Curry-flavored cream cheese makes an elegant stuffing for cucumber shells. Serve as an appetizer or as part of a picnic.
3 large cucumbers, peeled
1 large package (8 ounces) cream cheese, softened
3 tablespoons lemon juice
1 teaspoon curry powder
1/4 teaspoon salt
1. Cut the cucumbers in half lengthwise and scoop out the seeds with a metal spoon or a butter curler. Trim off the ends and place the halves, cut side down, on absorbent paper.
2. In a large mixing bowl, combine the cream cheese and lemon juice and beat until smooth. Add the curry powder and salt. Pipe or spoon into the cucumber cavities and refrigerate until the cheese is firmly set. Cut each cucumber half into 2 -inch lengths. Transfer to a glass plate or serve on crushed ice.