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    You are in: Home / Recipes / Spinach Stuffed Cucumber Cases Recipe
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    Spinach Stuffed Cucumber Cases

    Spinach Stuffed Cucumber Cases. Photo by VegHeadCowbelly

    1/1 Photo of Spinach Stuffed Cucumber Cases

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    jonesies's Note:

    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.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 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. 2
      Chill and dry the cucumber cases on paper towels, uncovered, in the refrigerator for at least one hour.
    3. 3
      Combine the remaining ingredients and fill the cucumber cases with the mixture.
    4. 4
      The cases can be filled an hour or two before serving.

    Ratings & Reviews:

    • on November 16, 2009

      55

      These were a big hit! I used too much lemon juice on the "test run" and used about half the amount the second time through. These were great!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spinach Stuffed Cucumber Cases

    Serving Size: 1 (2009 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 261.8
     
    Calories from Fat 116
    44%
    Total Fat 12.9 g
    19%
    Saturated Fat 2.3 g
    11%
    Cholesterol 83.6 mg
    27%
    Sodium 945.3 mg
    39%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 4.2 g
    17%
    Sugars 14.9 g
    59%
    Protein 6.5 g
    13%

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