Chicken salad/Fish, shellfish, vegetable and egg salad
1 Cup (16 tbs), minced
1. Select cucumbers of uniform size. Wash, pare and cut in halves either crosswise or lengthwise. Scoop out the seeds. Sprinkle the centers lightly with salt, onion salt and pepper. Chill in refrigerator.
2. Fill the centers with any desired salad-chicken, fish, or shellfish, vegetable and egg. Moisten salad mixture with mayonnaise before filling the cucumbers.