(Sufficient to Serve Six)
3 cucumbers
2 Tb. butter
1 small onion, chopped
1 tsp. salt
Dash of pepper
1-1/2 c. steamed rice
1 c. stewed tomatoes
Bread crumbs
Select medium-sized cucumbers, wash and peel them, and cut them in half
lengthwise. Hollow out the center so that the cucumbers will have the
shape of boats. Then melt the butter in a frying pan, add the chopped
onion, salt, and pepper, and heat together for a few minutes. Next add
the rice, tomatoes, and sufficient bread crumbs to take up any excess of
moisture. Fill the cucumbers with this mixture and bake until they are
soft enough to be easily pierced with a fork. During the first part of
the cooking, pour a small amount of hot water into the pan in which the
cucumbers are baked. Serve hot.
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