|Cucumbers||4 Medium, pared and diced|
|Cucumbers||2 (Cucumber Pulp Is Required)|
|Onion||1 Medium, chopped, divided|
|Tomatoes||2 Medium, diced, divided|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Bacon slices||12 , cooked and crumbled|
|Water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Cut each cucumber lengthwise into two sections; scoop out insides.
Mix cucumber pulp with half the onion, 1 diced tomato, bread crumbs, salt, pepper, and 5 slices bacon, crumbled.
Use to fill cucumber shells.
Place remaining crumbled bacon, onion, and tomato into a 1 quart casserole.
Put stuffed cucumbers on top.
Pour water around cucumbers; dot tops with butter or margarine.
Bake at 350° for 45 minutes to 1 hour, or until cucumbers are tender.