Recipe - Rice With Cucumbers

1 Large cucumber
1 One half cup Cooked long grain rice
One half pound Ripe tomoatoes
1 Small sweet onion
3 ounce Grated sharp cheese
4 tablespoon Milk
2 tablespoon Butter
1 tablespoon Chopped parsley
1 teaspoon Cornstarch
Sweet basil leaves
Salt and pepper

Fry the cut or sliced up tomoatoes and the cut or sliced up onion for a few minutes in a
little butter until the tomatoes are soft, sprinkle with sweet basil leaves
and blend. Add the cooked rice, mix well and season with salt and pepper.
Cover and cook over a low heat while you prepare the cucumber.
Peel the cucumber, fry in butter for 3 minutes, then add the milk. Mix
well. Blend the cornstarch with a little cold water and add to the
cucumber. Stir until boiling and then add the grated cheese, mixing well.
Serve very hot, surrounded by the rice mixture.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini