COOKING CUCUMBERS

A MEMBER OF THE SQUASH FAMILY, CUCUMBER IS DELICIOUS SERVED HOT AS WELL
AS IN THE USUAL SALADS.

SIZZLE 2 TABLESPOONS BUTTER OR MARGARINE IN A SKILLET; ADD 2 TABLESPOONS
EACH LEMON JUICE AND CHOPPED FRESH CHIVES. STIR IN 4 CUPS PEELED,
JULIENNED STRIPS CUCUMBER; COOK, COVERED, OVER LOW HEAT 1 TO 2 MINUTES
UNTIL HOT AND CRISP-TENDER; SPRINKLE WITH FRESHLY GROUND BLACK PEPPER
AND SERVE WITH GRILLED CHICKEN, SALMON, PORK, OR VEAL CHOPS.