| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Cyberealm, Main dish, Vegetables, Ethnic |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Corn,Fresh |
| 1 |
ts |
Instant Broth |
| 5 |
oz |
Bacon |
| 2 |
|
Onions |
| 8 |
|
Mini Cucumbers |
| 6 |
oz |
Edamer Cheese |
| 1 |
tb |
Parsley, chopped finely |
| 1 |
|
Egg |
|
|
Salt, Pepper |
| 2 |
tb |
Sweet Cream |
INSTRUCTIONS
1. Cook the fresh corn in the broth untill done,take of the cobs. 2. Cube
the bacon and with the onion saute untill glassy, cool. 3. Wash mini
cucumbers and cut off the ends, cut off a small lid and with
a teaspoon scoop out the insides. Cube the lid and the insides small. 4.
Drain the corn, save the broth, and mix together with the cheese,
herbs,egg and seasons. 5. Fill the cucumbers and put into a ovenproof
form;arrange what does not
fit into cucumbers between them in the form. 6. Mix the broth with the
cream and pour over cucumbers. 7. Cover and bake in 200C for 30 minutes. 8.
Serve with parsley potatoes.
Out of "Die Actuelle" mgazine
Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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