| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
Swiss |
Side dish, Vegetables |
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 |
|
ds |
Pepper |
INSTRUCTIONS
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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