Cream Cheese-Stuffed Cucumbers
|Cream cheese||6 Ounce (At Room Temperature)|
|Whipping cream||4 Tablespoon|
|Green onion||1 , minced|
|Red bell pepper||1 Small, minced|
|Black olives||3 , minced|
|Hot pepper sauce||To Taste|
Cut off the ends of each cucumber.
Dip ends in salt (this will soften the cucumber so that it won't crack when you core it).
Set aside for five minutes.
Core the cucumbers with a peeler.
Lightly sprinkle the insides with salt.
Invert on paper towel to drain while you prepare the filling.
For the filling, blend the cream cheese with the cream.
Stir in the remaining ingredients and blend well.
Fill cucumbers with the mixture.
Place on a dish, cover with plastic wrap and refrigerate overnight.
Before serving, slice each cucumber horizontally into four to six pieces.
Arrange decoratively on a plate to serve as an appetizer or to circle a platter of sliced cold turkey, ham or roast beef.