Easy Zucchini Appetizers
2 whole zucchini cut into ½ inch slices
1 cup pepper jack cheese, shredded
2 TBS butter
Sprinkle of garlic powder
1 jalapeno, minced (optional)
Prepare broiler, lightly grease a medium baking sheet.
Over medium heat, melt butter in a large skillet. Stir in zucchini slices and minced jalapeno. Cook, stirring occasionally until zucchini is golden brown.
Sread zucchini slices on baking sheet. Top each slice with a little minced jalapeno, cheese, and lightly sprinkle with garlic powder.
Broil until cheese is melted.

Cheesy Zucchini Rounds (2 to 3 servings)
1 medium zucchini, sliced 1/3 inch think
Dried basil
Onion powder
¼ cup shredded Cheddar cheese
2 bacon strips, crumbled
Place zucchini on microwave-safe plate, sprinkle with seasonings. Microwave uncovered on high heat for 1 minute or until hot.
Sprinkle with cheese and crumbled bacon. Microwave another 1 minute until cheese is melted.


Zucchini Salad with Hot Bacon Dressing
Dressing
3 slices bacon
2 TBS sugar
2 TBS cornstarch
1/3 cup cider vinegar
1/3 cup water
1 tsp soy sauce
¼ tsp pepper
Salad ingredients
4 cup shredded zucchini (2-4 zucchini depending on size)
¼ cup chopped onion
12 cherry tomatoes halved
6 fresh mushrooms sliced
Fry bacon in small skillet until crisp. Blot on paper towel. Reserve 2 TBS bacon drippings in skillet.
Stir in sugar and cornstarch until well-blended. Add remaining dressing ingredients. Cook until thick, stirring constantly. Cool slightly.
Crumble fried bacon in large bowl, add zucchini and onion, and toss.
Pour hot dressing over salad mixture and toss. Garnish with tomatoes and mushrooms and serve warm.
Zucchini-Tomato Salad
4 small zucchini thinly sliced
4 tomatoes cut into wedges
1 green pepper sliced into rings
¼ cup sliced onion
¼ cup vinegar
½ tsp salt
½ tsp pepper
½ tsp garlic salt
¾ cup vegetable oil
Lettuce (if desired)
Combine vegetables and toss lightly.
Combine remaining ingredients (except lettuce) and mix well (a hand whipper works great).
Pour dressing over vegetables, chill several hours stirring once, and serve. May serve on a bed of lettuce.
Zucchini Salad Toss
1 small bunch Romaine, torn into pieces
2 TBS oil
1 medium zucchini, thinly sliced
½ cup radishes, thinly sliced
2 to 3 scallions, sliced
3 TBS crumbled blue or feta cheese
1 TBS red wine vinegar
½ tsp salt
1 garlic clove, crushed
Dash of pepper
Toss Romaine with oil until leaves glisten.
Add remaining ingredients and toss until well-mixed.
Best if served immediately or can refrigerate until serving.
HINT: If salad is a little dry, add more oil and vinegar in equal amounts.

