Stuffed Cucumber

1 cucumber
One 3 ounce package cream cheese, softened
1 teaspoon of  mayonnaise
1 teaspoon of snipped green onions or chives
Snipped parsley

Combine cream cheese, mayonnaise and green onion. Score cucumber with fork lengthwise. Cut in half and remove seeds with spoon. Fill cavity cheese mixture, packing tightly. Chill several hours. Slice 1/4" thick and sprinkle tops with snipped parsley. Makes 6 to 10 servings. 

Stuffed Cucumber 2

1 large cucumber
Two 3 ounce packages of cream cheese
1 tablespoon of chopped pimento
3 tablespoons of mayonnaise
1 tablespoon of chopped stuffed olives
1 tablespoon of chopped ripe olives
Lettuce leaves

Cut the cucumber in half lengthwise. With a spoon scoop out seeds and membrane. Soften cream cheese with mayonnaise. Mix in olives and pimiento. Fill the cucumber cavity with the cream cheese mixture until level. Press cucumber halves together. Refrigerate for at last 2 hours. To serve, slice thin and place on lettuce leaf. Serve with Roquefort cheese dressing.