Recipe collection from Ocean City
A small, new spiral-bound book that gives some new ideas for summer dinners and entertaining friends is "Ocean City a la Carte." There are many seafood recipes and a collection of dishes gathered from around the world.Skip to next paragraph
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The theme throughout is "Ease and speed. . . with a touch of class." Sketches are by Carl Winkel, who has exhibited paintings and drawings in this country and abroad. cookbook may be purchased for $7 by mail form the author at P. O. Box 938, Bethany Beach, Del. 19930. Here are two summer recipes from the book. Cucumber Crab 1 1/2 cups cram meat 6 cucumbers, large enough to scoop out center with a small knife 1/3 cup celery, chopped fine 1/4 cup Russian dressing 1 tablespoon mayonnaise
Mix ingredients and stuff into cucumbers. Chill. Slice at serving time and place one slice on cracker or slice of dark party pumperknickel. This recipe can be used beautifully as a salad also. Place on a lettuce leaf and slice the whole cucumber down the middle. Yogurt and Cucumber Soup 3 cups plain yogurt 1 1/2 cups cubed or grated cucumber 1/2 currants or small seedless raisins 3/4 cup water 1 tablespoon fresh dill 3 tablespoon minced chives or scallions 1/2 teaspoon salt Twists of ground black pepper
Beat yogurt, add cucumbers and currants, blend and add water until you have a creamy soup texture. Add dill, chives and seasonings. Blend and chill. Serve as cold as possible. For more protein, add 2 hard cooked eggs, chopped, at serving time. Serves 4 to 6.