2 medium cucumbers, cut into 1-inch pieces
1 medium onion, sliced and separated into rings
2 tablespoons butter or margarine
4 medium tomatoes, cut into wedges
1/2 teaspoon salt
Dash of pepper
1 tablespoon snipped fresh dill weed or
    1 teaspoon dried dill weed

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 weed.

Yields 6 to 8 servings.

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