In food processor, combine cashews, red pepper, water, lemon juice, paprika, salt and garlic. Process until smooth. Transfer to bowl and set aside.
Cut ends off cucumber and cut into 10-12 pieces. Using a melon baler, scoop out the seeds to make a ring.
Place cucumber on serving plate. Fill each with 1 tablespoon cashew mixture. Can be made up to 2 days in advance.
Blend cream cheese and mayonnaise. Add dressing mix.
Blend. Add dill.
Spread on bread slices.
Score cucumber lengthwise with a fork, then slice thin. Place one slice of cucumber on each slice of mixture/bread. Sprinkle with dill weed and paprika for color.
In a mixing bowl, stir together the cream cheese and mayonnaise.
Stir in the catsup, mustard and garlic powder.
Stir in the chopped shrimp, cucumber and onion.
Spread over melba toast.
Garnish with additional shrimp and cucumber if desired.
Cut cucumber lengthwise, hollow out.
Fill with mixture, press back together, chill 2 hours, slice.
Cut off an inch on the ends of the cucumber.
Hollow out the cucumber and take out all the seeds with a knife.
Let the juices from the cucumber drain on a paper towel for a few minutes.
Mix together all other ingredients except for the pimento.
Stuff the cucumber with cheese mixture and wrap in plastic wrap.
Let chill in the refrigerator for 20 minutes.
Slice cucumber in 1/4 inch slices and trim with pimento strips formed into little bows.
They should look like little wreaths on a serving plate.
Run the tines of a fork lengthwise down the cucumber.
Cut a 1\" slice from each end.
Cut cucumber in half lengthwise; remove and discard seeds.
Place cucumber cut side down on paper towel for 10 minutes.
Combine cheeses, parsley, dill and onion; spoon into cucumber halves.
Put halves back together; wrap in plastic wrap.
Refrigerate for 3 to 4 hours.
Cut into 1/2\" slices; garnish with pimiento and dill.
Pare cucumber with a potato peeler and scoop out the center with a corer or small sharp knife.
Beat the cottage cheese with the parsley, chili sauce and Worcestershire sauce until well blended.
Stuff the cucumber and chill.
To serve, cut into 1/4-inch slices.
Makes about 24 slices (approximately).
One slice contains 5 calories.
Cut both ends from cucumber; remove center with an apple corer.
Stuff cucumber with cream cheese.
Chill.
Slice.
Serve plain or on crackers.
Wash 3 small cucumbers and score lengthwise with a fork.
Cut in halves crosswise; cut off ends and hollow out centers, discarding seeds.
Save pulp.
Sprinkle insides with salt and pepper.
Chill 20 minutes. Fill cups with mixture of the cream cheese, finely chopped cucumber pulp, salt, paprika and lemon juice. Serve on beds of fresh lettuce.
Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.
br>THE SAUCE: grate the cucumber.
Melt the butter in
lavors blend.) Cut into small, appetizer servings (about 1\"x1\") (I
nd tender.
Toss the cucumber, cherry tomatoes and cilantro leaves
ay.
Cut the unpeeled cucumber into 1-1/2\" thick
ressing into the salad and stuffed the shells. Worked like a
Shred or cream English cheese or Philadelphia creamed cheese. Mix it well with these ingredients:
onion, green pepper, olives, sour pickles, pimento, egg, cracker crumbs, salad dressing and salt.
Form into a roll; wrap in a wax paper.
Chill overnight. Place roll on lettuce leaves on appetizer tray with crackers. Garnish with stuffed olives.
Slice cucumber and green olives up.
Spread a little bit of hummus on each cracker.
Top with cucumber and green olives.
Multiply ingredients for more people as an appetizer.
Place cucumber slice on a round toast bed or Wheat Thin.
In the center of the cucumber, squeeze a small circle of anchovy paste.
Press a stuffed olive slice into the paste.
Mix the mayonnaise, curry powder, tuna, capers and 3/4 chives and season with salt and pepper.
Cut the top off the tomatoes and scoop out the insides. Cut the cucumber in half horizontally and scoop out the seeds with a spoon.
Fill the prepared tomatoes and cucumber with the tuna filling. Drizzle with olive and sprinkle with remaining chives before serving.
kewer with feta cheese, tomato, cucumber, and olive.
Nine: Wrap