Keeping to the Theme of Cucumbers… I went digging in the recipe shelves for more earmarked pages. I knew there was another great one to be found. I found a saved newspaper clipping from the Louisville Times years old. Nancy Pappas submitted “Benedictine” and said the recipe originated by Miss Jennie Benedict who ran what was known as a classy place to visit in Louisville – a tea house. She also catered posh parties. Eventually the recipe became so popular it is now available ready-made. One restaurant spreads Benedictine on cracked wheat bread and tops it with sliced avocado, sliced mushrooms and alfalfa sprouts.
2 (3 ounce) packages cream cheese, softened
1 medium cucumber, peeled, seeded and grated
1 medium onion, grated
1/2 teaspoon salt
Dash Tabasco sauce
2 drops green food coloring
Blend ingredients thoroughly. Use enough mayonnaise to make cheese a spreading consistency. Serve on buttered bread cut outs: toasted whole wheat, white or sprouted wheat bread.byDeborahonMonday, July 28, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Cucumber,Deborah,Recipe,summer food