Stuffed Cucumbers
Recipe: #29018
February 10, 2018
Categories: Salads, Cucumber, Appetizers, Australian, British, Baby Shower, Brunch, July 4th, Labor Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Another recipe from my favorite cookbook, which I have had for many, many years. Serve this on a bed of lettuce for an attractive side dish. Prep time includes refrigeration time."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (46.6 g)
- Calories 94.5
- Total Fat - 9.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 23.9 mg
- Sodium - 128.3 mg
- Total Carbohydrate - 1.9 g
- Dietary Fiber - 0.4 g
- Sugars - 1.3 g
- Protein - 1.6 g
- Calcium - 25.3 mg
- Iron - 0.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Skin/Peel the cucumbers and cut them in half lengthwise; scoop out the seeds.
Step 2
Sprinkle cucumbers with salt and leave them to drain cut side down.
Step 3
Beat the cream cheese, chives, Tabasco and salt & pepper together.
Step 4
Wipe off the cucumbers with some paper towel or clean tea towel and spoon the cheese mix into the centre of each half of cucumber.
Step 5
Sprinkle with chopped pecans and then the chopped parsley and refrigerate.
Step 6
When they are firm cut the cucumber into slices and serve.
Tips
No special items needed.
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