Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Spread - Benedictine Spread
Famous Authors (View All Authors)
Appetizers - Spread -  Benedictine Spread Post by :missmimz Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1324

Click below to download : Appetizers - Spread - Benedictine Spread (Format : PDF)

Appetizers - Spread - Benedictine Spread

1 large cucumber
8 oz. cream cheese, softened
1 T. mayonnaise
2 T. grated onion
1/4 tsp. salt
Dash of green food coloring


Peel, grate and drain liquid from cucumber (a good way is to squeeze in cheese cloth). Blend all ingredients together with mixer or by hand. Serve as a sandwich or canape spread. Or thin with sour cream to make a dip for vegetables.
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Spread -  Blue Cheese, Port And Walnut Spread Appetizers - Spread - Blue Cheese, Port And Walnut Spread

Appetizers - Spread -  Blue Cheese, Port And Walnut Spread
1 pound blue cheese 1/2 cup unsalted butter, softened 1/3 cup port wine 1-1/2 cups chopped walnuts In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill. This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers. Makes 12 servings.
PREVIOUS BOOKS

Appetizers - Spread -  Baked White Bean And Rosemary Spread Appetizers - Spread - Baked White Bean And Rosemary Spread

Appetizers - Spread -  Baked White Bean And Rosemary Spread
"Use fresh sprigs of rosemary to garnish this zesty combination of great northern beans, herbs and spices. Serve with assorted breads and crackers. 1 tablespoon olive oil 1 cup chopped onions 1 tablespoon minced garlic 1 teaspoon dried rosemary, chopped 2 (15 ounce) cans Great Northern beans, rinsed and drained 1 1/3 tablespoons white wine vinegar 1/4 teaspoon crushed red pepper salt to taste paprika Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onions, garlic and rosemary until soft. In a food processor, blend the onion
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT