HURRICANE IRENE'S BAKED CUCUMBERS
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.
1 1/2 Tbspchopped onion
3/4 cfine dry bread crumbs
1/2 tspsea salt
1 1/2 tspfinely chopped parsley
1 Tbspchopped celery
1 ctomatoes, cut into pieces
How to Make HURRICANE IRENE'S BAKED CUCUMBERS
- Wash unpeeled cucumbers well; cut in half lengthwise. Scoop out as much pulp as possible, into a bowl, without breaking the skin.
- 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.