ANYWAY, summer is the best time for Benedictine, because you can get fresh cucumbers.
Here's my Benedictine:
- 1 8-oz package of cream cheese
- 1 cucumber, peeled, seeded, and chopped or sliced
- onion juice, powder, or minced
Put the cucumber in a strainer or sieve over a bowl and sprinkle to taste with salt. Let sit for a bit so some of the juice runs out.
Miss Jenny only used the juice, but I and thousands like me use the cucumber, only adding the juice if necessary.
Put the cucumber, cream cheese, and onion to taste into a food processor and blend well. You can crush the cucumber with a fork, if you prefer, and mix everything with a fork. The result should be a very pale green. You can add a drop or two of food coloring, if you want to. I don't.
This is very refreshing, and great on toast, bagels, crackers, or croissants.
I'm posting at my blog today on the subject of a wonderful summer spread.
Marian Allen, Author Lady
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