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Serves: 4
Total Calories: 267

6 cucumbers small, peeled
salt
6 tablespoons butter or margarine
1 onion small, minced
1/4 cup sour cream
2 tablespoons dill weed chopped fresh or 2 teaspoons dried dill weed
Salt and freshly ground white pepper to taste
1/4 teaspoon nutmeg ground

Halve cucumbers lengthwise, sprinkle with salt and let stand for 20 minutes. Pat dry. Melt 4 tablespoons butter or margarine in saucepan, add cucumbers and simmer, covered, for 10 minutes or until tender, over low heat. Remove cucumbers to plate. Add remaining 2 tablespoons butter or margarine and onion to pan simmer for 5 minutes. Remove from heat stir in sour cream and dill weed. Check seasoning and add salt and pepper to taste stir in nutmeg. Return cucumber to sauce in pan and bring to simmer. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 267
Calories from Fat: 173

More Recipes from the Holiday Cookbook Cookbook:
Apple Stuffed Acorn Squash
Braised Cucumber With Dilled Sour Cream
Broccoli Spears With Lemon Butter
Broccoli With Lemon Sauce
Candied Sweet Potatoes Or Yams
Carrots And Mushrooms
Celery Supreme
Corn, Cheese And Chili Pie
Dressing For Turkey (used with Roast Turkey)
Green Bean Casserole
Holiday Chutney
Spinach And Celery Mix
Tomato Orange Salsa
Yam And Apple Casserole
Zucchini Flan