Zucchini Casserole
2 TBS butter
2 tsp parsley
2 TBS chopped onion
1/2 lb fresh mushrooms chopped
1/2 cup buttered and seasoned bread crumbs
3 medium zucchini sliced thin
1 tsp salt
¼ tsp pepper
½ cup shredded Cheddar cheese
Melt butter and sauté parsley and onions until tender. Add mushrooms and sauté 5-6 minutes.
Stir in remaining ingredients except bread crumbs. Pour into 3-quart buttered baking dish.
Sprinkle bread crumbs on top, cover with foil, and bake 30 min at 375 degrees. Uncover and cook another 15 min or until brown.
Grilled Summer Vegetables
In tinfoil combine chopped up vegetables, butter, salt and pepper. Grill until tender. We use mixtures of bell peppers of all colors, onions, zucchini, yellow squash, eggplant, hot peppers, tomatoes.
Zucchini Feta Cheese Bake (6 servings)
1 TB olive oil
½ cup diced onions
3 garlic cloves, minced
2 tsp dried oregano
4 cups sliced zucchini, ½ inch
1 can (14 oz) diced tomatoes or 3 medium tomatoes, skinned and diced
½ tsp black pepper
¼ cup chopped pitted kalomata olives
8 oz crumbled feta cheese
1 TBS butter
¼ cup seasoned bread crumbs
Preheat oven to 350 degrees.
Over medium-high, heat oil in skillet. Add onions, garlic, and oregano; sauté 2 minutes.
Add zucchini and sauté 1 minute more. Add tomatoes, pepper, and olives.
Remove from heat and spoon into 1½ quart casserole. Sprinkle cheese on top.
Melt butter in small skillet. Add bread-crumbs and seasoning salt and cook until toasted, about 3 minutes. Sprinkle breadcrumbs on top of casserole.
Bake, uncovered, about 10 to 15 minutes, until topping is golden brown and vegetables are tender.




Zucchini Medley
2 cup sliced zucchini
1 cup sliced celery
1 cup sliced carrots
1 large onion chopped
3 fresh tomatoes chopped
1 (8 oz) pkg. Mozzarella cheese
Salt and pepper to taste.
In large fry pan sauté all vegetables to desire doneness (can be crispy or well done). Add salt and pepper.
Spread Mozzarella cheese over top and place under broiler for 2-4 min until cheese is melted and brow
Another Zucchini Medley
¼ cup butter
1 lb zucchini
1 large onion cut in thin strips
1 medium bell pepper, julienned
2 large tomatoes
1 tsp salt
¼ top pepper
2 tsp sugar
¼ tsp allspice
In skillet melt butter, cook pepper, zucchini, and onion until tender. Add other ingredients and cook through until warm.

Zucchini Romano
4 cups sliced zucchini
1 cup onion rings
4 TBS butter
1 large tomato, chopped
2 TBS Romano cheese, grated
Stir-fry zucchini and onions in butter for 8 to 10 minutes. Add tomatoes and cook another 4 minutes.
Pour into a warm serving dish and sprinkle with cheese.

Fried Squash Parmesan
6 small summer squash
1 cup cornmeal
¼ cup cooking oil (or use butter for a richer flavor)
¼ tsp salt
Sprinkle pepper
Parmesan cheese, grated
Slice squash ¼ inch thick. Stir cornmeal, salt and pepper together and coat squash with the mixture.
Saute squash slices in butter until brown on both sides.
Sprinkle with Parmesan and serve.

Grilled Zucchini and Summer Squash
2 medium zucchini
2 medium yellow summer squash
4 garlic cloves, finely minced
Hot pepper flakes
Salt and pepper
2 TBS oil
Cut zucchini and yellow squash lengthwise into 1/3 inch slices. Arrange on a platter or baking dish and sprinkle both sides with the garlic, oregano, pepper flakes, salt and pepper. Drizzle with oil and let marinate for 15 minutes.
Preheat the grill to high. Arrange zucchini and squash slices on greased hot grill and grill until nicely browned on both sides. Rotate the slices 90 degrees after 2 minutes to create crosshatch grill marks.
Transfer to a platter, drizzle with remaining TBS oil, and garnish with lemon wedges, if desired. Serve at once.

Zucchini Squash Casserole
5 cups diced zucchini or yellow summer squash (or mixture)
1 onion, chopped
1 small carton sour cream
1 can cream of mushroom soup
1 cup shredded carrots
1 lb shredded cheddar cheese
1 box seasoned bread cubes (or homemade)
½ cup butter, melted
First Layer: Fry zucchini or summer squash and onion in butter until crispy.
Second Layer: Mix together sour cream, soup, and carrots.
Mix cheese, bread cubes, and melted butter together. Pour ½ of mixture on first layer and ½ on second layer. Put in a 9x13” pan. Bake 40 minutes at 350 degrees.

