{"id":556,"date":"2014-05-11T23:07:11","date_gmt":"2014-05-11T23:07:11","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=556"},"modified":"2014-05-28T08:31:35","modified_gmt":"2014-05-28T08:31:35","slug":"cucumber-salad","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/cucumber-salad\/","title":{"rendered":"CUCUMBER SALAD and GERMAN POTATOES"},"content":{"rendered":"

Cucumber Salad <\/span>by Mary Senft <\/span><\/strong><\/p>\n

Peel one cucumber from blossom top down, slice very thin into bowl.<\/span><\/strong>
\nMix 2+tbs water, 2 tbs. wine vinegar,<\/span><\/strong>
\n 1\/2-1 tsp. salt, 1\/2 tsp. sugar, 1\/8 tsp. pepper, <\/span><\/strong>
\n2-3 tbs. olive oil, 1 tbs. chopped chives, shake well and pour over cucumbers.<\/span><\/strong>
\n Chill 1-hr. Add more seasoning if desired before serving.<\/span><\/strong><\/p>\n

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.<\/span><\/strong><\/p>\n

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.<\/span><\/span><\/strong><\/p>\n

Skin and slice two tomatoes.<\/span><\/strong>
\n Slice into rings on red onion — or a sweet yellow. Mix with the tomatoes.<\/span><\/strong>
\n Pour on the same dressing made of salt, sugar, ground peppers, vinegar, and oil.<\/span><\/strong>
\n 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.<\/span><\/strong><\/p>\n

by Mary and Herb Senft<\/span><\/strong><\/p>\n

AND LET US NOT FORGET GERMAN POTATOES<\/span><\/strong><\/span><\/p>\n

Boil 6 medium potatoes in salted water, peel while still warm, cut in 1\/2 or 1\/4 and slice thin into bowl.<\/span><\/strong>
\n Reserve a cup of the broth. Dressing as follows:<\/span><\/strong>
\n 3 tbs. sour cream, sour 1\/2 or plain yogurt<\/span><\/strong>
\n 3 tbs. mayonnaise<\/span><\/strong>
\n 2 tbs. oil<\/span><\/strong>
\n 2-3 tbs. wine vinegar<\/span><\/strong>
\n 1\/2 tsp. salt<\/span><\/strong>
\n 1\/8 tsp. pepper<\/span><\/strong>
\n 2 tbs. chopped chives, parsley or dill seed<\/span><\/strong>
\n 1 medium red onion chopped fine<\/span><\/strong>
\n 1 crushed garlic clove<\/span><\/strong>
\n 1\/2 tsp. brown mustard (optional) 1 tsp. Sugar (optional)<\/span><\/strong>
\n 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.<\/span><\/strong>
\n These would served with Pork Chops \/Schnitzel.<\/span><\/strong><\/p>\n

A small town is a place where they are proud of their traffic congestion.<\/span><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"yoast_head":"\nCUCUMBER SALAD and GERMAN POTATOES - THE SENFT GENEALOGY AND RECIPE PAGES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/sweetgeodes.com\/senft\/cucumber-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CUCUMBER SALAD and GERMAN POTATOES - THE SENFT GENEALOGY AND RECIPE PAGES\" \/>\n<meta property=\"og:description\" content=\"Cucumber Salad by Mary Senft Peel one cucumber from blossom top down, slice very thin into bowl. 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