| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Posted |
30 |
Servings |
INGREDIENTS
| 1 |
lg |
Cucumber |
| 4 |
oz |
Cream Cheese; At Room Temperature |
| 2 |
tb |
Blue Cheese; Crumbled |
| 1 |
ts |
Grated Onion |
| 2 |
ts |
Fresh Parsley; Minced |
| 1 |
ts |
Dried Dill Weed |
INSTRUCTIONS
Score cucumber by pressing tines of a fork about 1/16" into peel at one end
and pulling tines lengthwise, leaving grooves. Turn cucumber and continue
scoring until entirely covered with lengthwise grooves. Trim ends; cut
cucumber in half lengthwise. Use a spoon to scoop seeds from inside
cucumber and discard seeds. Let cucumber halves drain, cut side down, on
paper towels about 10 minutes. Combine cream cheese, blue cheese, onion,
parsley and dill weed in a small bowl. Spoon mixture into hollowed-out
cucumber. Slice crosswise into 1/2" wide slices. Serve immediately.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
06, 1998
A Message from our Provider:
“Forbidden fruits create many jams”