Stuffed Cucumbers

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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
•  paprika
• 1  tablespoon butter
• 1  tablespoon flour
• 1  cup milk
•  breadcrumbs, buttered and browned

Directions

1. Scoop pulp from middle of cucumbers, reserve pulp.
2. Salt shells lightly and place close together in a buttered pan.
3. Mix pulp with tomato, onion, chicken and seasonings.
4. Melt butter and add flour, stirring until smooth.
5. Add milk and cook, stirring constantly until thickened.
6. Add to pulp mixture and fill cucumber shells.
7. Bake at 350F for 20 to 25 minutes.
8. Sprinkle buttered crumbs evenly over the top and serve.