hurricane irene's baked cucumbers

★★★★★ 1
By CHRISTINE REARDON
from SETAUKET, NY

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.

★★★★★ 1
serves 6
prep time 15 Min
cook time 25 Min

Ingredients For hurricane irene's baked cucumbers

  • 3
    good-sized cucumbers
  • 1 1/2 Tbsp
    chopped onion
  • 3 Tbsp
    butter
  • 3/4 c
    fine dry bread crumbs
  • 1/2 tsp
    sea salt
  • 1 1/2 tsp
    finely chopped parsley
  • 1 Tbsp
    chopped celery
  • 1 c
    tomatoes, cut into pieces

How To Make hurricane irene's baked cucumbers

  • 1
    Wash unpeeled cucumbers well; cut in half lengthwise. Scoop out as much pulp as possible, into a bowl, without breaking the skin.
  • 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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