Score the cucumbers lengthwise with a 1 hole or 5 hole zester, or the tines of a fork.  Trim 1/2 inch off each end and cut the cucumber in half crosswise.
Using a melon baller or small spoon, scrape out the seeds in the center of each cucumber, leaving a hollow about ½ inch across. Pat the cucumbers dry with paper toweling and set aside.

In a food processor or blender, whirl the farmers cheese, sour cream, bread crumbs, garlic, marjoram, Worcestershire sauce, and red pepper sauce for 1 minute or until smooth. Transfer the mixture to a medium-size bowl and stir in the radishes, parsley, and celery.

Using a small spatula or spoon, pack the cheese mixture into 6 cucumber halves.  Wrap well in plastic food wrap and refrigerate for at least 4 hours or up to 12 hours. To serve, slice crosswise ½ inch thick and arrange on a platter. Sprinkle with the chopped red pepper or parsley if you wish. Makes 36 appetizers.