Cut cucumber in half lengthwise. Run a teaspoon down
the center to remove seed. Dice, drain in strainer for 1 hour.
Mix cream cheese, garlic salt, Worcestershire sauce and salt
until well blended. Stir in drained cucumber and snipped onion
tops. Spread bread with soft butter or margarine. Cut bread
to shape desired. Sandwiches may be made open faced or closed.
Spread with cucumber mixture. Store in refrigerator until
ready to serve. Cover with waxed paper. Serves 30. Yields 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (270g)|
|Recipe Makes: 2|
|Calories from Fat: 351 (84%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 124.7mg||38 %|
|Sodium 963.2mg||33 %|
|Potassium 413.2mg||11 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10.3g|
|Protein 7.9g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 416
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