Zucchini-Pepper Skillet
1 lb zucchini or yellow summer squash (or mixture)
1 onion, thinly sliced
1 bell pepper, chopped
2 TBS vegetable oil
1 clove garlic, crushed
1 tsp salt
¼ tsp pepper
2 tomatoes cut into wedges
Cook and stir zucchini, onion, pepper, oil, garlic, salt, and pepper in large skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp tender (about 5 minutes).
Add tomatoes. Cover and cook over low heat just until tomatoes are heated through, about 3 minutes.
Sprinkle with snipped parsley and parmesan cheese if desired.


Broiled Zucchini with Herbs
2 tsp olive oil
2 garlic cloves, minced
2 TB lemon juice
¼ cup finely chopped fresh parsley
½ cup finely chopped scallions
1 tsp minced fresh mint leaves
½ tsp dried thyme
¼ tsp black pepper
5 cups zucchini, sliced on the severe diagonal
1 or 2 tomatoes cut in wedges
In a large bowl whisk together the first 8 ingredients.
Toss zucchini and tomato with mixture until evenly coated. This can sit in the refrigerator for a few hours if necessary.
Place vegetables on a baking sheet, and broil for 8 to 10 minutes, or until zucchini is just tender. Serve immediately.
Grilled Summer Vegetables
2 sweet bell peppers cut into strips (any color)
1 onion, thinly sliced
1 zucchini, sliced
1 yellow summer squash, sliced
1 small eggplant, peeled and cut into large cubes
2 medium tomatoes cut into large pieces
Finely chopped hot peppers to taste
Salt and pepper to taste
Sprinkle of herbs of choice
Few dabs of butter
In heavy duty tinfoil, place all vegetables, sprinkle with seasonings, and dot with butter.
Place on grill until vegetables are tender.
HINT: this also works well fried in butter in a large skillet or electric fry pan. Also, tomatoes make this a little juicy and can be omitted if preferred.

Quinoa with Roasted Vegetables and Feta Cheese (8 servings)
3 medium carrots
2 small zucchini
2 medium sweet bell peppers, chopped
1 TBS olive oil
2 garlic cloves, minced
1 TBS fresh or 1 tsp dried oregano
½ tsp pepper
¼ tsp salt
1 can (15 ½ oz) whole kernel corn, drained
2 cup chicken broth
1 cup quinoa, rinsed
¼ cup fresh parsley, minced
¼ cup fresh or 1 TB dried basil
½ cup crumbled feta cheese
Lemon wedges
Cut carrots and zucchini in half, and then into ½ inch slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper, and salt. Toss to coat. Transfer to a 15x10x1 inch baking pan coated with cooking spray.
Bake at 400 degrees for 10 minutes. Stir in corn and bake 25 to 30 minutes longer or until vegetables are tender. Set aside to cool.
Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 to 20 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
Transfer quinoa to a large bowl, stir in vegetables, parsley, and basil. Sprinkle with cheese and serve with a lemon wedge.
HINT: Look for quinoa in the cereal and rice aisle or organic food section.

Zucchini and Yellow Summer Squash Skewers
2 zucchini cut into 1 in slices
2 yellow squash cut in 1 in slices
½ lb whole mushrooms
1/3 cup olive or vegetable oil
2 TBs lemon juice
1 tsp basil
1 tsp parsley
¾ tsp garlic powder
¾ tsp dried oregano
½ tsp salt
¼ tsp pepper
Thread vegetables on skewer.
Mix remaining ingredients and brush on vegetables.
Grill skewers turning and basting frequently until vegetables are tender.

