Stuffed Cucumber Rounds

* Exported from MasterCook *

Stuffed Cucumber Rounds

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cucumbers
2 7.75 oz cans salmon -- drained and flaked
1 ounce cream cheese
1 teaspoon dried dill
dash garlic powder
1/2 cup finely diced red bell pepper

Special equipment: Zester for scoring cucumbers.

Score the cucumbers with the zester. Slice about 1 1/2 inches off one end
and, with a spoon, carefully hollow out the inside, removing the seeds, to
form a tubular cucumber shell.

Prepare the filling by combining the salmon with the cream cheese, dill and
garlic powder. Fill the hollowed cucumbers with the salmon mixture and
chill for 1 hour.

Just before serving time, carefully slice the scored cucumber into 1/2-inch
rounds. Garnish by lightly sprinkling each round with the diced red pepper
for a colorful confetti effect.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net

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