Creamed Cucumbers - cooking recipe

Ingredients

4 large cucumbers
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) can sliced water chestnuts, drained
1/3 c. milk
1/4 tsp. dried dill weed
1 (2 oz.) jar diced pimiento, drained

Preparation

Cut cucumbers lengthwise into halves; remove seeds.
Cut into 1/2-inch slices.
Mix cucumbers, soup, water chestnuts and milk; heat to boiling, then reduce heat.
Cover and simmer until cucumbers are tender (about 6 minutes).
Stir in dill weed and pimiento.