Stuffed Cucumbers

2 lg Cucumbers

1 ts Chicken-flav. inst. bouillon

1 c Water

2 tb Butter (or marg.)

1/2 c Radishes; chopped

2 c Bread crumbs, soft

1/2 ts Marjoram; crumbled

1/2 c Swiss cheese; shredded

1 Egg; beaten

1 c Milk

1/4 ts Salt

ds Pepper Peel cucumbers; cut in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large skillet. Add instant bouillon and water; mix well. Heat to boiling and reduce heat. Cover; simmer for 15 minutes. Drain on paper towels, and reserve broth. Melt butter in a small skillet. Saute redishes until soft. Stir in bread cubes and marjoram; add reserved broth, and toss to mix well. Arrange cucumber halves in a shallow baking dish; fill with bread cube mixture. Bake at 350 degrees for 20 minutes; remove from oven. Sprinkle cheese over cucumbers. Combine egg, milk, salt, and pepper; pour into baking dish. Bake an additional 20 minutes or until custard is set. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.