Sweet and Sour Cucumbers

Cool as a cucumber ... oh, that is what this dish is ALL about! My daughter and I love cucumbers (so does our Guinea Pig). I hadn't thought about this recipe is ages. The other afternoon I was making Curry Chicken (I will post information about that later, it was DELISH), and I wanted something "cool" to go with the hot and what did I find in my refrigerator? A cucumber and some sour cream. Those 2 items brought back childhood memories of my Grandma slicing cucumbers, "thin to win" and pouring this wonderful sauce all over them, putting them into the refrigerator and hoping everyone would keep their fingers out until dinnertime. It never really worked, I still sneak a few now and again until dinner time comes around. I know many of you have made this recipe, but here's the funny thing, the dressing makes a GREAT salad dressing too. Ok, maybe you think, "well duh", but I never really thought of it that way. So, toss these cucumbers and onions onto your salad greens and enjoy a cool veggie treat! ENJOY!!

Sweet and Sour Cucumbers Makes 6 servings

3 medium cucumbers, peeled and sliced (as thin or thick as you like)
1 small onion, peeled and sliced (as thin or thick as you like)
3 T. white vinegar
2 T. water
1 T. sugar
1/4 t. salt
1/4 c. sour cream

1. In a shallow baking dish or bowl, combine cucumbers with onions. Add sugar and salt, stir with a spoon or your hands to ensure they are all getting a bit of each.

2. In a small bowl, combine the vinegar, water and sour cream; mix well. Pour over the cucumbers and onions. Stir to coat all over. Cover and refrigerate for at least 30 minutes.

3. To serve, you can drain the sour cream mixture, or serve with a slotted spoon.

Tip:
* some people (my mom for one) prefer to use an English cucumber, that's fine.

* you can add some fresh dill if you like that presentation

Aunt Kathey's Famous Ice Cream Cake

So it's really only "famous" in our family, but I do have alot of family! Once you try this ice cream treat, you will thank my Aunt Kathey! When I was younger and we would go to spend time in the Cleveland area, I always hoped my Aunt would be making this dessert.
Some of you who have the Mom's Cookbook, already have this recipe, but I have had a request for it this week and figured I would post it to the blog today. Who doesn't love Oreos and ice cream? You can make the ice cream inside any flavor that you want. I prefer coffee ice cream, my youngest daughter prefers mint chocolate chip. I have made it with: vanilla, strawberry, black cherry and neopolitan. They were all delicious! Enjoy!

Aunt Kathey's Famous Ice Cream Cake makes about 15 servings

Crust:
36 Oreos, crushed
2/3 c. margarine, melted

1. Press mixture into the bottom of a 9 x 13" baking pan

Filling:
1/2 gallon ice cream (your favorite flavor); softened

1. Pour ice cream over crust. Freeze for a few hours, or overnight.

Topping:
4 squares unsweetened Baker's Chocolate
2 T. butter
1 t. vanilla extract
1 c. sugar
1 1/2 c. evaporated milk

1. Place all ingredients into a saucepan. Stirring constantly, bring ingredients to a boil over medium high heat. Let cool in saucepan for 1 - 1 1/2 hours.

2. Spread topping over frozen ice cream. Freeze again, covered with plastic wrap at least 4 hours.

3. To serve, allow to sit at room temperature for about 10 - 15 minutes.

TIP:
This is a great fudge topping to use on ice cream.

Toad in the Hole

Alright; I have to admit. This name is so bizarre that I had to use it! I have heard this called "birds nest"; "eggs in a basket"; "toad in the hole" and "hamster in a nest". Ok, the last one, my kids made up, but it's as funny as the whole idea that an egg in the middle of a piece of toast looks like a toad. Anywhich way you call this, it's an easy breakfast idea. If you don't have a round cookie or biscuit cutter, just use a drinking glass. My kids love making these. Quick, on hand ingredients and very minimal cooking skills make this a good choice for kids to make during the summer themselves, once they are old enough to work the stovetop. Most of you will know this little egg treat right away, but many have probably forgotten all about it. My version features Rustic Italian bread and butter ... real butter! The Italian Bread that I purchased the other day from Trader Joe's was delicious. ENJOY!

Toad in The Hole Serves 1

1 piece of bread (your choice, any will do)

1 whole egg

1 T. butter

frying pan or griddle

1. Butter both sides of your bread. Cut out a round shape from the middle of the bread. Place pan or griddle on stove to warm for a minute. Place bread onto pan (if your pan must be prepared before hand because it's not a non-stick sort, do this before you place bread into pan). Place the extra little round in the pan also.

2. Crack open the egg and place into round hole in bread. Allow egg to cook. Flip entire bread / egg once white is beginning to cook. Remember to flip the little round also.

3. Once egg is cooked to your taste, remove from pan and plate. Enjoy your breakfast.

* Tip: for an "eggstra" special or "gourmet" Toad in the Hole; use an herb butter. Placing fresh herbs into softened butter and using that in the pan.

* Tip: if you're making this for a group, mix up the breads, if you have some wheat, white, rye; give the opposite round to a different guest. You're Toad is on rye, but you are going to have a round of wheat and so on.