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Wednesday, August 24, 2011

Stuffed Cucumber

Cut a lengthwise strip rather thinly from each of four large cucumbers and scoop out most of the pulp.
Prepare the following stuffing: Chop a small onion and cook it in two tablespoons of oil; let it brown a little; add 1/2 cup shredded cheese and a mashed, hard-boiled egg.
Chop the pulp taken from the cucumbers and add to the first mixture.
Moisten with one-half cup of tomato juice and bind the whole with one egg.
Fill the hollowed-out cucumbers with this stuffing. Sprinkle the tops with finely ground bread crumbs. Place them on a baking pan and bake for 45 minutes.

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