Creamed Cucumbers - cooking recipe

Ingredients

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

Preparation

Cut
cucumbers
lengthwise
into
halves; remove seeds. Cut each
half
into
1/2-inch
slices.
Mix cucumbers, soup, water chestnuts
and milk in 3 quart saucepan.
Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes.
Stir in dill weed and pimento.