Spinach Stuffed Cucumber Cases |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Little cucumber cups filled with spinach mixture and served chilled. Taken from a local community cookbook Pass the Plate from Christ Episcopal Church (New Bern, North Carolina). Cooking time is refrigeration time. Ingredients:
6 cucumbers (about 3 inches long each) |
1/2 cup spinach, finely chopped (or use frozen, thawed and squeezed dry) |
3 green onions, minced |
1/3 cup mayonnaise (or less) |
3/4 teaspoon salt |
pepper (freshly ground) |
3 tablespoons lemon juice |
1 egg yolk (hard boiled and mashed) |
Directions:
1. Peel and cut cucumber into 3/4 to 1 inch thick pieces and scoop out the seeds from one end of each cucumber piece, leaving the other end closed to form a small case or cup.
2. Chill and dry the cucumber cases on paper towels, uncovered, in the refrigerator for at least one hour.
3. Combine the remaining ingredients and fill the cucumber cases with the mixture.
4. The cases can be filled an hour or two before serving.
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