On 5 Aug 2007 at 7:52, susan
> My mother used to make the most delicious cucumbers in the summer.
> They were called Hapsburg cucumbers. I know she initially sliced
> onions and cucumbers very thin then they were soaked in iced salt
> water, then drained and, i believed soaked in vinegar and oil then
> drained and tossed with sour cream. I can't remember the specifics.
> Can you help me? Thanks.
3 lg. cucumbers, peeled
1 c. sour cream
1 lg. mild onion
Coarse ground pepper
Score cucumbers with a fork and slice paper thin. If you use a processor,
use slicer blade. Also slice onion paper thin. Arrange alternate layers
in a bowl, sprinkling each layer heavily with salt. Pour on ice water to
cover and refrigerate several hours. Drain in a strainer, wash quickly
with running water and drain again. Cover with equal parts of oil and
vinegar and marinate several more hours. Drain. Mix in one cup sour cream
(light, if preferred) and some coarsely ground pepper. Top with chopped
parsley and paprika. Makes 8 servings.
Thanks, I found the "original" recipe I was looking for at a Grandma's
site...the new one calls for marinating the chicken in Italian salad
dressing. I thought you might like to have this recipe in your file in
case someone else requests it.
Progresso Crispy Baked Chicken/Pork Chops
1 cup Progresso Italian Style Bread Crumbs
2 Tbsp. margarine or butter, melted
1 egg, beaten
6 boneless skinless chicken breast halves or 6 pork chops (1/2 in. thick)
Heat oven to 375 F. Spray 15 X 10 X 1 in. baking pan with nonstick cooking
spray. In shallow bowl, combine bread crumbs and margarine/butter.
In another shallow bowl, beat egg with fork. Dip chicken/pork into egg; coat
evenly with bread crumb mixture. Place in sprayed pan. Bake for 25-30 min.,
turning once. 6 Servings
Any chance you can help me find the recipe from the former home delivery
business: Jewel T, for their delicious and simple Tea Cake.
My mom used to purchase one each time the Jewel T man came calling back in
The cake was approximately one inch thick and an approximate 10" square.
It had a dark tan color and I recollect it having Sliced Almonds on the
surface. It was uniform throughout, no layers, and I don't recollect any
crumbs on top.
It would be nice to see if it still tastes as good as my memory remembers.
Thanks for all the help you give me and others.
I might be in a position to help someone else now. I know a lot of people
in Louisiana lost their recipes (along with everything else) in Katrina .
I found a little booklet dated 1949 from Godchaux Sugar : "Famous Recipes
from Old New Orleans". I will be happy to try to help anyone who lost a
favorite recipe from this booklet.