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Stuffed cucumbers

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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