Cucumber boats filled with mixture
By Catherine Edman Daily Herald Staff Writer

Nutrition: Fat-free, saturated fat-free, sodium-free, cholesterol-free, low-calorie.
Uses: Add raw slices to salads, sandwiches or bake, pickle or fry.
Shelf life and storage: Typical shelf life 10 to 14 days. Store between 45 to 50 degrees.

If you have any questions about the program, or drop-off requirements, call our Plant A Row hotline at (847) 806-4277, Northern Illinois Food Bank at (630) 443-6910, or e-mail us at Plantarow@dailyherald.com.

The program collecting surplus vegetables for area food pantries and soup kitchens runs through Sept. 30.

STUFFED CUCUMBERS
2 extra large cucumbers
3 ounces cream cheese, softened
1 can (4 ounces) deviled ham or cooked leftover meatloaf
2 tablespoons minced green onions
½ cup shredded carrots

Cut each cucumber in half, lengthwise. Use a teaspoon to scoop out the seedy interior. You will end up with a solid-fleshed cucumber boat.

In a small bowl, combine the softened cream cheese, deviled ham, onions and carrot shreds. Stuff the cucumber boats with the mixture. Serve at room temperature.

Serves four.

Nutrition values per serving: 183 calories, 15 g fat, 6 g carbohydrates, 2 g fiber, 7 g protein, 46 mg cholesterol, 299 mg sodium.
Northen Illinois Food Bank, Plant a Row for the Hungry