Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 | Medium-size cucumbers; peeled & diced 1/4 inch |
| 2 tablespoons | Butter |
| 1 teaspoon | Dill weed |
| Salt & pepper to taste | |
| 2 | Tomatoes; peeled, seeded and diced |
Saute the cucumber in very hot butter until golden. Add dill and season with salt and pepper. Add tomato and stir to mix. Serve immediately.
THE QUORUM
EAST COLFAX, DENVER.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .