Baked Stuffed Cucumbers

Maybe a cucumber now and then is not essential to your diet. It's food value is small. How could it be otherwise, being from 90 to 95 percent water. But it does contain vitamin C in a goodly amount and some of both vitamins A and B. Plus they are just plain good. Have you ever been in the garden and picked one, wiped the dirt off and eaten the whole thing. Wonderful! Always remember to take your sea salt to the garden with you for such occasions.

Baked Stuffed Cucumbers are a great dish for lunch or supper. Serve hot with a side dish of stewed fresh tomatoes.

Servings about 4-5
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The Gold Cook Book ( I love this book)

Select 4 medium-sized cucumbers. Cut in half lenghwise; remove the seeds and place in cold water for 15 minutes. Parboil about 4 minutes in a small amount of water.

Combine 1/2 cup of chopped left-over cooked meat with a cream sauce made with 1 tablespoon butter, 1 tablespoon flour and 1 cup milk. Add 1 or 2 chopped hard-cooked eggs, 1 teaspoon each of finely chopped parsley, chives and grated onion, and 1/2 cup of tiny celery cubes. Salt lightly, add a few grains of nutmeg and pepper; and fill the cucumbers. Top with buttered crumbs, and bake about 20 minutes in a 375degree F oven.