Cucumber-Onion Bake
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
sliced 1/4 inch thick |
|
| 2 | medium |
onions
sliced thinly and separated into rings |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
ketchup
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
sliced 1/4 inch thick |
|
| 2 | medium |
onions
sliced thinly and separated into rings |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
ketchup
|
|
| 3E+1 | ml |
butter
|
|
Directions
Alternate layers of cucumbers and onions in a deep, 2½ pan.
Sprinkle each layer with flour, salt and pepper.
Pour ketchup over all.
Place chunks of butter on top.
Heat, covered, in Microwave Oven 15 minutes or until onions are soft.
