Recipe: Cucumbers with Mock Sour Cream (1980)

CUCUMBERS WITH MOCK SOUR CREAM

1 1/2 cups sliced unpeeled cucumbers
Salt (to taste)
Water
1/3 cup plain low-fat yogurt
2 teaspoons wine vinegar (either white or red)
Dash sugar
Dash garlic powder
1 tablespoon plus 1 teaspoon vegetable oil

Place the cucumbers in lightly salted water 30 minutes; drain thoroughly. Place in ice water 30 minutes to crisp. Drain thoroughly.

Meanwhile combine the remaining ingredients. When the cucumbers are ready, add the yogurt mixture and mix well.

Makes 3 servings
Source: The Low-Cholesterol Food Processor Cookbook by Suzanne S. Jones, 1980