Stuffed Cucumbers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 large: Cucumbers,
1 tsp: Chicken-flav. inst. bouillon,
1 cup: Water,
2 tbsp: Butter, or marg.
1/2 cup: Radishes, chopped
2 cup: Bread crumbs, soft
1/2 tsp: Marjoram, crumbled
1/2 cup: Swiss cheese, shredded
1: Egg, beaten
1 cup: Milk,
1/4 tsp: Salt,
ds Pepper,
Directions:
Peel cucumbers; cut in half lengthwise, and scoop out seeds. Place
halves, cut side down, in a large skillet. Add instant bouillon and
water; mix well. Heat to boiling and reduce heat. Cover; simmer for
15 minutes. Drain on paper towels, and reserve broth.
Melt butter in a small skillet. Saute redishes until soft. Stir in
bread cubes and marjoram; add reserved broth, and toss to mix well.
Arrange cucumber halves in a shallow baking dish; fill with bread cube
mixture. Bake at 350 degrees for 20 minutes; remove from oven.
Sprinkle cheese over cucumbers. Combine egg, milk, salt, and pepper;
pour into baking dish. Bake an additional 20 minutes or until
custard is set.
SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.
Source from luhu.jp
halves, cut side down, in a large skillet. Add instant bouillon and
water; mix well. Heat to boiling and reduce heat. Cover; simmer for
15 minutes. Drain on paper towels, and reserve broth.
Melt butter in a small skillet. Saute redishes until soft. Stir in
bread cubes and marjoram; add reserved broth, and toss to mix well.
Arrange cucumber halves in a shallow baking dish; fill with bread cube
mixture. Bake at 350 degrees for 20 minutes; remove from oven.
Sprinkle cheese over cucumbers. Combine egg, milk, salt, and pepper;
pour into baking dish. Bake an additional 20 minutes or until
custard is set.
SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.
Source from luhu.jp