Recipe by mollypaul
An alternative way to use up the bounty of cucumbers from your garden. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Top Review by *Parsley*
This recipe caught my eye in the Recipe Request Forum. I had a very large garden cucumber, garden cherry tomatoes and leftover chicken so I was all set. I followed the recipe as written and I did like it. However, even thought I did drain the water off of the salted cucumber shells, their was still a lot of excess water and the cucumbers were still almost as crisp as when the were raw. Next time I make this I would mix the buttered breadcrumbs right into the filling mixture (maybe some parmesan cheese too) and also prebake the cucumber shells for at least ten minutes, drain off the excess water, then stuff and bake as written. Thanx for a unique cucumber recipe!
- 3 cucumbers, peeled and cut in half
- 1 cup tomatoes, chopped
- 1 onion, peeled and minced
- 1 1⁄2 cups cooked chicken, minced
- 1 tablespoon ketchup
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- breadcrumbs, buttered and browned
Directions See How It's Made
- Scoop pulp from middle of cucumbers, reserve pulp.
- Salt shells lightly and place close together in a buttered pan.
- Mix pulp with tomato, onion, chicken and seasonings.
- Melt butter and add flour, stirring until smooth.
- Add milk and cook, stirring constantly until thickened.
- Add to pulp mixture and fill cucumber shells.
- Bake at 350F for 20 to 25 minutes.
- Sprinkle buttered crumbs evenly over the top and serve.