Instructions: In a strainer, squeeze out excess liquid from the cucumbers. Mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use.

Variations: Substitute 1 pint good-quality whole milk plain yogurt for one pint of the sour cream. Omit herbs and add one clove minced garlic and approximately 1 tablespoon cumin, to taste. Or add 4 or 5 finely minced scallions, greens included. One to two tablespoons Dijon mustard can be added to either combination.

Makes 1 quart.

Yield: 1 quart

NOTES : Special thanks to Rosie ODonnell, host of "The Rosie ODonnell Show"

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