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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Cucumber and Dill Salad

from Cuisine Rapide , page 6


4 cucumbers, about 1½ pounds
½ cup sour cream
2 tablespoons heavy cream
3 tablespoons white vinegar
Salt to taste, if desired
Pinch of cayenne pepper
Freshly ground pepper to taste
1 tablespoon finely chopped fresh dill


1. Trim the cucumbers and cut them in half lengthwise Scrape away and discard the seeds. Cut each cucumber half into thin crosswise slices. There should be about 6 cups.
2. Place the slices in a mixing bowl, add the remaining ingredients, and toss well.


4 servings