hurricane irene's baked cucumbers
(1 rating)
This dish gets its namesake from the storm expected to wreck havoc along the eastern seaboard. Deceptively easy to make, I needed an easy and quick idea for the cucumbers I was forced to harvest from my garden before the storm barreled through. Ideal as a light lunch or appetizer; perfected further if you are sitting at your kitchen table with a glass of wine and a good magazine, gazing out the window as your husband battles the storm's ferocity, scurrying to secure the patio furniture and potted plants.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For hurricane irene's baked cucumbers
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3good-sized cucumbers
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1 1/2 Tbspchopped onion
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3 Tbspbutter
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3/4 cfine dry bread crumbs
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1/2 tspsea salt
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1 1/2 tspfinely chopped parsley
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1 Tbspchopped celery
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1 ctomatoes, cut into pieces
How To Make hurricane irene's baked cucumbers
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1Wash unpeeled cucumbers well; cut in half lengthwise. Scoop out as much pulp as possible, into a bowl, without breaking the skin.
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2Brown onion in butter; add other ingredients mixed with cucumber pulp. Stirring constantly, cook 5 minutes, until well blended. Place filling in cucumber shells. Bake in preheated 375 degree oven for approximately 25 minutes, until shells are soft and mixture is brown on top.
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