The cover of the Food & Wine section Jan. 16 will feature cinnamon rolls.. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Makes: 4 servings
1 large cucumber
1 medium onion
1 tablespoon salt
1 tablespoon cider vinegar or white vinegar
1 1/2 teaspoons granulated sugar
1/2 cup sour cream
1/2 teaspoon dried dill weed
Peel cucumber and onion. Slice as thin as possible. Place in bowl with salt. Let stand at least 1 hour or longer. Rinse in cold water and drain thoroughly and pat dry. Place in bowl.
Add vinegar and sugar and press and press with hands until sugar is dissolved. Add sour cream and dill mixing well. Sprinkle with paprika before serving.
From: The Baltimore Sun