On Sat, 01 Sep 2012 16:35:32 -0400, Cheryl >
wrote:

>On 9/1/2012 1:46 PM, Sky wrote:
>
>> Isn't it unusual to use cucumbers in a cooked dish like a casserole? I'd
>> think the cooked cucumbers would impart too much water in a casserole
>> unless they were first salted and rinsed/dried before adding as an
>> ingredient. Can't say as I've ever heard of cooking cucumbers unless
>> it's for a pickling process? Perhaps you used zucchini instead? Spouse
>> thought zucchini were cucumbers when we were shopping yesterday in the
>> produce section. They are somewhat similar in appearance, sort of ;>
>
>I'm not averse to trying cooked cucumbers once but I'm with you about
>what the texture would be like?
Very much like cooked summer squash. My mother used to make a
sauteed dish that I didn't appreciate at the time. Something German
from her heritage and now I would love to make it buy I have no idea
how or what it was called.
Janet US