Howdy!,

We make a sandwich using "Benedictine Spread" and two slices of White Bread like You would make a Peanut Butter sandwich.

Some times we put some of it on a Saltine Cracker.

The Benedictine Spread is colored Green and it is made by Judy Ann in
Kentucky.

Their web page is at www.judyannselect.com

Move (Hover) the mouse pointer to the Products button and Click On
the Spreads Option to see a description of Benedictine Spread.

I was wondering if any one else reading My message has bought it,

or made it from scratch,

or if there is another Company that makes it in other places?

Thanks



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Ed Vance wrote to All <=-

We make a sandwich using "Benedictine Spread" and two slices of White Bread like You would make a Peanut Butter sandwich.

Some times we put some of it on a Saltine Cracker.

The Benedictine Spread is colored Green and it is made by Judy Ann in Kentucky.

Their web page is at www.judyannselect.com

Move (Hover) the mouse pointer to the Products button and Click On
the Spreads Option to see a description of Benedictine Spread.

I was wondering if any one else reading My message has bought it,

or made it from scratch,

or if there is another Company that makes it in other places?

Now you made me go and do some research. Seems that your spread is a local Louisville area thing - especially around Derby day. So I'm not surprised you get it in Cementville or New Albany or whatever.

This Benedictine spread with cucumber can be used as a dip or a sandwich and canape topping. It was created by Jennie Carter Benedict, a cookbook author, caterer, and restaurateur. She operated a Louisville restaurant and tea room, Benedict's, in the early 20th century. It's a simple combination of cucumber, onion, and other ingredients, and it is an excellent appetizer to serve a Kentucky Derby gathering.

Some versions are made green with spinach or parsley, and some use green food coloring to get the vivid green color. The original recipe uses 3 tablespoons of cucumber juice and 1 tablespoon of onion juice instead of grated cucumber and onion, and it includes a pinch of cayenne pepper.

Here's the recipe I had for it ......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Benedictine Spread
Categories: Squash, Dips, Vegetables, Cheese, Herbs
Yield: 10 Servings

2 English cucumbers; peeled,
- seeded, in 2" chunks
2 tb Minced white onion
8 oz Cream cheese; softened
1/2 ts Dried dill
ds Tabasco; to taste
1 Drop green food coloring;
- as needed (opt)
Cayenne pepper

Process cucumber chunks in a food processor until finely
chopped. Put chopped cucumber and white onion in a piece
of cheesecloth and twist to squeeze into a bowl as much
liquid as possible from the vegetables, reserving the
liquid.

Assure the food processor bowl is dry before returning
cucumber and onion mixture to the food processor. Add
cream cheese, dill, hot pepper sauce, green food
coloring, and cayenne pepper. Process the mixture until
smooth, scraping down the sides of the food processor
bowl a few times to make sure everything is integrated.
If too thick, add reserved liquid a teaspoon at a time.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM


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Quoting Ed Vance to All <=-

We make a sandwich using "Benedictine Spread"

I was wondering if any one else reading My message has bought it,

or made it from scratch,

I've never had it. But I might, as it sounds good. I've often had
sliced cucumber and onion sandwiches with cream cheese instead of
butter. Apparently blending it all into a spread is a very regional
thing, local to you.

It's pretty easy to make:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Benedict's Benedictine Spread
Categories: Vegetarian, Cheese, Dips, Spreads
Yield: 1 batch

1 Cucumber, peeled
1 md Onion
1 lb Cream cheese, room temp
Green food coloring (2 - 3
Drops)
1 ds Hot sauce

Grate veggies and drain well, pressing with a spoon to remove
maximum moisture. Combine with remaining ingredients.

Sky magazine 8-2012 after Jennie Benedict, Louisville KY,
early 20th century

From: Michael Loo Date: 09-02-12

Variations from other sources:

Add:
2 ts mayonnaise and
1/4 ts Lemon juice

1/2 ts Salt

Parsley or watercress; for
Garnish

Substitute:

1/4 ts Instant minced onion

MMMMM



Cheers

Jim


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12-09-18 05:02 Dave Drum wrote to Ed Vance about Benedictine Spread
Howdy! Dave,

@MSGID: <5C0D3C46.116291.cooking@capitolcityonline.net>

Ed Vance wrote to All <=-

We make a sandwich using "Benedictine Spread" and two slices of White Bread like You would make a Peanut Butter sandwich.

