Post by chief_cook2 on Apr 12, 2003 10:06:31 GMT -6
Servings: 4-6 servings.
2 medium Cucumbers -- (about 1 pound)
2 tablespoons Margarine or butter
1 medium Onion -- sliced and into rings
2 medium Tomatoes -- cut into wedges
1/2 teaspoon Salt
Dash of pepper
1 tablespoon Chopped fresh or -- 1 ts Dried dill weed
1. Prepare cucumbers by cut into 1-inch pieces. Heat margarine in
12-inch skillet over medium heat.
2. Cook cucumbers and onion in margarine about 5 minutes, stirring
occasionally, until cucumbers are crisp-tender.
3. Stir in tomatoes. Sprinkle with salt and pepper. Cook, stirring
occasionally, just until tomatoes are hot.
4. Sprinkle with dill. Serve.
Per serving:
Calories 63 ( 55 % from fat), Fat 4 g (sat 2 g, mono 1 g),
Carbohydrates 6 g, Protein 1 g, Sodium 223 mg, Calcium 22 mg,
Cholesterol 10 mg, Iron 1 mg, Fiber 2 g, Potassium 267 mg
2 medium Cucumbers -- (about 1 pound)
2 tablespoons Margarine or butter
1 medium Onion -- sliced and into rings
2 medium Tomatoes -- cut into wedges
1/2 teaspoon Salt
Dash of pepper
1 tablespoon Chopped fresh or -- 1 ts Dried dill weed
1. Prepare cucumbers by cut into 1-inch pieces. Heat margarine in
12-inch skillet over medium heat.
2. Cook cucumbers and onion in margarine about 5 minutes, stirring
occasionally, until cucumbers are crisp-tender.
3. Stir in tomatoes. Sprinkle with salt and pepper. Cook, stirring
occasionally, just until tomatoes are hot.
4. Sprinkle with dill. Serve.
Per serving:
Calories 63 ( 55 % from fat), Fat 4 g (sat 2 g, mono 1 g),
Carbohydrates 6 g, Protein 1 g, Sodium 223 mg, Calcium 22 mg,
Cholesterol 10 mg, Iron 1 mg, Fiber 2 g, Potassium 267 mg