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From Karen Danielson:  "Here's a recipe from my cookbook to pique some interest for summer eating.  The recipe is dedicated to my friend Amy.  This salad has been around for as long as I can remember.  My Mother served it and she learned how to make it from her Mother.  This is just my version, which my friend, Amy, happens to like.  It is a delicious salad.  Serve well-chilled on a warm summer's night, with hamburgers hot off the grill and steaming ears of freshly picked sweet corn.

"I grow fresh chives in my herb garden and in the summer months I just pick a few and snip them with the kitchen scissors right into the salad.  When fresh chives are not available, I chop about 2 green onions with tops and use them in place of the chives.  You can skip the chives altogether if you want; the salad is really good on it's own.  I mainly add the chives for color interest and presentation.  Happy, healthy eating!!   kd."

Cucumbers and Sour Cream

2 large cucumbers, peeled and sliced
1 tsp. salt, see directions
1 large Vidalia onion, peeled and thinly sliced
1 T. fresh chives, snipped
1 C. light sour cream
ground black pepper, to taste

Peel and slice cucumbers into a bowl.  Sprinkle with the teaspoon of salt, mix together well and then transfer cucumbers to a wire mesh strainer and suspend strainer over the bowl.  The salt will draw the water out of the cucumbers so your salad will not end up like cucumber "soup".  Remember, where salt goes, water follows!  Allow salted cucumbers to drain in wire mesh strainer for about 30 minutes, then rinse with water and drain thoroughly.  Return cucumbers to bowl and add remaining  ingredients.  After tasting, add more salt if necessary.  Serve well chilled!


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