Yield: 6 Servings
|4||Medium-size cucumbers; peeled & diced 1/4 inch|
|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.
EAST COLFAX, DENVER.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .