Stuffed cucumbers

 
                             STUFFED CUCUMBERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Cucumbers
    1       t            Chicken-flav. inst. bouillon
    1       c            Water
    2       tb           Butter (or marg.)
      1/2   c            Radishes -- chopped
    2       c            Bread crumbs, soft
      1/2   ts           Marjoram -- crumbled
      1/2   c            Swiss cheese -- shredded
    1                    Egg -- beaten
    1       c            Milk
      1/4   ts           Salt
            ds           Pepper
 
   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.
  
 
 
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