SAUTEED CUCUMBERS WITH YOGURT (for eight)
20 small pickling (Kirby) cucumbers
½ cup butter
4 medium sized onions, peeled and coarsely chopped
salt to taste
½ cup plain yogurt (optional)
½ cup chopped fresh parsley
1. Wash and coarsely grate the cucumbers into a colander. Let stand until cooking time.
2. Squeeze water out of cucumbers.
3. Heat butter in skillet and saute onions until they soften. Add cucumbers and cook, stirring occasionally, until mixture is soft, about 5 minutes. Season with salt, if desired.
4. To serve, blend in yogurt, if desired, and sprinkle with parsley.
from Marian Burros, the New York Times