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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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FOR A change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi Ingredients:
1 medium cucumber |
1/2 teaspoon salt |
1 package (3 ounces) cream cheese, softened |
1/4 cup chopped green pepper |
2 tablespoons chopped onion |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon pepper |
dash paprika |
french salad dressing, optional |
Directions:
1. Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes.
2. Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons of the drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired. Yield: 2 servings.
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