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.
