Title: Stuffed Cucumbers
Categories: Side Vegetable Southern
Yield: 6 Servings

2	lg	Cucumbers
1	ts	Chicken-flav. inst. bouillon
1	c	Water
2	tb	Butter (or marg.)
1/2	c	Radishes; chopped
2	c	Bread crumbs, soft
1/2	ts	Marjoram; crumbled
1/2	c	Swiss cheese; shredded
1		Egg; beaten
1	c	Milk
1/4	ts	Salt
	ds	Pepper

Peel cucumbers; cut in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large skillet. Add instant bouillon and water; mix well. Heat to boiling and reduce heat. Cover; simmer for 15 minutes. Drain on paper towels, and reserve broth.

Melt butter in a small skillet. Saute redishes until soft. Stir in bread cubes and marjoram; add reserved broth, and toss to mix well.

Arrange cucumber halves in a shallow baking dish; fill with bread cube mixture. Bake at 350 degrees for 20 minutes; remove from oven.

Sprinkle cheese over cucumbers. Combine egg, milk, salt, and pepper; pour into baking dish. Bake an additional 20 minutes or until custard is set.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

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