Zucchini Scramble
3 small zucchini
1 medium onion chopped
2 TBS butter
6 to 8 eggs
½ cup shredded Cheddar cheese
tomato wedges
salt and pepper to taste
In skillet sauté zucchini and onion in butter until tender. Season with salt and pepper.
Add eggs. Cook and stir until set.
Sprinkle with cheese, remove from heat and cover until cheese melts.
Zucchini Quiche
4 eggs beaten
3 cup zucchini sliced
½ cup chopped onion
½ cup shredded cheese
2 TBS parsley
½ tsp salt
½ tsp pepper
½ tsp oregano
Dash of garlic powder
1 cup biscuit mix
Sausage (1 lb pkg) cooked and crumbled
Mix all ingredients ,pour into greased 9x13 pan, and bake at 350 degrees for 45-50 in or until brown and firm.
Zucchini Quiche Pizza
3 cup shredded zucchini
3 eggs
1/3 cup flour
½ tsp salt
2 cup shredded Mozzarella cheese
2 small tomatoes halved and sliced thin
1/2 cup chopped onion
½ cup julienned green pepper
1 tsp dried oregano
½ tsp dried basil
3 TBS shredded Parmesan cheese
½ lb fried bacon
Combine zucchini and egg and mix well. Add flour and salt and stir well.
Spread onto the bottom of a 12 inch pizza pan coated with nonstick cooking spray. Bake at 450 degrees for 8 minutes.
Reduce heat to 350 degree. Sprinkle with tomatoes, peppers, onion, basil, oregano, Mozzarella cheese, and meat. Bake for 15 to 20 minute, or until onion is tender and cheese is melted.
Zucchini and Chicken Casserole
4 cup peeled cubed zucchini
1 onion chopped
1 can cream of chicken soup
1 cup sour cream
3 chicken breasts cooked and cut up
1 stick butter
1 (8 oz) pkg. Stove Top stuffing
4 oz shredded Cheddar cheese
Cook zucchini in salted water until just slightly firm. Drain and add soup, sour cream, chicken, onion.
Melt butter and mix with stuffing.
Put 2/3 stuffing mix in bottom of greased casserole dish. Then zucchini mixture, sprinkle cheese on top and then the last 1/3 of stuffing mix. Dot with butter.
Bake at 350 degrees for 35-40 min. Freezes well.

Savory Chicken Casserole (6 servings)
1 can cream of mushroom soup
2/3 cup milk
2 TBS grated parmesan
½ onion, minced
¼ tsp garlic powder
1/8 tsp pepper
2 cups chopped chicken or turkey
2 cups zucchini slices
1 can (4 oz) mushroom pieces
1 2/3 cup Stove-Top stuffing mix
Combine soup, milk, cheese, onion, and seasonings in 3 quart saucepan and mix well. Bring to a boil over medium heat.
Stir in remaining ingredients except stuffing mix and spoon into a 11x7” baking dish. Sprinkle with stuffing mix.
Bake at 375 degrees for 30 minutes or stuffing is golden brown.

Dinner Frittata (3 to 4 servings)
½ TBS vegetable oil
1 small white onion, diced
½ cup thinly sliced zucchini
½ cup sliced fresh mushrooms
4 eggs
¼ cup milk
½ cup wheat bran cereal
½ cup cooked ham or chicken
¼ cup diced mozzarella cheese
¼ up parmesan cheese, grated
2 garlic cloves, minced
2 TBS butter
Heat oil in a large skillet, sauté onion, zucchini, garlic, and mushrooms until onion is translucent.
In a large mixing bowl, beat the eggs until foamy. Stir in milk and bran. Add sauted vegetables, meat, cheeses, and stir well.
In same skillet melt 2 TBS butter. Pour in egg mixture and cook over medium heat until eggs are set.
Place the skillet under the broiler and cook until top is set. Turn onto serving plate and cut in wedges.


