Stuffed Baked Cucumbers Recipe

Summary

Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Eggs4
 Cream3⁄4 Cup (12 tbs)
 Salt1⁄2 Teaspoon
 White pepper1⁄2 Teaspoon
 Nutmeg1 Pinch, grated
 Parsley1 Tablespoon, chopped
 Chopped dill1 Tablespoon
 Cucumbers4 Small
 Onions2 Small
 Oil2 Tablespoon
 Cooked ham1 1⁄2 Cup (24 tbs), diced
 Chicken stock1⁄2 Cup (8 tbs)
 Tomatoes2
 Dill sprig1

Nutrition Facts

Serving size

Calories 418 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5 g25.1%

Trans Fat 0 g

Cholesterol 215.4 mg

Sodium 446.7 mg18.6%

Total Carbohydrates 47 g15.6%

Dietary Fiber 2.7 g10.8%

Sugars 21.6 g

Protein 21 g41%

Vitamin A 30.6% Vitamin C 37.6%

Calcium 16.4% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan, hard boil the eggs, cool, shell and halve them
2. Rub the whites through the strainer
3. In a bowl, mash the yolks and beat into the cream along with nutmeg, salt and pepper, dill and parsley
4. Add egg whites and stir well
5. Slice the tops of the cucumbers along the length; scoop the seeds out
6. Peel and finely chop onions; in a saucepan, heat oil and fry onions fpr five minutes
7. Add the ham an brown lightly; turn the heat off and allow to cool slightly; fill into the cucumbers
8. On a baking sheet, aplce the cucumbers and add the stock; cover adn bake for forty minutes at 300° F
9 Quarter the tomatoes

SERVING
10. On a serving plate, arrange the cucumbers and garnish with tomato quarters and sprigs of dill before serving
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