Try this Stuffed Cucumbers recipe, or contribute your own.
Suggest a better descriptionPeel cucumbers; cut in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large skillet. Add instant bouillon and water; mix well. Heat to boiling and reduce heat. Cover; simmer for 15 minutes. Drain on paper towels, and reserve broth. Melt butter in a small skillet. Saute redishes until soft. Stir in bread cubes and marjoram; add reserved broth, and toss to mix well. Arrange cucumber halves in a shallow baking dish; fill with bread cube mixture. Bake at 350 degrees for 20 minutes; remove from oven. Sprinkle cheese over cucumbers. Combine egg, milk, salt, and pepper; pour into baking dish. Bake an additional 20 minutes or until custard is set. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 231 | ||
Calories from Fat: 32 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 36.1mg | 11 % | |
Sodium 527mg | 18 % | |
Potassium 252.1mg | 7 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 39.8g | ||
Protein 7.8g | 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: 231
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