Sausage Squash Kabobs (4 servings)
1 lb small red potatoes
1 TBS water
½ cup honey
¼ cup Dijon mustard
½ tsp orange zest
1 lb kielbasa sausage, cut into ½ inch slices
2 small yellow summer squash, sliced 1 inch thick
2 small zucchini, sliced 1 inch thick
Boil potatoes until just about tender (should be a little firm); drain and set aside.
Combine honey, mustard, and orange zest in a bowl.
If grilling kabobs, coat grill rack with cooking spray before starting grill.
On 8 skewers alternately thread the sausage, potatoes, yellow squash, and zucchini. Brush with ½ of glaze.
Grill or broil for 5 to 7 minutes on each side or until vegetables are tender and sausage is heated through. Baste frequently with glaze.
HINT: I grill on tinfoil so glaze does not fall through the rack and can be basted back onto the kabobs.

Hearty Tuna Casserole
3 cups uncooked wide noodles
2 cans (6 oz) tuna, drained and flaked
1 cup shredded zucchini
¾ cup sour cream
1 celery rib with leaves, sliced
¼ cup chopped onion
¼ cup mayonnaise
2 tsp mustard
½ tsp dried thyme
¼ tsp salt
1 cup shredded mozzarella
1 medium tomato, chopped
Cook noodles according to package directions; drain.
In a large bowl combine noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, and salt. Mix well.
Spoon half the mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with half of the cheese. Repeat layers.
Top with tomato. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 5 minutes longer.


Vegetable Stuffed Round Steak (crock-pot)
1 ½ lb round steak (boneless)
1 TBS olive oil
2 garlic cloves, minced
1 small zucchini, sliced thin
½ cup Cheddar cheese, grated
1 ½ cup prepared spaghetti sauce
1. Pound round steak until thin. Rub with olive oil and sprinkle with pepper.
2. Layer garlic, carrots, zucchini, and cheese down center of steak.
3. Roll up steak from large side and tie with 4 pieces of string.
4. Place in crock-pot, cover with spaghetti sauce, and cook 7 to 8 hrs on low.

Zucchini Boats
1 medium to large zucchini cut in half lengthwise with seeds removed
Browned ground beef or leftover cooked chicken
½ to ¾ cup raw rice cooked (based on size of zucchini)
½ onion chopped fine
1 bell pepper chopped
1 fresh tomato chopped
1 finely chopped senorita jalapeno
3 cloves garlic, minced
Salt and pepper to taste
Grated cheese.
Place zucchini halves open-side up on heavy foil.
Mix all other ingredients except cheese and spoon into zucchini (ingredients may heap over the top.
Cover with foil and bake at 350 degrees for 45 min to 1 & ¼ hr (depending on size of zucchini) until all ingredients heated well through and zucchini tender but not mushy.
Open foil, top with grated cheese and continue baking until cheese melts.
California Grilled Vegetable Sandwich
¼ cup mayonnaise
3 cloves minced garlic
1 TBS lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini sliced
1 red onion sliced
1 small yellow squash sliced
Thick cut sandwich bread
½ cup crumbled feta cheese
Mix mayonnaise, garlic, and lemon juice and set aside in refrigerator.
Preheat grill. Brush the vegetables and the grill with olive oil. Place all vegetable on grill and grill for 3 minutes on each side. Peppers may take a bit longer.
Spread mayonnaise mixture on bread slices and sprinkle with feta cheese.
Place on grill, place lid over bread, and grill for 2-3 min. Layer vegetables on bread and enjoy.
Zucchini-Cheese Sandwich
1 slice Italian bread, toasted
1 slice provolone cheese
½ small zucchini sliced
1 thin slice sweet onion
1 slice bacon crisply fried and crumbled
Dash of oregano leaves
For each serving, top toast with cheese slice, zucchini and onion. Sprinkle with crumbled bacon and oregano leaves.
Cook uncovered on ungreased cookie sheet in 350 degree oven until cheese is melted.


