CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING AND PEACH COBBLER RECIPIES

Cucumber Salad

INGREDIENTS

  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional)
  • Coarse salt and ground pepper
  • 4 to 6 cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

DIRECTIONS

  1. In a mediumbowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
  1. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

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Fruit:

  • 1 regular size can sliced peaches (drain syrup and add water to make 1 cup) (can use fresh peaches if you desire)
  • 1/3 cup sugar
  • 2 teaspoon cornstarch
  • ¼ teaspoon ground cinnamon

Cobbler:

  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 beaten egg
  • ¾ cup dairy sour cream
  • 2 tablespoons butter, melted

DIRECTIONS

  1. Drain peaches reserving syrup and add water to make 1 cup.  In saucepan on stove, combine 1/3 cup sugar, cornstarch and spice; stir in syrup mixture.  Cook and stir until thickened and bubbly.  Stir in peaches and heat through.  Pour into 1-1/2 quart round baking casserole dish.
  2. Combine flour, 12 cup sugar and baking powder.  Mix egg, sour cream and butter; add to flour mixture.  Blend well (do not need to use a mixer, just a spoon to mix).  Drop by spoonful’s on top of heated fruit mixture.  Bake at 350 degrees for 30 minutes or until done.  Makes 6 servings.  Serve with ice cream or whipped topping.

This is easy and delicious!

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