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Thursday, October 12, 2000 Tested by Rebecca Sodergren
It's the height of apple season, and today's Countdown to Dinner recipe is a delicious way to use apples.
Beverly Baringer of Coal Center found this recipe in "Taste of Home's Quick Cooking Cookbook."
She is retired from her job as a receptionist. Her husband, Ken, also retired, used to do maintenance at condominiums in Fox Chapel.
They have three children -- David of Carlisle, Pa.; Kimberly Anders, who lives next door, and Doreen of State College. Three of their grandchildren are in college, and the other two are in high school.
The Baringers are active in their church, Garwood Baptist in Daisytown, where Beverly Baringer used to be the pianist and treasurer.
We loved this light, crisp salad. It works well as a side dish, but it could also be plumped up with chicken chunks and served on leaf lettuce for a summer luncheon. And by all means, go for the walnuts.
1 medium cucumber, peeled, seeded and diced
In a bowl, combine the cucumber, chopped apple and grapes. In a small bowl, combine sour cream, sugar and parsley. Pour over cucumber mixture and toss to coat. Stir in walnuts if desired. Serve immediately.
Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.
The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.
Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.
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