Creamed Cucumbers

Directions

1. 1
   Cut cucumbers lengthwise into halves; remove seeds.
2. 2
   Cut each half into 1/2 inch slices.
3. 3
   Mix cucumbers, soup, water chestnuts and milk in 3 quart saucepan.
4. 4
   Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes. Stir in dill weed and pimento.
5. 5
   8 servings; 40 calories per serving.