Cucumber Citrus Sour Cream Mold For A Crowd Recipes

Steps:

• 1. Dissolve jello and salt in boiling water; cool. Combine mayonnaise and sour cream; mix well. Gradually add jello mixture to mayonnaise mixture. Chill until partially set; fold in cucumber, pimiento and onion. Pour into a 1-quart mold; chill until firm. Unmold on to serving plate.

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Steps:

• Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water, lemon zest and juice. Refrigerate until slightly thickened.
• Mix sour cream, onions and dill weed until blended; whisk into gelatin. Refrigerate until thickened. Stir in cucumbers.
• Pour into 5-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold.

Steps:

• In a small bowl, combine the sour cream, chives, lemon juice, salt if desired and pepper. Add cucumber and toss to coat. Cover and refrigerate until serving.

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

Steps:

• Stir boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved.
• Add cold water and lemon juice; stir.
• Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix sour cream and dressing until well blended.
• Stir into thickened gelatin.
• Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression).
• Stir in cucumber, onion and dill weed.
• Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm.
• Unmold.
• Garnish as desired.
• Store leftover gelatin mold in refrigerator.

Steps:

• Put cucumbers in a large, glass baking dish. Sprinkle 1/8 cup salt on the cucumbers, mixing well.
• Chill the cucumbers in the refrigerator.
• In a large mixing bowl, combine sour cream, lemon juice, scallions, sugar, pepper, and remaining salt.
• Refrigerate at least 2 hours.
• When both cucumbers and sour cream are well chilled, drain the water from the cucumbers and combine with the sour cream mixture.
• Chill again in the refrigerator for several hours or overnight.
• To serve, arrange cucumbers with sauce in several serving bowls and sprinkle with chopped parsley.