| CUCUMBER SALAD |
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6-8 servings3 medium cucumbers, scored lengthwise with tines of fork and thinly sliced 3/4 teaspoon salt, divided 1/3 cup chopped onion 1/3 cup cider vinegar 3 tablespoons CRISCO Oil 2 tablespoons sugar 1-1/2 teaspoon caraway seed 1/2 teaspoon paprika 1/8 teaspoon pepper Place cucumbers in medium mixing bowl. Sprinkle with 1/4 teaspoon salt. Let stand about 1 hour. Drain. Blend remaining ingredients and remaining 1/2 teaspoon salt in small mixing bowl. Pour over cucumbers. Toss to coat. Cover and refrigerate at least 3 hours. Stir before serving. |
