In a bowl combine cucumber, red onion, lemon peel, lemon
br>THE SAUCE: grate the cucumber.
Melt the butter in
Mix Italian dressing mix with mayonnaise and cream cheese. Spread cream cheese mixture on cocktail bread slices.
Top with cucumber slice and sprinkle with dill weed.
Refrigerate.
Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.
Pick crab meat carefully and shred it fine. Mix with enough mayonnaise to hold together. Season with Worcestershire sauce and Mexican pepper.
Peel cucumber and chop it fine.
Season lightly with salt and pepper. Spread a thin layer of cucumber on each bread round. Cover with a mound of crab meat, well smoothed. Place under the broiler to brown lightly. Decorate with parsley sprigs before serving. Makes 24 canapes.
Melt butter in saucepan over low heat.
Add flour and stir until smooth.
Add cheese and cream.
Cook until thickened, stirring constantly.
Remove from heat and stir in crabmeat, salt and pepper.
Beat egg yolk lightly with sherry and add to crab mixture.
Chill until serving time.
Just before serving, spoon into canape shells.
Place on cookie sheet and bake at 350\u00b0 for 5 to 10 minutes until top is bubbly.
The 'Zaar database has several recipes for creme fraiche substitutes. Otherwise
ickled cucumber, using a sharp knife or mandoline, slice the cucumber thinly
For the cucumber salad, mix the vinegar and
Place cucumber into cocktail shaker. Using muddler, crush cucumber. Add gin, lemon juice, sugar syrup and crushed ice; shake vigorously.
Strain into chilled martini glass. Garnish with cucumber strips.
inaigrette, rough chop half the cucumber, and place in a food
Cut the cucumber in half lengthwise, then repeat
br>Meanwhile, for the cucumber salad, sprinkle cucumber with 1 tsp salt
Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
br>For the salad, remove cucumber skin in strips for a
Cut the cucumber into 1 1/2 inch
Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
Thinly slice the radishes. Add to the melon and cucumber.
Toss the salad with the vinegar.
Sprinkle with pepper.
Refrigerate, covered, until chilled, about 30-60 minutes.
Serve on salad plate over lettuce leaves.
Wash and slice cucumber into 1/4 - 1/8\"
Dice the cucumber except for one small piece. Puree the diced cucumber with yogurt, vegetable stock and cumin. Season to taste and add the chili powder. Dice the remaining cucumber and stir it into the Lassi. Serve it in a glass, garnished with mint.