*  Exported from  MasterCook  *

                            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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