Cucumber Salad by Mary Senft
Peel one cucumber from blossom top down, slice very thin into bowl.
Mix 2+tbs water, 2 tbs. wine vinegar,
1/2-1 tsp. salt, 1/2 tsp. sugar, 1/8 tsp. pepper,
2-3 tbs. olive oil, 1 tbs. chopped chives, shake well and pour over cucumbers.
Chill 1-hr. Add more seasoning if desired before serving.
Sometimes I garnish it with a dusting of paprika. (Being winter I had no fresh chives so I added some chopped red onions, shallots would be even better.
For sweeter recipes add 1 tbs. sugar and top with sour cream and parsley. I like the plain salad, however the same salad idea can be used for a Tomato Salad.
Skin and slice two tomatoes.
Slice into rings on red onion — or a sweet yellow. Mix with the tomatoes.
Pour on the same dressing made of salt, sugar, ground peppers, vinegar, and oil.
Allow to sit for an hour, or longer. I like to refrigerate this before serving. If you use only tomatoes, Serve with a spoon of sour cream or yogurt on top. Garnish both with parsley.
by Mary and Herb Senft
AND LET US NOT FORGET GERMAN POTATOES
Boil 6 medium potatoes in salted water, peel while still warm, cut in 1/2 or 1/4 and slice thin into bowl.
Reserve a cup of the broth. Dressing as follows:
3 tbs. sour cream, sour 1/2 or plain yogurt
3 tbs. mayonnaise
2 tbs. oil
2-3 tbs. wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
2 tbs. chopped chives, parsley or dill seed
1 medium red onion chopped fine
1 crushed garlic clove
1/2 tsp. brown mustard (optional) 1 tsp. Sugar (optional)
In a small saucepan bring 1/2 -3/4 cup hot broth, few drops Maggi (optional) to a boil Pour over potato slices and onion/garlic and toss gently. Keep at room temperature for 1-2 hr. Stir in the rest of the dressing and seasonings. Refrigerate. Adjust seasonings to your taste.
These would served with Pork Chops /Schnitzel.
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