This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cucumber Cottage Cheese
(a light lunch)

Small cucumber, unpeeled
2 cups low-fat cottage cheese
1 teaspoon dried onion
1 tablespoon chopped fresh parsley
1/2 teaspoon dill seed
Lemon juice, Tabasco sauce, optional

Cut cucumber in half lengthwise. Scoop out seeds. Shred coarsely, using hand grater or shredder attachment on electric grinder, food processor or mixer. Press out moisture. Combine with remaining ingredients, mixing well. Season to taste. Chill, then mound individual servings on lettuce. Serves four, about 90 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

New England Marinated Cucumbers

1 medium cucumber, thinly sliced
1 onion, peeled, thinly sliced
Water and cider vinegar
1 teaspoon sugar, optional

Put cucumber and onion in a non-metallic bowl. Cover with equal parts water and vinegar. Salt and pepper to taste. Cover and chill. Serves four, 20 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Italian Marinated Cucumbers

1 large cucumber
1 ripe tomato
2 teaspoons dried onion flakes
1/8 teaspoon dried garlic flakes
1/4 teaspoon dried oregano
2 teaspoons olive oil
2 tablespoons chopped fresh parsley (or 2 teaspoons flakes)
2 tablespoons red wine vinegar

Quarter cucumber lengthwise, then slice into half-inch chunks. Peel tomato if skin is tough, then dice. Combine all ingredients and chill 30 minutes. Salt and pepper to taste. Serves six, 30 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was printed across two columns so I snipped them together for the scan).

Greek Yogurt and Cucumber Salad
(“Ja Juck”)

1 small cucumber
1 cup plain low-fat yogurt
2 cloves garlic, minced
1/2 teaspoon salt
Pinch of pepper
1/4 cup fresh chopped mint leaves, loosely packed (or 1 tablespoon dried)

Slice cucumber thinly. Arrange on four small plates. Combine yogurt, garlic, salt, pepper and mint in blender, or stir well by hand, and spoon over cucumber slices, covering completely. Sprinkle with parsley, if desired. Serves four, about 40 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cold Seafood Salad

Drain and add one six- or seven-ounce can of flaked water-packed white meat tuna. (Canned or cooked crab or lobster meat may also be used.) For a colorful accent, peel and section a fresh tangerine and add it to the mixture. Serves two, under 145 calories each, or under 165 calories with tangerine sections.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

Japanese Cucumber Salad

1 cucumber, thinly sliced
1 tablespoon white vinegar or white wine vinegar
1 tablespoon sake wine (or sweet sherry)
2 teaspoons Japanese-style soy sauce

Combine all ingredients in a non-metallic bowl, cover and chill one hour or more before serving. Serves two, about 35 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cherry Perfection Salad

Two pkgs. (3 oz. each) wild cherry gelatin
Two cups boiling water
One can (16-oz.) pitted red sour cherries
One-fourth cup sugar
Three-fourths cup chopped pecans
One-half cup chopped celery
Salad greens

Dissolve gelatin in boiling water. Drain cherries, measuring sirup and add cold water to sirup to make one and one-half cups. Stir into dissolved gelatin. Chill until thickened.

Meanwhile, sprinkle sugar over drained cherries, stirring occasionally. Fold into thickened gelatin with pecans and celery. Spoon into one and one-half quart ring mold or 12 individual molds. Chill until firm. Unmold onto salad greens. Serve with sour cream or mayonnaise, if desired.–Yields 12 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

FRESH FRUIT SALAD

1/2 cup mayonnaise
1/4 cup confectioners’ sugar
1 tbsp. orange juice
1 tbsp. grated orange rind
1/2 cup sweetened, whipped cream or non-dairy whipped cream
4 cups diced fresh fruit (kiwi, grapes, pineapple, apples)

Combine all ingredients except fruit and mix well. Gently stir fruit into sauce. Serve in sherbet glasses.