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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A terrific way to take advantage of summer's produce and a little like gazpacho on a plate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 cucumber, peeled and thinly sliced |
4 tomatoes, peeled and thinly sliced |
2 green bell peppers, seeded and sliced thinly |
1 pilot cracker (hardtack) |
1 tablespoon onion, finely minced |
2 tablespoons sour cream |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon a-1 steak sauce |
salt and pepper |
paprika |
1/4 teaspoon dry mustard (coleman's preferred) |
1 teaspoon sugar |
Directions:
1. Drain thinly sliced vegetables.
2. Soak cracker in cold water for 3 minutes and squeeze dry.
3. Place a layer of vegetable mixture in bowl and sprinkle with chopped onion and cracker.
4. Mix sour cream with the remaining ingredients; spread lightly over this layer.
5. Repeat layers until all ingredients are used.
6. Chill.
7. When ready to serve, spoon onto lettuce leaves or mesclun.
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