4 large cucumbers (about 2-1/2 pounds)
1 can (10-1/4 ounces) condensed cream of chicken soup
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup milk
1/4 teaspoon dried dill weed
1 jar (2 ounces) diced pimiento, drained
Cut cucumbers lengthwise into halves; remove seeds. Cut each half into 1/2-inch slices. Mix cucumbers, soup, water chestnuts and milk in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes. Stir in dill weed and pimiento.
S servings.
Microwave Directions: Prepare cucumbers as directed above. Mix cucumbers, soup, water chestnuts and 1/4 cup milk in 3-quart microwavable casserole. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover; microwave until cucumbers are tender, 3 to 5 minutes longer. Stir in dill weed and pimiento.
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