4 ea Eight inch cucumbers, peeled
2 tb Balsamic vinegar
1 ts Salt
1 ts Sugar
4 tb Chopped green onions
1/4 Stick butter or margarine
1/3 c Heavy cream
2 tb Chopped fresh parsley
Cut cucumbers in half lengthwise and scrape out the
seeds with a spoon. Cut each half into 4 strips and
each strip into 2 inch pieces. Place in a glass bowl
and sprinkle with vinegar, salt and sugar; toss.
Marinate at least 2 hours in refrigerator (longer time
for more sour taste). Drain and pat dry with towel.
Saute onions in butter until tender, but not brown.
Increase heat and add cucumbers, stirring and cooking
until crisp tender. Add cream and continue to cook
until cream is reduced slightly and coats the
cucumbers. Remove from heat and garnish with chopped
parsley. Serve immediately.
From Loren Martin, Big Cabin Okla. Cyberealm BBS
Watertown NY 315-786-1120
