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Stuffed Cucumbers

  • 4-6 full grown, large cucumbers
  • 1 pint breadcrumbs
  • 1 tsp sweet marjoram
  • 1 Tbsp parsley, chopped
  • 1 onion, very finely chopped
  • Pepper
  • Salt
  • 2 ounces butter, melted
  • 1 egg yolk
  • Slices of bacon
  • Flour
  • 1 Tbsp tomato catsup
Wash the cucumbers. Cut a round piece out of the side, making a hole through the cucumber about an inch in diameter.

Make the filling by mixing together the breadcrumbs, sweet marjoram, chopped parsley and onion, pepper and salt. Pour over the melted butter. Add the egg yolk. Mix completely all together.

Fill the cucumbers with the mixture. Put the piece you cut out back in its place. Tie them around with a soft cord.

Lay the cucumbers side by side in a small baking pan, each on a slice of bacon. Season with pepper and salt and dust with flour. Put around them 1/2 cup of cold water.

Bake with love for about half an hour in a quick oven at 400°F, basting occasionally. When done, serve the cucumbers side by side on a small meat dish, each on its piece of bacon.

Dust some flour in the pan that was used for baking the cucumbers. Add tomato catsup and 1 Tbsp of water. Let it boil up. Pour the sauce over the cucumbers.
Submitted by Tess M Apr 5, 2010 15 min 30 min 45 min
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