Recipe: Tomato and Cucumber Skillet (1986)

TOMATO AND CUCUMBER SKILLET

2 medium cucumbers
1 medium onion, sliced and separated into rings
2 tablespoons margarine
4 medium tomatoes, cut into wedges
1/2 teaspoon salt
Dash of ground black pepper
1 tablespoon snipped fresh dill

Cut cucumbers into 1 -inch pieces. Cook and stir cucumbers and onion in margarine in 12-inch skillet until cucumbers are crisp-tender, about 5 minutes.

Stir in tomatoes; sprinkle with salt and pepper. Cook, stirring occasionally, just until tomatoes are heated through. Sprinkle with dill.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Plain and Fancy Vegetable Cookbook, General Mills, Inc., 1986