** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel cucumbers and cut in half, scooping out the seeds.
2. Rub with salt and vinegar. Fill with the meat mixed with seasonings and put the halves together fastening with a string or baking needles.
3. Brown the bacon and finely chopped onion in the butter in a deep skillet or casserole dish.
4. Put in the cucumbers; fill the skillet or dish with hot water (not too much or they will give up much fluids) and cook until they are soft.
5. Take the cucumbers out and season and thicken the gravy with cornstarch.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Sulfites, Beef, Cucumber, Vinegar, Onion allergies.
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