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Date product posted
Mon January 26, 2004
3 cucumbers, whole -- ripe, fresh
6 ounces cream cheese with chives
1/4 cup olives -- pimento stuffed
How To Prepare:
Allow cream cheese to soften while you finely chop the olives.
Cut each cucumber in half length-wise. Scoop out the
seeds with a spoon or melon baller, and discard. Divide the cream cheese mixture between the cukes,
filling in the hollows (where the seeds used to be). Restore each cucumber to its original shape by pressing halves together firmly. Wrap each in plastic film, and chill until almost time to serve. At that point, remove from refrigerator and - with a
sharp knife - carefully cut each cucumber cross-wise
into about a dozen slices, each about 1/2-inch thick. Makes about 3 dozen NOTES : Counts for cream cheese with chives not included in totals.
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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