Found myself in this forum when poking around in pickling cucumbers. Didn't realize I ended up in Asian vegetable forum. My apologies to anyone who might get annoyed for seeing a post here regarding a wonderful cucumber variety I am growing this year. Got the seeds from Totally Tomatoes (primarily sells heirloom variety tomato seeds). It is a French cornichon type that's burpless and seedless. Highly productive vine sets perfect fruits early without cross pollination. It even seemed like the fruits set before the flowers opened! Fruits are sweet, firm, and crunchy. Best harvested when they are about 4-5" long. Diameters are about 1 to 2 inches. (2-3" if I don't pick soon enough.) My only grievance is that the smooth skin is covered with extremely sharp needle-like spines. Holding one is like holding a spiny cactus! Great in salads, great in pickling! The variety is called "Cool Breeze". We got seeds into ground late this year, but with only four plants, we've harvested enough to eat some, discarded some too large for eating (but great for the have-a-heart trap and controlling slugs), to pickle a batch (~20 cukes), and I just harvested 30 more to combine with the 8 picked earlier to use for the next batch of pickles! Trying to decide which kind to make next. Probably more LLSPC's and maybe save some for a couple of quick pickle recipes. There's still more fruit on the vine! In comparison, the Kirby cukes that were planted at the same time are just starting to produce fruit ready for harvesting, but we only had two and there is maybe 1 or 2 nearly ready, and a only handful of newly set fruit. They are beauties though. If I get enough, I'll probably make some dills or half sours. I'll save the Straight 8's for salads, but have only seen a single fruit set on the vine and it's far from ready for harvesting. I highly recommend this cucumber variety. Maybe you could try it and not have the worm problems you were seeing with the ones you were growing.

Unless I had tasted this soup at La Bonne SoupeÂs NYC bistro, I would have never even tried a recipe with a quart of sour cream! But itÂs always a hit for a summer luncheon or tea. Sometimes I add a little chopped fresh dill and garnish with a sprig of dill instead of the basil. COLD CORAL SOUP 3 large cucumbers 1 small onion, sliced 1 cup tomato juice 1 Tbs. tomato paste 1 cup chicken broth 1 quart sour cream 1/4 cup dry fino sherry 12 small fresh basil leaves for garnish Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed. Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours. Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings

While I use cilantro in Mexican dishes, I also use it in Asian dishes. Here's a couple that my family enjoys. Becky * Exported from MasterCook * Asian Coleslaw Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons seasoned rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter (I used chunky) 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root (I use the micoplane grater) 1 1/2 tablespoons minced garlic (I use a garlic press) 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers -- thinly sliced 2 carrots -- julienned 6 green onions -- chopped 1/2 cup chopped fresh cilantro roasted peanuts -- optional 1 In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. 2 In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : This is really good with chopped cooked chicken added. To make it really fast you can use bagged coleslaw mix. Don't mix it until right before you serve it - it wilts quickly. The dressing can be prepared a day or two ahead and kept in the fridge. * Exported from MasterCook * Thai Chicken Sate with Spicy Peanut Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves 2 tablespoons Orange juice 2 tablespoons low sodium soy sauce 1/4 teaspoon Sesame oil 1 large clove garlic -- minced SPICY PEANUT SAUCE 2 tablespoons Finely chopped fresh cilantro 3 tablespoons Warm water 3 tablespoons Chunky peanut butter 1 teaspoon Brown sugar 1/2 teaspoon Crushed red pepper flakes 1/2 teaspoon low sodium soy sauce Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8 skewers. Place in an ungreased shallow dish or 13X9" baking dish. Combine orange juice, soy sauce, oil and garlic; mix well. Pour over chicken; let stand at room temperature 15 minutes, turning once. Combine sauce ingredients and set aside. Line broiler pan with foil; broil chicken 4-6" from heat 6-8 minutes or until chicken is no longer pink, turning once. Serve immediately with sauce. If desired, longer skewers can be used. Alternate chicken with cut up vegetables such as red or green peppers and mushrooms. Marinate and broil as directed above. Source: "http://www.hugs.org/Thai_Chicken_Sate_with_Spicy_Peanut_Sauce.shtml" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SWEET & SOUR CUCUMBER RELISH (TAENG KWA BRIO Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Cucumbers -- peeled, halved lengthwise and sliced thinly 1 small Red onion -- peeled, halved and sliced thinly 1/2 teaspoon Dried red chili flakes (or more, to taste) 4 tablespoons Granulated sugar 1/2 cup Water 5 tablespoons rice vinegar 1/2 teaspoon Salt chopped cilantro -- to taste Toss the cucumber, onion and chili flakes together in a bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the veggies. Stir and refrigerate until served. - - - - - - - - - - - - - - - - - - -