Some times we put some of it on a Saltine Cracker.

-SNIP-

Now you made me go and do some research. Seems that your spread is a
local Louisville area thing - especially around Derby day. So I'm not surprised you get it in Cementville or New Albany or whatever.

This Benedictine spread with cucumber can be used as a dip or a
sandwich and canape topping. It was created by Jennie Carter Benedict,
a cookbook author, caterer, and restaurateur. She operated a Louisville restaurant and tea room, Benedict's, in the early 20th century. It's a simple combination of cucumber, onion, and other ingredients, and it is
an excellent appetizer to serve a Kentucky Derby gathering.

Some versions are made green with spinach or parsley, and some use
green food coloring to get the vivid green color. The original recipe
uses 3 tablespoons of cucumber juice and 1 tablespoon of onion juice instead of grated cucumber and onion, and it includes a pinch of
cayenne pepper.

Here's the recipe I had for it ......

MMMMM----- Recipe via Meal-Master (tm) v8.06

-SNIP-

A few days ago when I was grocery shopping I saw a "Discontinued" sign
and the price for Judy Ann Benedictine Spread had been reduced to $3.99.
It was selling for $5.99 when we last bought some.

I Searched on Wikipedia for it and learned the page is titled
"Benedictine (Spread)" and has a Recipe and several Links to articles
about the Lady and her Product.

When I went to the Judy Ann Select website there wasn't anything on it.

The Page is down.

I guess the Distributor went out of business since the last time I visited their site.

The Store I shop at had been stocking it all year long.

I'm glad to find the Recipe for it on the Wiki page
(and Thanks for posting Yours).

Benedictine Spread isn't something that I keep in the refrigerator all the time, but occasionally I like to make a sandwich with it.

Here I was Bragging about a Benedictine Spread Sandwich recently, and now
if I want to have one it looks like We will have to make our own Spread.

Thanks for Your and Jim's Replies about Benedictine/Cucumber Spread.


... The Recipe says a pinch of spice. I thought it said a 'pound'.
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Ed Vance wrote to Dave Drum <=-

Here's the recipe I had for it ......

MMMMM----- Recipe via Meal-Master (tm) v8.06

-SNIP-

A few days ago when I was grocery shopping I saw a "Discontinued" sign
and the price for Judy Ann Benedictine Spread had been reduced to
$3.99. It was selling for $5.99 when we last bought some.

I Searched on Wikipedia for it and learned the page is titled
"Benedictine (Spread)" and has a Recipe and several Links to articles about the Lady and her Product.

When I went to the Judy Ann Select website there wasn't anything on it.

The Page is down.

I guess the Distributor went out of business since the last time I
visited their site.

The Store I shop at had been stocking it all year long.

I'm glad to find the Recipe for it on the Wiki page
(and Thanks for posting Yours).

Benedictine Spread isn't something that I keep in the refrigerator all
the time, but occasionally I like to make a sandwich with it.

Here I was Bragging about a Benedictine Spread Sandwich recently, and
now if I want to have one it looks like We will have to make our own Spread.

Fortunately it's easy to make.

Thanks for Your and Jim's Replies about Benedictine/Cucumber Spread.

Here's a nice simple spread I really like on Panera's Cinnamon-Nut bagels. Yuuuuummmmmmm.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot-Cream Cheese Spread
Categories: Spreads, Cheese, Dairy, Fruits, Nuts
Yield: 6 Servings

1 c Chopped dried apricots
3/4 c Water
16 oz Cream cheese; softened
3/4 c Orange marmalade
2 tb Milk
1 c Chopped pecans

Combine apricots & water in small saucepan. Bring to boil;
cover, reduce heat, and simmer 10 minutes. Drain well.

Beat cream cheese at medium speed with electric mixer,
until it's smooth and fluffy. Stir in the apricots and
remaining ingredients.

Serve on bagels. Also yummy on an English muffin or
snacky-crackies.

Yield: About 3 1/2 cups.

UDD NOTE: This also works with peaches, or any stone fruit. And you
can substitute fresh (in season) and skip the "reconstituting" w/hot
water step.

Recipe from Southern Living magazine's 1987 Annual
Recipes book.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

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