hurricane irene's baked cucumbers

Name: HURRICANE IRENE'S BAKED CUCUMBERS
Prep time: 15 min
Cook time: 25 min
Yield: 6
Ingredients: 3 - good-sized cucumbers; 1 1/2 tablespoon(s) chopped onion; 3 tablespoon(s) butter; 3/4 cup(s) fine dry bread crumbs; 1/2 teaspoon(s) sea salt; 1 1/2 teaspoon(s) finely chopped parsley; 1 tablespoon(s) chopped celery; 1 cup(s) tomatoes, cut into pieces

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CHRISTINE REARDON

SETAUKET, NY

Updated on Aug 25, 2011

This dish gets its namesake from the storm expected to wreck havoc along the eastern seaboard. Deceptively easy to make, I needed an easy and quick idea for the cucumbers I was forced to harvest from my garden before the storm barreled through. Ideal as a light lunch or appetizer; perfected further if you are sitting at your kitchen table with a glass of wine and a good magazine, gazing out the window as your husband battles the storm's ferocity, scurrying to secure the patio furniture and potted plants.

Rate

prep time 15 Min

cook time 25 Min

method ---

yield 6 serving(s)

Ingredients

3 - good-sized cucumbers
1 1/2 tablespoons chopped onion
3 tablespoons butter
3/4 cup fine dry bread crumbs
1/2 teaspoon sea salt
1 1/2 teaspoons finely chopped parsley
1 tablespoon chopped celery
1 cup tomatoes, cut into pieces

How To Make hurricane irene's baked cucumbers

Step 1

Wash unpeeled cucumbers well; cut in half lengthwise. Scoop out as much pulp as possible, into a bowl, without breaking the skin.

Step 2

Brown onion in butter; add other ingredients mixed with cucumber pulp. Stirring constantly, cook 5 minutes, until well blended. Place filling in cucumber shells. Bake in preheated 375 degree oven for approximately 25 minutes, until shells are soft and mixture is brown on top.
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