2 lg. cucumbers, peeled, seeded and cut 1/2 inch pieces
2 tsp. salt
1 c. whipping cream
2 tbsp. chopped dill
Fresh pepper
2 tbsp. butter = 1/4 stick

Toss cucumbers with salt in colander and let drain 20 minutes. Rinse under cold water and let drain. Pat dry with paper towels. Boil cream, dill and pepper in small pan until mixture reduces to 1/2 (about 10 minutes). Set aside.

Melt butter in large skillet over medium heat. Add cucumbers and saute until crisp tender (about 3-5 minutes). Stir in cream until heated through (2-3 minutes).