RecipeSauces and RelishesYield: 4 to 6 side-dish servings
Creamy Cucumber Mold
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 353. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 2 tablespoons sugar
- 1 envelope unflavored gelatin
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 of an 8-ounce container soft-style cream cheese
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup dairy sour cream
- 1 cup finely chopped, seeded, peeled cucumber
- 1/4 cup snipped parsley
- 2 tablespoons finely chopped green onion
Instructions
- In a medium saucepan combine sugar, gelatin, salt, and 2/3 cup water. Let stand 5 minutes. Cook and stir over low heat till gelatin dissolves. Stir in lemon juice.
- With a rotary beater, gradually beat hot gelatin mixture into cream cheese till smooth. Beat in mayonnaise and sour cream. Stir cucumber, parsley, and onion into cream cheese mixture.
- Pour into a 3 1/2-cup mold. Chill till firm. Unmold onto a lettuce-lined plate and garnish with cucumber slices, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative