STUFFED CUCUMBERS

Ingredients

• 4 count Cucumber
• 1 cup Pecans or Brazil nuts, chopped
• 6 tablespoons Mashed potatoes
• 1 count Egg
• 1 teaspoon Salt
• 2 tablespoons Chopped parsley
• 1/4 teaspoon White pepper
• 1/8 teaspoon Nutmeg
• 2 tablespoons Butter, melted
• 1 cup White sauce
• 1/8 teaspoon Powdered cloves
• 1 count Egg
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut the cucumbers in half lengthwise. Remove the seeds with a spoon. Place the cucumber halves in a bowl with vinegar and let them sit overnight. Then, wipe the cucumbers dry.
2. 2In a bowl, combine the chopped pecans or Brazil nuts, mashed potatoes, well-beaten egg, salt, chopped parsley, white pepper, nutmeg, and melted butter. Mix well to combine.
3. 3Preheat the oven to 350°F (175°C). Fill the cucumber halves with the prepared mixture and place them in a buttered baking dish. Bake for 30 minutes, or until the cucumbers are tender.
4. 4While the cucumbers are baking, prepare the white sauce. In a small saucepan, combine the white sauce, powdered cloves, well-beaten egg, salt, and pepper. Heat gently until warmed through.
5. 5Serve the baked stuffed cucumbers hot, drizzled with the prepared white sauce.