St. Paul's Pioneer Press columnist Lynda Kochevar used Potluck Paradise to answer a reader's request for an oven-baked spare rib recipe. http://www.twincities.com/ci_15117130.
This quickly and easily made cucumber and onion relish also from Potluck Paradise is the perfect accompaniment. It keeps for days in the refrigerator - perfect to go on top of a sandwich made from the rib leftovers.
Cucumber Salad
(serves 7 to 8)
1 large cucumber (or use 2 cucumbers and leave out onions)
2 medium onions
1/2 cup sugar
1/2 cup vinegar
1/2 teaspoon salt
Select a cucumber that has not been coated with wax and scrub it well. Slice cucumber and onion as thinly as possible and put into a heatproof bowl. Combine the sugar and vinegar in a small saucepan. Stir to dissolve sugar as you bring it to a boil over medium heat. Pour the boiling mixture over the cucumber and onions. Add salt if desired. Let stand until room temperature, stirring from time to time. Cover and put in refrigerator. Keeps for several days.
If you live in southwestern Minnesota Deb and I will be on the Great Potluck Paradise Book Tour in the middle of June. See dates at column on left. Details to come.
Happy Summer!
