Combine above, marinate 4 hours or overnight in refrigerator, when ready to serve, drain thoroughly and add sour cream. ...

Peel and slice cucumbers very thin. Cover with boiling water and let stand 20 minutes. Drain and plunge cucumbers into cold water. Let stand a ...

Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often. Add the potatoes and ...

In 3 quart saucepan melt 2 tablespoons butter; add zucchini, onions, mushrooms and parsley. Cook over medium heat, stirring occasionally until ...

Heat oven to 350 degrees. Grease 1-quart casserole. Bring water to a boil in heavy saucepan; stir in grits and salt. Return to a boil; reduce heat. ...

Peel cucumbers, slice as thinly as possible. ("Salad shooter" is great!). Sprinkle with salt, mix, let them set in a bowl until they draw water out. ...

Stir sugar and vinegar together until dissolved. Mix all ingredients together and refrigerate overnight. ...

Score and peel cucumbers. Slice thin and layer into a bowl, sprinkling salt between each layer. Let sit overnight. In the morning, drain water out of ...

Mix all the ingredients. Let it sit in refrigerator for 1 hour or more. Then serve. ...

Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch thick slices. Reform into tomato shape again and place in shallow serving ...