Cucumber and Onion Salad:
(Always tastes better the next day)
Ingredients:
4 cucumbers, peeled and sliced very thinly
2-1/2 onions, sliced
1-1/4 cup sour cream
1-1/2 tsp. seasoned salt
1/2 tsp. pepper

Directions:
Combine all ingredients, making sure that the cucumbers are well coated. Cover and place in refrigerator overnight. Line plates with lettuce leaves and spoon salad over. Garnish with finely chopped parsley, mint leaves, or dill.
So fine!

Filled Cucumbers:
Have 6 medium cucumbers, and peel smoothly.
Cut in half lengthwise. Cut around the pulp and remove the seeds very carefully. Marinate the cucumbers in French Dressing for 1/2 hour and
drain well.
Fill the cucumbers with your favorite salad: chicken, tuna, turkey, shrimp, etc.
Nicely round out the tops.
Sprinkle some finely chopped parsley on the ends. Spread a dab of mayonnaise
over the top. Place two vegetable flowers on top, cut from beets, carrots, or use narrow strips of green peppers for stems and tiny pieces of a bell
pepper as the flower (yellow or red).
On lettuce-lined plates, place your cucumber boat and add tomato slices on the side or a few slices of fresh fruit wedges (cantaloupe, some grapes, or watermelon wedge).
You're set to sail to some great reviews!
 

Hot Cukes:
Peel a few cucumbers. Cut in half lengthwise and discard the seeds. Brush with French Dressing and let stand, covered, in a refrigerator, for about one-half hour.
Prepare two plates, one with flour for dredging, and one with an egg wash, with garlic or onion salt instead of regular salt.
Drain cucumbers and then dip in wash, then in flour. Saute very gently and carefully in hot oil about 4-5 minutes, or until golden and crisp.
Drain and service with grilled fish or steak.
Hot and tasty!