Vegetable Lasagna
6 lasagna noodles cooked
1 small zucchini & 1 small yellow squash halved and sliced
2 cup fresh mushrooms
1/3 cup chopped onion
2 TBS olive oil
1 cup cottage cheese
¼ cup shredded Parmesan cheese
¼ tsp pepper
2 cup spaghetti or marinara sauce
1 cup mozzarella
1 medium tomato chopped.
Cook onions, zucchini and squash, mushrooms, and tomato in hot oil until tender.
Stir together cottage and Parmesan cheeses with pepper.
Layer ½ of each: noodles, cheese mixture, vegetables and Mozzarella cheese. Repeat layer. Bake at 375 degrees for 40 min until heated through and cheeses melted.
Italian Sausage Soup with Tortellini
1 lb Italian sausage with casings removed
1 cup chopped onion
2 cloves minced garlic
5 cup beef broth (can use beef bouillon cubes)
½ cup water
½ cup red wine
4 large tomatoes peeled and chopped
1 cup thinly sliced carrots
½ TBS basil leaves
½ tsp dried oregano
1 (8 oz) can tomato sauce
1 ½ cup sliced zucchini
8 oz tortellini pasta
3 TBS parsley
In a large Dutch oven brown sausage and drain, reserving 1 TBS drippings in pan.
Saute onion and garlic until tender. Stir in beef broth, water, wine tomatoes, carrots, basil, oregano, tomato sauce, and sausage.
Bring to boil and then reduce heat and simmer for 30 min. Skim fat.
Stir in zucchini and parsley and simmer another 30 min adding tortellini pasta for last 10 min.
Sprinkle with parmesan and serve.

Zucchini and Eggplant Soup with Ditaloni
8 oz Ditali (a thick sided pasta tube)
one eggplant
2 diced zucchini
½ onion minced
1 qt shimmering broth (can make with water and a couple of chicken bouillon cubes)
2 potatoes peeled and thinly sliced
2 TBS butter
2 TBS olive oil
Salt and pepper to taste
Coriander to taste
Peel and dice eggplant, salt pieces and put them in colander in sink for 1 hr. Then rinse, pat dry, and blend very briefly.
Saute onion in olive oil and butter and when it begins to turn golden add eggplant and zucchini.
Cook for a few min, then add hot broth and potatoes. Add seasonings to taste and continue simmering until vegetables are almost done.
Add pasta and simmer on low heat stirring frequently. When cooked through stir in a pinch of coriander and serve.

Zucchini Bread
3 eggs
2 cup sugar
2 tsp vanilla
1 cup oil
3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp baking powder
2 cup peeled shredded zucchini
1 cup raisins (optional)
½ cup chopped nuts of choice
Variation: Can also add 1 pint blueberries to recipe
Mix in order given. Pour into greased large loaf pans. Bake at 325 degrees for 1 hour. Makes 2 large loafs.
Zucchini Bread (2 loaves)

3 eggs
2 cups sugar
1 tsp vanilla
1 cup oil
3 cups flour
½ tsp baking powder
2 tsp soda
½ tsp salt
1 ¼ tsp cinnamon
1 cup nutmeats
2 cups shredded zucchini
1 can (8 oz) crushed pineapple, well-drained
Beat together eggs, sugar, vanilla, and oil.
Add all other ingredients, mix well, and bake at 325 degrees for 1 hour.

Zucchini Chocolate Cake
½ cup soft butter
½ cup vegetable oil
1 & ¾ cup sugar
2 eggs
1 tsp vanilla
½ cup sour milk (place ½ TBS vinegar into ½ cup milk)
2 cups grated zucchini.

