Cucumber Rounds 2 lg. cucumbers 1 (5 1/2 oz.) can potted meat 2 eggs, hard boiled, chopped 1 tbsp. finely chopped onion 2 tbsp. finely chopped dill pickle Trim ends of cucumber. Remove center with apple corer, leaving a shell 1/2" thick. Sprinkle with salt and let stand about 30 minutes. Wipe out excess moisture. Combine potted meat, eggs, onion and dill pickle. Pack into cucumbers; wrap in foil and refrigerate. When ready to serve, slice and serve on crackers or bread rounds. Cucumber Rounds 1 (8 oz.) cream cheese 2 tbsp. mayonnaise 1/2 pkg. Italian dressing mix Dash of Tabasco 60 bread rounds 60 slices unpeeled cucumber Mix softened cream cheese, mayonnaise, Italian salad dressing mix and Tabasco together. Be generous with Tabasco. Spread mixture on bread rounds. I use a fresh loaf of bread. A circle with approximate 1 3/4 inch diameter is what you want to cut out. Top mixture with slice of cucumber. At this point, you can cover plate of rounds with damp towel and refrigerate for several hours. Just before serving, garnish with paprika and decorate plate with parsley.