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Categories:Viewed: 58 - Published at: 2 years ago
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
Method
- 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.