had a yellow kitchen table-one of those chrome ones that are considered fancy now . The cucumber salad had every bit the importance of the salt and pepper on that table-it does go with everything. Here is the very simple recipe-
Wash and remove most of the skin from the cucumbers, then slice them as thin as you can. Chop a tomato in small pieces and add to the cucumbers. Stir in mayonnaise as you desire, but it ought to almost coat the mixture. Season with garlic, salt and pepper.
Sometimes, radishes were added, thinly sliced. I really like this combination. You can also add onion-I like that too. I have used dill. My friend, Jo Dee says her mom added celery seed. The lowly cucumber makes the salad, whatever you decide. Remember that it will be better if you share it !
*from “The green Grass Grows”
- I take the basic bread pudding recipe and add strawberries, when in season. We like raisins and cinnamon in the fall.
2 eggs 1/2 cup sugar 1 2/3 cups milk about 2 cups bread crumbled in to bite size pieces * I use old biscuits, but any stale bread would do.
Beat eggs and add sugar,milk: fold in bread – Pour in a buttered pan and bake at 350 for 25-30 min. If you are adding fruit, fold it in with the bread. I cut my fruit up in small pieces.
I bet bananas would be good, too. It is quite good without any fruit-and especially good when you share it with a loved one.
*From the “Roses and Strawberries” post.