DON'T SQUASH THE CUCUMBERS
DEAR MELBA: You shared a squash recipe, so I decided to tell you my squash story. Recently, I noticed some good-looking zucchini squash in the store and bought four. I washed, peeled, chopped them and put them in a pan to cook.
My son came in and asked what I was cooking. I said, “I'm cooking some zucchini squash.” He said, “Well, it smells like cucumbers.”
Yes, I was cooking cucumbers! I'm not signing my name, because I wouldn't want readers to read it and say, “Who would do such a thing?”
NO NAME PLEASE
DEAR NO NAME: Next time you shop, choose cucumbers purposely, and make Refrigerator Pickles. This recipe was shared by Dave Farrington, Midwest City.
8 cups sliced cucumbers
1 cup diced bell peppers
1 cup chopped celery
1 cup sliced onions
1 jar (4 ounces) pimientos, drained
2 tablespoons salt
2 cups sugar
1 cup white vinegar
1 teaspoon celery seed
1/2 teaspoon mustard seed
In large bowl, combine cucumbers, peppers, celery, onions and pimientos. Sprinkle with salt and let stand 3 hours.
In medium mixing bowl, mix sugar, vinegar, celery seed and mustard seed. Drain vegetable mixture and add sugar-vinegar mixture. Stir well. Pour into container, cover and refrigerate. Makes 1 gallon.