Tish’s Benedictine

This recipe has a distinguished pedigree; I got it from ex-pat Kentuckian Lynn Tucker, who got it from Tish Clark of Prestonsburg, KY, her amendment of the one in Kentucky’s Best, Fifty Years of Great Recipes by Linda Allison Lewis.

Lynn said, “Years ago, certain bakeries in Louisville used to bake pink and green loaves of bread just for these popular finger sandwiches, a staple at Derby parties, weddings, showers, and appropriate funerals,” which leaves me wondering what an inappropriate funeral looks like

1 8 oz Philadelphia cheese, softened
1 tablespoon of mayonnaise
3 tablespoons of grated cucumber, drained well with a paper towel
1 teaspoon finely chopped green onions with tops
1 teeny tiny drop of green food coloring (the color should be delicate)
a dash or two of Tabasco

“Blend all ingredients together and mix well. Yield: 10-12 servings (I multiply by eight.) You may serve this on trimmed bread as finger sandwiches or as a dip. Please note there is not a single drop of Benedictine liqueur used in this recipe!”

“I like to make a nice pile of these sandwiches on a silver tray lined with a paper doily and garnished with a few cucumber slices and parsley. (Cover with a damp paper towel so your sandwiches don’t dry out and curl before serving. Refresh as necessary.)

“I also put out big crystal bowl of pimento cheese with Carr’s crackers, celery stalks, and salty peanuts to encourage drinking and deviled eggs to prevent or at least stall off utter drunkenness.”

One Reply to “Tish’s Benedictine”

Leave a Reply

Your email address will not be published.