Stan Horwitz wrote:

> I am not sure what carnitas are (or is), but I make a great cucumber
> salad and its damned near impossible to screw up. You need to make it
> one day a head of time. I got the recipe from the 2nd Avenue Deli's
> cookbook, but I just wing it because I can't seem to find that cookbook.
>
> What I do is I take a couple of cups of plain white vinegar and I mix in
> half a cup of sugar. The recipe calls for regular sugar, but I use
> Splenda because I need to keep a low carb diet. No one who I have fed
> this to has noticed a difference, although I do tell people I use
> Splenda instead of real sugar. Mix in a half teaspoon of white pepper
> (although I use black instead). Stir the vinegar and sugar mixture.
> Taste the vinegar mixture adjust the sweetness as you see fit.
>
> Slice three or four pickling cucumbers paper thin and half a plain white
> onion. Layer the cucumber and onion slices in a deep bowl. Pour the
> vinegar sugar mixture over the sliced vegies. You want enough liquid to
> cover the vegies. If you think your salad needs more vinegar and/or
> sweetener, add whatever suits your taste. Cover the bowl tightly and
> refrigerate over night. The result will be delicious.


Yep, it will. Interestingly enough my mom made this a lot when I was
growing up, it was just about the only way most Midwestern cooks would
prepare cukes.

I just got a bunch of cukes at the store (they were three for a dollah),
I'll be making yer recipe tomorrow (Sunday) morning, Stan Since it's
STEENKIN' hot here in Illannoy it will be quite refreshing. Served with
some farmer's market tomatoes, and a salad with cold chicken, it will make a
nice hot - weather meal. Blueberry smoothies for dessert!

[I just made two "microwave" meatloves, I was inspired by Sheldon's mw
meatloaf suggestion of a whiles back. They are of that fercockt "mystery
meat" though ;-)

--
Best
Greg