our.
Meanwhile, prepare the creamy cucumber salad: In a medium bowl
Peel the cucumber and slice very thin. Put
an on wire rack. Spread Creamy Frosting over top.
Refrigerate.
ool. Peel and use in Cucumber Cashew Salad.
Mix
Peel and slice cucumber in half lengthwise.
Remove seeds if desired, and slice into half-moon slices.
Combine all ingredients and refrigerate until ready to serve.
In a bowl, toss together chopped cucumber, drained orange sections, French or cucumber salad dressing and poppy seed. Cover and chill in the freezer for 8 minutes.
Sprinkle lightly with pepper, if desired.
Serves 4.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
In a sealable container, combine the yogurt, dill, and lemon zest (or juice). Allow to marinate overnight before use. (If you do not have time, making it fresh is just fine too!)
Using a large salad bowl, roughly chop or pull apart the spinach and lettuce and toss together. Drain out all the juice from the roasted pepper jar. Toss the cucumber and roasted pepper together with the salad. Serve with the yogurt dressing that was prepared earlier.
Pour the gelatin mix into a medium bowl, and stir in the boiling water. Set aside to cool slightly.
In a blender or large food processor, combine the cream cheese, salad dressing, cucumber, pickle, and onion. Process until fairly smooth. Stir into the gelatin mixture. Pour into a mold, or leave in the bowl. Refrigerate for 3 hours, or until firm.
Please note: cucumber and crab amounts are to
Combine soup, milk, cucumber, green pepper, olives and hot sauce in blender or processor. Blend 2 minutes. Add sour cream and lemon juice; mix well. Chill at least 4 hours. Garnish with sliced cucumber and paprika. Yields 6 to 8 servings.
Toss cucumber with salt in a colander and let drain 15 minutes.
Whisk together sour cream, vinegar, sugar, and pepper in a medium bowl until just combined.
Rinse cucumber under running water, then wrap in a kitchen towel and squeeze out excess moisture. Add cucumber and onion to sour cream mixture and toss to coat.
Thinly slice cucumber.
In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
Chill salad for at least 30 minutes before serving.
You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.
Crumble cornbread.
Dice all ingredients and mix well with mayonnaise and creamy cucumber salad dressing.
Mix well.
Chill.
Bake chicken with lime juice and dill weed at 350\u00b0 temperature for 30 minutes.
Take out and sprinkle diced green pepper over chicken.
Pour over creamy cucumber salad dressing generously. Return to oven for 15 minutes more.
Delicious!
Prepare and bake corn bread, using
package directions. Cool; crumble into large bowl. Add green onions, green pepper, tomatoes and ham; toss well. Blend cream cheese, salad dressing, cucumber salad dressing, salt and mustard in small bowl. Pour over corn bread mixture; mix well.
Prepare cornbread according to package.
Cool and crumble into large container.
Add the next 5 ingredients to cornbread. Combine creamy cucumber dressing and mayonnaise.
Add to cornbread mixture and stir well.
Refrigerate overnight.
On wax paper, shred cucumber; pat dry.
In medium bowl, stir cucumber and remaining ingredients until blended.
Makes about 1 1/2 cups sauce.
In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
Brown bacon and crumble in a bowl.
Toss all ingredients together and serve with creamy cucumber dressing (or your favorite).