Created by ForeverMama on February 25, 2017
Step 1: Slice cucumber into 1/4-inch slices. Place them in a large saucepan and add the herbs, peas, butter, salt, and water.
Step 2: Cover and bring to a boil. Reduce heat to low and simmer for 6 minutes, less if frozen peas are used.
Step 3: Blend the sour cream, mayonnaise and lemon juice, and pour over the peas.
Step 4: Heat thoroughly, stirring to prevent sticking. Serve immediately.
Step 5: Combine sugar, melted butter, flour, mustard, turmeric, and salt in a small saucepan.
Step 6: Whisk in the beaten egg and gradually add the hot milk.
Step 7: Place on the stove over medium heat. When hot, briskly beat in the vinegar, stirring until thickened. Remove from heat and cool.
Step 8: If using for potato or macaroni salad, add to the salad while warm so the flavor permeates the entire salad.
Step 9: If using the apples, add minutes before serving.
Step 10: YIELD: about 2 cups