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Take advantage of the cream of the crop of garden fresh cukes at the market or local farmstands and make our easy Cucumber Sauce. It'll team with lots of your Greek and other favorites.
What You'll Need:
- 2 large cucumbers, peeled, seeded, and grated
- 2 cups (16 ounces) sour cream
- 2 teaspoons lemon juice
- 4 tablespoons chopped fresh dill or 4 teaspoons dried dillweed
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
What To Do:
In a large bowl, combine cucumbers and sour cream. In a small bowl, mix lemon juice and dill.
Fold into sour cream-cucumber mixture. Season with salt and pepper.
Great on poached fish or as a salad dressing.
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Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!