2 med. cucumbers, cut into 1 inch pieces
1 med. onion, sliced and separated into rings
2 tbsp. butter
4 med. tomatoes, cut into wedges
1/2 tsp. salt
Dash of pepper
1 tbsp. snipped fresh dill or 1 tsp. dried dillweed

Makes 6-8 servings.

Cook and stir cucumbers and onion in butter in 12 inch skillet until cucumbers are crisp-tender, about 5 minutes. Stir in tomatoes; sprinkle with salt and pepper. Cook, stirring occasionally, just until tomatoes are heated through. Sprinkle with dill.