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Creamed Cucumbers Recipe
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Canned chopped pimiento||2 Ounce, drained (1 Jar)|
Serving size: Complete recipe
Calories 619 Calories from Fat 193
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 6.8 g33.8%
Trans Fat 0 g
Cholesterol 31.9 mg
Sodium 2215.8 mg92.3%
Total Carbohydrates 104 g34.6%
Dietary Fiber 17.6 g70.2%
Sugars 37.5 g
Protein 29 g57.3%
Vitamin A 85.1% Vitamin C 137.8%
Calcium 319.1% Iron 160%
*Based on a 2000 Calorie diet
Cut each half into 1/2-inch slices.
Mix cucumbers, soup, water chestnuts and milk in 3-quart saucepan.
Heat to boiling; reduce heat.
Cover and simmer until cucumbers are tender, about 6 minutes.
Stir in dill weed and pimiento.