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Stuffed Baked Cucumbers

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  Eggs 4
  Cream 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Nutmeg 1 Pinch, grated
  Parsley 1 Tablespoon, chopped
  Chopped dill 1 Tablespoon
  Cucumbers 4 Small
  Onions 2 Small
  Oil 2 Tablespoon
  Cooked ham 1 1⁄2 Cup (24 tbs), diced
  Chicken stock 1⁄2 Cup (8 tbs)
  Tomatoes 2
  Dill sprig 1

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

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

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 494 Calories from Fat 214

% Daily Value*

Total Fat 24 g36.3%

Saturated Fat 7.5 g37.6%

Trans Fat 0 g

Cholesterol 262.7 mg87.6%

Sodium 476.4 mg19.8%

Total Carbohydrates 46 g15.4%

Dietary Fiber 2.4 g9.8%

Sugars 21.3 g

Protein 24 g47.9%

Vitamin A 30.7% Vitamin C 37.8%

Calcium 17.1% Iron 14.1%

*Based on a 2000 Calorie diet

Stuffed Baked Cucumbers Recipe