Rocky Mountain Recipes 9-21-09 | TheFencePost.com
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Rocky Mountain Recipes 9-21-09

1/2 c. Sour cream

3 Tbsp. White vinegar

1 Tbsp. Sugar



4 Cucumbers, thinly sliced

1 Onion, thinly sliced, separated into rings



Pepper to taste

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Yields 8 servings.

Helen Druse • Lafayette, Colo.

1/2 c. Sour cream

3 Tbsp. White vinegar

1 Tbsp. Sugar

4 Cucumbers, thinly sliced

1 Onion, thinly sliced, separated into rings

Pepper to taste

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Yields 8 servings.

Helen Druse • Lafayette, Colo.

1/2 c. Sour cream

3 Tbsp. White vinegar

1 Tbsp. Sugar

4 Cucumbers, thinly sliced

1 Onion, thinly sliced, separated into rings

Pepper to taste

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Yields 8 servings.

Helen Druse • Lafayette, Colo.

1/2 c. Sour cream

3 Tbsp. White vinegar

1 Tbsp. Sugar

4 Cucumbers, thinly sliced

1 Onion, thinly sliced, separated into rings

Pepper to taste

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Yields 8 servings.

Helen Druse • Lafayette, Colo.

1/2 c. Sour cream

3 Tbsp. White vinegar

1 Tbsp. Sugar

4 Cucumbers, thinly sliced

1 Onion, thinly sliced, separated into rings

Pepper to taste

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Yields 8 servings.

Helen Druse • Lafayette, Colo.

1/2 c. Sour cream

3 Tbsp. White vinegar

1 Tbsp. Sugar

4 Cucumbers, thinly sliced

1 Onion, thinly sliced, separated into rings

Pepper to taste

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Yields 8 servings.

Helen Druse • Lafayette, Colo.


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