Creamy Blue Cheese and Cucumber Salad

This super simple cucumber salad is punctuated with small cubes of blue cheese, giving it a creamy, strong flavour. If you don’t like the strength of blue cheese, it may be better for you to use something like a mild feta instead.

Ingredient List:
2 cucumbers
1 small onion
1 tsp. salt
250ml soured cream
75g blue cheese, crumbled
2 tbsp. white wine vinegar
2 tbsp. freshly chopped dill
1 tbsp. caster sugar
Pinch pepper

1) Peel the cucumber, cut in half and then scoop out the seeds. Slice into half moons, then sprinkle with salt. Leave for half an hour.

2) Meanwhile, thinly slice the onion. Mix with the soured cream, vinegar, dill, caster sugar and pepper. Gently stir in the cheese.

3) Pat the cucumber dry and then stir into the dressing. Refrigerate for half an hour before serving.

Source: Cucumber Recipes.

Published in: on December 26, 2011 at 3:30 pm  Comments (1)  
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Sally’s Supreme Cabbage Rolls

List of ingredients for cabbage rolls:

1 lb of ground beef.
1 medium onion, chopped.
1/2 head of cabbage, shredded.
1 envelope of onion soup mix.
Pinch of freshly-ground black pepper.
2 loaves of frozen bread dough, thawed.
Butter or margerine, optional.

Preparation method:

In a large skillet, brown the ground beef and chopped onion; drain off fat.

During the last five minutes of cooking, add the shredded cabbage, soup mix, and black pepper. Set aside.

Roll one load of bread dough into an 8-inch * 16-inch rectangle, then cut into eight 4-inch squares.

Spoon the mixture into the center of each square; bring up diagonal points, pinching edges closed.

Allow the cabbage rolls to rise on greased cookie sheet for 10 minutes or so.

Preheat your oven to 350F.

Bake for about 20 minutes or until brown.

Brush the tops of warm rolls with butter, if desired.

Repeat the process with the second loaf of bread and remaining mixture.

This can be frozen (after baking) and reheated in your microwave.

Source: Cabbage Recipes.

Published in: on March 10, 2009 at 2:49 pm  Leave a Comment  
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