• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Cucumbers

  • Recipe Submitted by on

Category: Side Dishes, Vegetables

 Ingredients List

  • 2 lg Cucumbers
  • 1 ts 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

 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.

Coleman.

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