Here are some I have saved... LAYERED CRAB TACO DIP (serves 8-10) Two 6 oz cans lump crabmeat, drained or 1 lb fresh crabmeat, picked over 1 medium tomato, diced 2 green onions, minced 1/2 cup diced red onion 1/2 cup diced cucumber 2 TBL chopped parsley 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice Salt & pepper Two 8 oz pkg cream cheese, softened 1/4 cup mayonnaise 1 avocado, peeled, seeded & diced Combine crab, tomato, green onion, red onion, cucumber & parsley in a large glass bowl. Stir in lime, lemon & orange juice. Season to taste w/salt & pepper. Cover & refrigerate 8 hours or overnight. Combine cream cheese & mayo. Spread over a large round platter to resemble a pizza. Cover cream cheese mixture with diced avocado. Drain crab mixture, discarding liquid. Spread over avocado. Serve w/chips.~~ SHRIMP ONO (serves 10) 5 lbs shrimp, boiled, peeled & deveined 1 cup canola oil 1/2 cup vinegar 1 1/4 cups finely chopped celery 2 1/2 TBL minced bell pepper 1/4 cup grated onion 1 clove garlic, minced 5 TBL minced parsley 3/4 cup spicy hot mustard 1/4 cup paprika 1 1/2 tsp salt 1/4 tsp pepper Place the cooked shrimp in a large bowl. Combine the oil, vinegar, celery, bell pepper, onion, garlic, parsley, mustard, paprika, salt & pepper in a bowl & mix well. Pour over the shrimp. Marinate, covered in the refrigerator for 24 hours, stirring occasionally.~~ From Bay Tables SWEETLY SPICED PECANS (1 lb) 1 egg white, lightly beaten 2 TBL cold water 1/2 cup sugar 1/2 tsp salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground allspice 1 lb pecan halves Combine all ingredients except pecans in a large bowl; add pecans, stirring well. Bake in a single layer on a lightly greased baking sheet in a preheated 250 oven for 1 hour. Let cool. Store in an airtight container.~~From Thymes & Pleasures. CHEESE STRAWS (makes 5 dozen) 1 scant cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400° oven for 10 minutes or until slightly brown. (May make ahead & store in airtight container.~~ From Company's Coming. HERBED PEA PODS (serves 12) 8 oz cream cheese, softened 1/2 cup butter, softened 4 tsp tarragon wine vinegar (or white wine vinegar) 1 tsp coarsely ground pepper 2 cloves garlic, minced 4 tsp minced fresh parsley 1/2 cup whipping cream 1 lb pea pods Process the cream cheese, butter, vinegar, pepper & garlic in a blender or processor until blended. Combine the mixture w/the parsley in a mixer bowl & mix well. Add the cream, beating until creamy. Chill, covered for 2 hours. Steam the pea pods for 3-5 minutes. Drain & pat dry. Make a slit in the top of each pea pod. Fill each pod with 1 tsp of the cheese mixture using a pastry tube. Arrange on a serving platter. Chill, covered for up to 8 hours before serving.~~ ITALIAN PEPPERONI CHEESE PUFFS 1 1/4 cups water 1/3 cup shortening 1 1/2 cups flour 4 eggs 3/4 cup finely chopped pepperoni (3 oz.) 3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.) 2 tablespoons snipped fresh parsley 1/8 teaspoon garlic powder 1/8 teaspoon pepper Preheat oven to 450 °. Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake for 15-17 minutes or until golden. Transfer to a wire rack. Serve warm. (room temp is fine) Makes 48 SAVORY SPINACH BALLS - from Ruthanna 2 packages frozen chopped spinach, cooked and drained 1 large onion, chopped fine 4 eggs, beaten 3/4 cup melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon thyme 1/2 cup Parmesan cheese 2 cups Pepperidge Farm herb seasoned stuffing mix Mix all ingredients in a large bowl; chill 1/2 hour. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes. Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill. Makes about 4 dozen. Habanero Lime Cheesecake Crust: 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs Pinch salt 1/3 cup melted butter Filling: 3 habanero peppers 2 tablespoons sugar, plus 1 cup 24 ounces cream cheese Pinch of salt 4 eggs 2 tablespoons heavy cream 1 lime, zested 1 very juicy or 2 less juicy limes, juiced 1 lime sliced thinly, for garnish 1whole habanero, for garnish Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water. Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results. Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top. Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish, if desired, with slices of lime and place a whole habanero in the center. Raspberry Wings 1-1/2 c seedless raspberry jam 1/3 c balsamic vinegar 3 T soy sauce 1-1/2 tsp crushed red pepper 1 pkg (5 lb) frozen chicken wings, thawed Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss the wings with half of the jam mixture. Place on the baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes, or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately. NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry. Serves: 4 to 6 Blue Cheese Cocktail Wafers 2 ¼ cups flour ½ cup sifted confectioners sugar ½ tsp salt ½ tsp ground white pepper ½ pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces) ¼ cup milk 1 ¼ finely chopped pecans or walnuts, divided Sift the dry ingredients Cut in the butter and cheese Sprinkle with the milk Mix to create stiff dough Mix in ¾ cups of the nuts Shape dough into two rolls 2 inches by 10 inches Coat the rolls with the rest of the chopped nuts Wrap in plastic and refrigerate at least 4 hours Pre heat oven to 400 degrees With a sharp knife, slice into ¼ inch slices and place on ungreased cookie sheet Bake about 8 minutes until lightly browned. Cool on wire racks Makes about 100 Black Olive Tapenade ==================== Olive Tapenade 2 large garlic cloves 1 3/4 cups pitted Kalamata olives 4 anchovy fillets 1 1/2 tablespoons drained capers 2 to 4 Tablespoons fresh basil 1 tablespoons fresh lemon juice 1/4 cup olive oil salt/pepper to taste . Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of french bread. Options: Use some or all green olives add small can of quality tuna add 1 to 2 tablespoons brandy add more anchovies Snackers 1 ring Dutch Balogna ( about a pound ) 2 medium yellow onions ( about the size of a baseball) Slice and layer in a crock or straihgt sided bowl In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refigerated for 24 hours. Serve with cocktail rye PARMESAN BLACK-PEPPER BISCOTTI These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper  perfect for nibbling in between sips of wine. 1 1/2 tablespoons whole black peppercorns 4 cups all-purpose flour plus additional for dusting 2 teaspoons baking powder 2 teaspoons salt 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups) 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup whole milk appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350°F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300°F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks. Makes 5 to 6 dozen biscotti.