Craig Claiborne

Stuffed Cucumbers

Preparation info

  • 3

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 large cucumbers
  • ¼ cup butter
  • 2 tablespoons finely chopped

Method

  1. Preheat oven to moderate (375°F.).

  2. Peel the cucumbers, cut them into two-inch lengths, and scoop out the seeds with an apple corer or small sharp