CUCUMBER FINGER SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 12 finger sandwiches
Number Of Ingredients 7
Steps:
- Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers.
LEE HONG'S CUCUMBERS
I got this from the Best of Bridge cookbook. It is a real hit at BBQ's as well as a side dish on a hot summer day. I make a big batch because people always want to take leftovers home! Tastes even better the next day, but the cucumber will be a bit wilted, but doesn't affect the taste. Enjoy! Edited to include: You can also add some fresh dill weed to the dressing. It adds a nice flavor. Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much. I have successfully used it in place of sugar. It depends on your tastebuds.
Provided by Cathy17
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice cucumbers as thin as you can.
- Arrange cucumber slices in a bowl in layers, salting between layers. Sprinkle the cukes with salt, don't over salt them.
- Let stand 2 hours.
- Rinse with cold water until no salt remains. Make sure you rinse salt out of cukes extremely well or the salty taste will stay.
- Drain well and pat dry.
- Thinly slice red onions and break apart rings.
- In a separate bowl, mix sugar and oil, then add vinegar and water.
- Add more sugar or vinegar if not sweet or sour enough.
- It should have a nice tangy taste.
- Add onions and cucumber to vinegar dressing.
- Mix well.
- Cover and refrigerate for a couple hours, stirring frequently to blend flavors.
- Serve with steak, chicken, at a BBQ or with a deli style sandwich!
- This doubles and even triples well! This makes alot of dressing for the cukes, but I like it that way so the cukes are totally immersed and absorb the flavor.
- Edited to add: you can also add fresh dill weed to the vinegar dressing if you wish.
- Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much and I have successfully used it in place of sugar. It depends on your tastebuds.
Nutrition Facts : Calories 161.8, Fat 6.9, SaturatedFat 0.9, Sodium 1749, Carbohydrate 24.5, Fiber 0.8, Sugar 21.4, Protein 0.8
LOX AND CREAM CHEESE STUFFED CUCUMBERS
Steps:
- Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.
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