Cream butter, oil, and sugar. Add eggs, vanilla and sour milk. Beat well.
In separate bowl mix together: 2 & ½ cup flour, 4 TBS cocoa, 1 tsp baking powder, 1 TBS soda, ½ tsp salt, 1 tsp cinnamon,1 tsp nutmeg, ½ tsp ground cloves.
Add dry ingredients to cream mixture. Then add 2 cups grated zucchini (may peel or leave skins on zucchini).
Bake at 325 degrees for 40 min. Then remove from oven, sprinkle chocolate chips and nuts (optional) on top and return to oven until chips are softened; 5 to 10 minutes more.
Zucchini Bars
2 cup sugar
1 cup oil
3 eggs,
2 cup flour
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
¼ tsp baking powder
1 tsp vanilla
2 cup peeled grated zucchini
1 small grated carrot
¾ cup oatmeal
Beat sugar, oil, and eggs together.
Sift dry ingredients, add to creamed mixture and beat 1 to 2 min until well blended.
Fold in vanilla, zucchini, carrot, and oatmeal and mix well.
Put in greased 10x15x1 pan. Bake at 350 degrees for 20 min or until tests done. When cool frost with frosting.
Frosting
½ cup butter
¼ tsp almond flavoring
1 tsp vanilla
2 & ½ cup powdered sugar
1 8 oz pkg cream cheese
Beat all ingredients until smooth and frost.
Susie’s Zucchini Brownies
1 ¼ cup sugar
2 cups flour
¼ tsp salt
1 ½ tsp baking powder
½ cup cocoa
2 cups ground zucchini
1 egg
½ cup vegetable oil
2 tsp vanilla
Mix together sugar, flour, salt, baking powder, and cocoa.
Add zucchini, egg, oil, and vanilla and mix well. Pour into 11” by 15” greased pan, and bake at 350 degrees for about 20 minutes. Frost with your favorite frosting.






CUCUMBER RECIPES
Oil Dressing for Cucumbers or Cabbage
1 cup sugar
1 tsp dry mustard
½ small onion, chopped
1 cup vegetable oil
½ cup vinegar
1 tsp salt
¼ tsp pepper
1 tsp celery seed
Mix all ingredients, then whip in blender or with hand whipper until well-blended and smooth. Pour over sliced cucumbers or shredded cabbage.

Cucumber Cracker Dip
1 pkg cream cheese, softened
2 TB lemon juice
2 TB finely minced onion
½ tsp dill weed
½ tsp prepared horseradish
Dash of hot pepper sauce
1 cup seeded, finely diced cucumber
Chopped fresh parsley (optional)
Crackers of choice
Mix all ingredients except cucumbers, until well-blended and smooth.
Fold in cucumbers and serve on your favorite crackers.

Cucumber and Ham Salad Snackers (4 servings) Rachel Ray
1/3 lb cooked deli ham, sliced ¼ inch thick and diced
1 celery rib, chopped
2 TB green olives with pimiento, drained and finely chopped
2 TB chopped fresh parsley
2 TB mayonnaise (enough to bind salad ingredients together)
1 TB yellow mustard
1 large dill pickle, finely chopped
¼ small onion, finely chopped
Salt and pepper to taste
2 medium cucumbers
In a bowl combine the ham, celery, olives, parsley, mayonnaise, mustard, pickle, onion, salt and pepper. Set aside.
Cut the cucumbers into 1 ½ inch thick disks. With a melon baller, scoop out a little bit of the center of each cucumber disk, to create a cup.
Fill each cup with a heaping TBS of the ham salad.
Serve cold.

Cucumber Orange Salad
1 medium cucumber, thinly sliced
1 small orange, peeled and sectioned
2 TB sweet onion, minced
1 TB lemon juice
½ tsp salt
¼ tsp pepper
1 tsp extra virgin olive oil
Lettuce
In a medium bowl, combine cucumber, orange sections, and onion.
In a small bowl, combine remaining ingredients 9except lettuce). Pour thyis dressing over the cucumber mixture and toss to coat. Cover and refrigerate for 2 hours.
Serve on a bed of lettuce.

Kansas Cucumbers
1 cup mayonnaise or salad dressing
¼ cup sugar
4 tsp vinegar
½ rsp dill weed
½ tsp salt
4 medium cucumbers, peeled and thinly sliced
3 green onions, chopped
Combine first 5 ingredients in medium serving bowl. Mix well.
Add cucumbers and onions and stir to mix well.
Cover and chill for at least 1 hour before serving. Can refrigerate overnight.