Hot Swiss Cucumbers

Here is a new and different vegetable dish that everyone will enjoy.

Ingredients:

1 teaspoon instant chicken broth granules
1 cup water
3 large cucumbers, peeled
2 tablespoons butter or margarine
1/2 cup chopped radishes
2 cups soft white breadcrumbs
1/2 teaspoon dried marjoram, crumbled
1 egg, slightly beaten
1/8 teaspoon peeper
1 cup shredded Swiss cheese (4 oz. )
1 teaspoon dried parsley leaves

Procedure:

Combine instant chicken broth granules and water in a large skillet over medium-high heat, Cut cucumbers in half lengthwise. Using the tip of a teaspoon, scoop out and discard seeds. Place cucumber halves cut-side down in broth. Cover skillet and bring to a boil. Reduce heat and simmer 15 minutes. Preheat oven to 350 degrees fahrenheit. Generously butter a 10 inches by 6 inches baking dish. Remove cucumber from broth with a slotted spoon. Place on paper towels to drain.Reserve broth. Melt butter or margarine in the same skillet. Add radishes and saute until soft. Stir in breadcrumbs, marjoram, egg, pepper and reserved broth. Stir in 1/2 cup of the cheese until melted.Arrange cucumber halves cut-side up in prepared baking dish. Fill hollow cucumbers with stuffing mixture. Bake 20 minutes in preheated oven. In a small bowl, combine remaining cheese with parsley; sprinkle over cucumbers. Bake 20 minutes longer. Makes 6 servings.