Baked Cucumbers
Yield
3 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
cucumbers
sliced |
|
| 2 | each |
onions
spanish |
|
| 1 | cup |
chili sauce
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
margarine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
cucumbers
sliced |
|
| 2 | each |
onions
spanish |
|
| 237 | ml |
chili sauce
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
margarine
|
*
|
Directions
Arrange cucumbers and onions in layers, adding to each layer, salt, pepper and flour. Cover with chili sauce and dot with butter.
Bake at 350℉ (180℃) until tender, about 30 minutes.
