Australian Stuffed Cucumbers
This recipe comes from The Australian Heritage Cookbook, and is perfect for an appetizer or over a salad. Submitted for ZWT8.
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DIRECTIONS
- Skin the cucumbers, cut in half lengthwise; scoop out the seeds. Sprinkle with salt and leave to drain.
- Beat the cream cheese, pecans, hot sauce and salt together.
- Dry the cucumbers and spoon the cheese mixture into the center of each half. Sprinkle with chopped parsley and refrigerate.
- When firm cut into slices to serve.
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