Cucumber Salad

2 large cucumbers, peeled, halved lengthwise, seeds scraped out, thinly sliced
1 tsp. salt
¼ medium red onion, thinly sliced
6 T. sour cream (I’ve used fat free-works fine)
1 T. red wine vinegar
½ tsp. dried dill (if you use fresh you’ll probably want 1 – 2 tsp.)
Ground black pepper, to taste

In a colander, toss cucumber slices and salt; let stand until juice has drained, 30 – 45 minutes. Pat dry and transfer to a bowl and toss with red onion slices. Mix together sour cream, vinegar, dill and pepper and toss with vegetables. Can be served right away or refrigerated for several hours. Serves 4. (Although at our house it has been known to only serve 2!)

Not a new recipe today, but it has been too long since I posted one. (I do have one I'll post when I have more time.) The above is, again, a quick salad type recipe that fits the weather we're having - HOT! Although the high today has only reached 84 and the humidity is much, much lower. I also have to get my entry form in for the Kentucky State Fair by July 1st. For the general culinary entries, recipes do not have to be original. For the Specialty/Sponsored contests, they do. So after I get the entry in, I'll be back! Enjoy!

Cinnamon Apple Salad

1 4-serving package sugar free red raspberry gelatin
1 tsp. cinnamon
¼ c. cold water
½ c. boiling water
2 c. unsweetened applesauce

Stir together gelatin and cinnamon. Pour cold water and stir to soften gelatin. Pour boiling water over this mixture and stir until gelatin is dissolved. Stir in applesauce and mix well. Chill several hours until set.

Here's another simple, yet satisfying recipe for the hot summer months. Like the Green Bean Salad also posted today, you do have to think ahead to make this in order to have it ready. This is a take on the recipe where you melt Cinnamon Red Hot candies in the gelatin, but this one is calorie and diabetic friendly! We especially like this with pork, probably because whenever Mom made pork chops or a pork roast when I was a kid, we always had applesauce with cinnamon sprinkled on top as an accompaniment. Now, please don't think both the Green Bean Salad and Cinnamon Apple Salad are only for the summer; they taste great all seasons. These are just two recipes that came to mind this week when it got so hot. Also, you can use any flavor gelatin you want, I just think the red ones make it pretty and red raspberry is my favorite. Enjoy!

Green Bean Salad

1 16 oz. can French style green beans, drained
1 c. celery, diced
½ c. diced cucumber ( I remove seeds before chopping)
¼ c. diced green pepper
2 oz. jar diced pimentos
½ tsp. instant minced onion
¼ c. red wine vinegar
¼ c. white vinegar
Artificial sweetner to equal 2 tsp.
½ - 1 tsp. salt

Place first 5 ingredients (beans through pimentos) in a medium bowl that has a tight fitting lid. Mix together remaining ingredients, pour over vegetables and mix well. Cover and chill overnight. (If you think of it, shake the bowl a few times while chilling to make sure vegetables stay marinated.) Makes 5 cups.

Hey! It is definitely feeling like summer around here in Southern Indiana! So I started thinking about some easy, refreshing recipes to make up. This is one that my husband, Gary, and I really like, but the kids think it is too vinegary. Very low calorie and a good salad to take on a picnic, since it holds up well in the heat. I think this is a good alternative to coleslaw - great with hot dogs, brats, burgers and such. (Great with a bologna sandwich for the matter.) Another great thing about making this recipe, is I usually have lots of celery, green pepper and cucumber to munch on while making it, so again, nibbling with few calories! Always a plus! You definitely want this to chill several hours and preferably overnight. Very easy to double and leftovers will last quite awhile in the refrigerator, which means you can have some veggies with that quick sandwich you may make for lunch. Enjoy!