"The Blue Ribbon Cook Book" contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While the cook book has had many iterations, this is the only edition that includes the classic recipe for Benedictine spread, the sandwich filling invented and made famous by Jennie C. Benedict. "The Blue Ribbon Cook Book" is an enduring work, and this edition, with a new introduction by Susan Reigler, is a must have for every Kentucky kitchen.Benedictine Spread: 8 ounces cream cheese, softened; 3 tablespoons cucumber juice; 1 tablespoon onion juice; 1 teaspoon salt; a few grains of cayenne pepper; and 2 drops green food coloring. To make the juice, peel and grate a cucumber; discard peelings. Wrap the pulp in a clean dish towel and squeeze juice into a dish. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too thin.
Publisher: The University Press of Kentucky