Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Cucumbers
1 ts Chicken-flav. inst. bouillon
1 c Water
2 tb Butter (or marg.)
1/2 c Radishes; chopped
2 c Bread crumbs, soft
1/2 ts Marjoram; crumbled
1/2 c Swiss cheese; shredded
1 Egg; beaten
1 c Milk
1/4 ts Salt
ds Pepper

Peel cucumbers; cut in half lengthwise, and scoop out seeds. Place
halves, cut side down, in a large skillet. Add instant bouillon and
water; mix well. Heat to boiling and reduce heat. Cover; simmer for
15 minutes. Drain on paper towels, and reserve broth.

Melt butter in a small skillet. Saute redishes until soft. Stir in
bread cubes and marjoram; add reserved broth, and toss to mix well.

Arrange cucumber halves in a shallow baking dish; fill with bread cube
mixture. Bake at 350 degrees for 20 minutes; remove from oven.

Sprinkle cheese over cucumbers. Combine egg, milk, salt, and pepper;
pour into baking dish. Bake an additional 20 minutes or until
custard is set.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

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