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Benedictine




Source of Recipe


courier journal


List of Ingredients




8 ounces cream cheese
1 teaspoon finely grated onion (grated on a hand grater, not in a food processor)
2 tablespoons juice squeezed from grated cucumber
¼ teaspoon salt
1/8 teaspoon cayenne pepper



Recipe



Let cream cheese soften in a medium-size bowl at room temperature. Grate onion on the small side of a hand grater so that it is nearly pureed. Add to cream cheese. Peel cucumber. Grate on the large side of a hand grater. Place in a clean tea towel. Twist the towel to squeeze the juice from the pulp. Add juice to cream cheese along with salt and cayenne. Beat well.

Add more cucumber juice as desired to reach a spreading consistency. (A thinner mixture makes a good dip.)

Marion Flexner's Benedictine

6 ounces cream cheese
Grated pulp of 1 medium cucumber
Juice of 1 grated onion
Dash of Tabasco
¼ teaspoon salt, or more to taste
Mayonnaise
2 or 3 drops green food coloring

Mash cheese with a fork. Extract the juice from the cucumber pulp by placing the pulp in a napkin and squeezing it fairly dry. Work the cucumber pulp into the cheese. Add the onion juice (more if a stronger onion flavor is desired), Tabasco, salt and enough mayonnaise to make a smooth filling, easily spread. (Miss Jennie used mayonnaise made of lemon juice, real olive oil and egg yolks.) Last of all, add the green coloring — just enough to give a faint green tinge; too much will look unappetizing.