My cucumbers have flourished this year. The trouble is that I haven't found a way to preserve them for colder days, except by making pickles -- which half the residents of this house don't eat. So I made one batch of pickles for myself and determined to deal with the rest of the cucumber surplus fresh. These pretty snackers were a big hit with friends. Three cucumbers disappeared likitty-split.
Zippy Ham Salad Cucumber Snackers
1/4 lb deli ham, sliced thick and finely diced1 celery rib, finely choppeda couple of spoon fulls of green olives, drained and chopped2 Tbsp parsley, chopped2 Tbsp mayonnaise1 Tbsp yellow mustard1 dill pickle, finely chopped1/4 small red onion, finely choppedsalt and peppera couple of cucumbers
Combine everything but the cucumbers.
Peel off half of the cucumber skin (more if it's tough). Slice the cucumbers into 11/2 inch disks. Use a melon baller to remove a scoop from the centre of each disk, making a little cup. Fill the cups with ham salad. Enjoy.
Recipe from Rachel Ray's 30-Minute Get Real Meals (Clarkson Potter Pub., 2005).