Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!infeed2.internetmci.com!newsfeed.internetmci.com!sierra.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: "Doreen Randal" Newsgroups: rec.food.recipes Subject: Curried Cucumber Followup-To: rec.food.cooking Date: 13 Jul 1997 08:40:40 -0600 Organization: New Zealand Lines: 28 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <199707092335.LAA20035@fep2-orange.clear.net.nz> Reply-To: "Doreen Randal" NNTP-Posting-Host: mack.rt66.com I made this last night, it was very nice. A different usage for the cucumber. I had with oven baked chicken thighs. CURRIED CUCUMBER Source:-Aunt Daisys Cookbook 1 cucumber 1 gill cream* 1 tsp curry powder Peel and cut cucumber into 1/2 inch cubes (Seeds scraped out). Blanch in salted boiling water for 5 minutes, drain, put them into small saucepan with the cream in which the curry has been mixed. Add salt to taste. Let simmer 10 minutes and serve. * 1 gill equals 1/4 pint (5 fluid ozs). Enjoy, Doreen. Doreen Randal Wanganui New Zealand ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.