Creamed Cucumbers Recipe
Ingredients
| Cucumbers | 4 Large | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Water chestnuts | 1 Can (10oz), drained | |
| Milk | 1/3 Cup (16 tbs) | |
| 1/4 teaspoon dried dill weed | ||
| 1 jar (2 ounces) diced pimiento, drained | ||
Directions
Cut cucumbers lengthwise into halves; remove seeds.
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.
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.
Chef
