2 Foot Long seedless cucumbers
5 Oz. Jar horseradish
1/2 Tsp. Fresh snipped dill
2 Tsp. Sugar
1/2 Cup Whipping cream, whipped
Cut off both ends of the cucumbers and slice one of them into 3/8th inch slices. Carefully well out a center section of each slice, leaving the bottom of the slice intact and uncut. Let the slices stand on paper towels, well side down. Chop up the other cucumber and place in a food processor and process until of a pulp consistency. Remove the pulp and squeeze out through a fine sieve or through cheesecloth. Save out 1/2 cup of the pulp and set aside. Take the prepared horseradish and drain it well. Measure out 1/4 cup dried horseradish. In a medium bowl, combine the horseradish, cucumber pulp, snipped dill and sugar. Fold in the whipped cream. Take by the rounded spoonfuls and fill the cucumber wells. Refrigerate until time to serve.