Ingredients

• 4 medium-large cucumbers, peeled and sliced 1/8-inch thick
• 1/2 cup plus 2 tablespoons light sour cream
• 2 tablespoons chopped fresh dill, or 2 teaspoons dried
• 1/2 cup thinly slivered onion
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt

Directions

* Place cucumbers and onion in a large bowl, and toss to mix well. Set aside.

* Place remaining ingredients in a small bowl, and stir to mix well.

* Add sour cream mixture to cucumbers, and mix well. Serve immediately, or cover and chill until ready to serve.

Makes 4 servings.

Ingredients

• 1 can (1 pound) black beans, drained and rinsed
• 1 can (1 pound) black beans, drained and rinsed
• 1 medium tomato, seeded and chopped
• 1/2 cup thinly sliced celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped sweet onion
• 2 tablespoons minced fresh cilantro
• Dressing:
• 3-4 tablespoons white wine vinegar
• 1 tablespoon olive oil (optional)
• 1 teaspoon dried oregano
• 1 teaspoon crushed fresh garlic
• 1 teaspoon sugar
• 1/4 teaspoon salt

Directions

Combine the beans, rice, tomato, celery, green pepper, onion, and cilantro in a large bowl, and toss to mix well. Combine the dressing ingredients in a small bowl, and stir to mix well. Pour the dressing over the bean mixture, and toss to mix. Cover the salad and chill for at least 2 hours before serving.

*I also cubed up a fresh zucchini and tossed it in. Very nice:)

This is a recipe that came from the Taste of Home board posted by Maddymoo.

EXCELLENT recipe:)

Ingredients

• 4 large eggs
• 1/4 cup sour cream
• 1/2 teaspoon English powdered mustard
• 1 teaspoon Dijon mustard
• 1 teaspoon Dijon mustard
• 4 drops hot sauce
• Salt
• 1/2 cup mayonnaise
• 4 tablespoons Pickapeppa sauce
• 2 tablespoons chopped chives

Directions

Put the eggs in a heavy saucepan that will just hold them in one layer, cover them with cold water by 1 inch, and bring to a boil over high heat. The moment the water boils, remove the pan from the heat, cover it and let stand 10 minutes. Then immediately cool the eggs under cold running water. If the water is not cold, add some ice.

Peel the eggs, slice them lengthwise and scoop out the yolk. Put the yolks in a bowl and mix with the sour cream, powdered mustard, Dijon mustard and hot sauce until smooth. Taste for salt. Put the mixture back in the egg whites and put the egg halves on plates with the flat side down.

Mix the mayonnaise and the Pickapeppa sauce together, and spoon over the eggs to “nap” them. Garnish the eggs and plates with the chives.

I just happen to love Pickapeppa sauce, and putting some of it in mayonnaise is easy, as would be adding Indian lime pickle or mango chutney, plus hot sauce for a bit of heat or even beet horseradish.

For a more surprising visual effect and a more complex dish, instead of halving the eggs, cut off the tops and bottoms, scoop out the yolks without damaging the whites, make the deviled yolk mix, then put it in a pastry bag and fill the eggs by piping the egg mixture back into the hollowed-out whites. Serve them standing up with the mayonnaise spooned over. A whole platter of these eggs for a buffet will pleasantly surprise everyone.

Makes 4 servings.

*Source: Clarion-Ledger – Jackson, Ms

Ingredients

• 1 can mandarin oranges
• 1 can chunk pineapple
• 1 lg. container Cool Whip
• 1 lb. cottage cheese
• 1 (3oz) pkg. Jello (dry)

Directions

Mix and chill.

Ingredients

• 6 unpeeled apples
• 1 can crushed pineapple, drained
• 1 lg. container Cool Whip
• 2 T. sugar
• 1/2 c. nuts

Directions

Dice apples. Add rest of ingredients, mixing well. Top with chopped nuts.