Recipe by Oxmoor House January 1983


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • To Clean: Fresh garden cucumbers may be washed for cooking or for salads without peeling. Large, waxed, out-of-season cucumbers should be peeled since the skin is unpleasant to eat, and seeds should be scraped out with a spoon. Cucumbers maybe cut into halves, or quarters, or thinly sliced, as directed in recipe.

  • To Sauté: Cut cucumbers into 1/4-inch-thick slices. Melt butter in a large skillet over medium-high heat. Add cucumbers and sauté, stirring constantly, until just tender. Season with salt, pepper, and additional butter, if desired. Serve immediately.

  • Other Cooking Methods: Parboil, and then stuff and bake; batter and deep-fry; steam.

  • Serving Suggestions: Sautéed cucumbers may be served with any hollandaise, sour cream, or white sauce. Fresh cucumbers may be thinly sliced and served raw with any of the following: Basil Vinegar, Chive Vinegar, Cream Mint Spread, Dill Sauce, French Dressing, Homemade Mayonnaise, or Oil and Lemon Sauce.


Oxmoor House Homestyle Recipes