Lois Chitwood
If you all have looked at today’s recipe, you might be wondering about why I used two names. Well, here’s the story behind this recipe. You see, I know both of these ladies and they are my friends. I actually met Regina several years ago then there was a long time that our paths didn’t cross again until about 3 or 4 years ago.
We invited Regina to come to a gathering we were having. When she came, she also brought this wonderful cucumber salad. She let us keep what little was left over. I told her later that I wanted the recipe and she gave it to me and then it got lost, misplaced or something. Just recently our paths crossed and I asked for the recipe again and she gave it to me. Of course, this time I quickly added it to my actual computer of recipes.
I asked if I could use her name and she said she had got it from Joan, her friend and also a lady I had met at Regina’s home. She’s my friend too. So, they gave me permission to share this with you all. I think you will be happy they did, because as they “most people” say it’s a keeper. Hey my friends Regina and Joan are too. Love to all of you my dear friends of whom all are my keepers too!
God bless and enjoy!
Give unto the LORD the glory due unto his name: bring an offering, and come into his courts. O worship the LORD in the beauty of holiness: fear before him, all the earth. Say among the heathen that the LORD reigneth: the world also shall be established that it shall not be moved: he shall judge the people righteously. Let the heavens rejoice, and let the earth be glad; let the sea roar, and the fulness thereof. Let the field be joyful, and all that is therein: then shall all the trees of the wood rejoice before the LORD: for he cometh, for he cometh to judge the earth: he shall judge the world with righteousness, and the people with his truth. – Psalm 96:8-13
Joan and Regina’s Creamed Cucumber Salad
5 cucumbers peeled and sliced in round slices about 1/4 of an inch OR your desire
1 bunch green onions rinse and remove end; chop remaining part adding some of green stems (optional)
1 tsp. salt
1 cup mayonnaise
1/4 cup evaporated milk
1/4 cup white vinegar
1/4 cup sugar
2 drops hot pepper sauce (optional)
1 tsp. dried parsley
1/4 tsp, black pepper
1/4 tsp garlic powder
1/4 tsp. onion powder
Combine cucumbers and green onions in a large bowl. Cover and sprinkle with salt, toss to cover and let stand for 1 hour. Drain and set aside, then in a separate bowl combine mayonnaise, evaporated milk, vinegar, sugar, hot sauce, parsley, pepper, garlic powder, and onion powder stir to blend well then pour over cucumber mixture carefully tossing to cover and mix well. Cover and refrigerate several hours to allow flavors to blend together.
It keeps well for about 2-3 days; however, there most likely won’t be any leftovers.