We're not sure how the weather is in your neck of the woods, but our springtime weather has been pretty rainy so far. But we know that brighter days are right around the corner, and we're sure that you're looking forward to them just as much as we are. So today, even though it doesn't feel much like Spring, we're hoping that your recipes will put us in a blue-sky state of mind.
So tell us...
What are YOUR favorite SPRINGTIME SUPPER recipes?
Share 'em all in today's Recipe Round-Up!
Here's a light salad that you'll love, from our cookbook, Dinners on a Dime!
Dilly Cucumber Salad
This recipe was shared with us by Debra Holme, all the way from Victoria, Australia! She writes, "When I moved here to Australia, I brought along my Gooseberry Patch books. I absolutely love your books. They make me a bit homesick, but they are comforting to look at and read. I’ve introduced them to some of my new Aussie neighbors. I am happy to share this recipe with you." We love the recipe, Debra, and we're glad we could bring you a little flavor of home!
4 c. cucumbers, peeled
and thinly sliced
3/4 c. sour cream
1 T. oil
1 t. sugar
1/2 t. garlic salt
1/2 t. salt
1/2 t. white vinegar
1/4 t. dill weed
Place cucumbers in a serving bowl. In a separate bowl, mix remaining ingredients except dill weed; add to cucumbers and toss to coat. Sprinkle dill weed over salad. Cover and refrigerate for at least one hour. Mix lightly before serving. Makes 5 to 6 servings.
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