Benedictine Spread

So many Kentuckians are grateful to Miss Jennie Benedict, a Louisville caterer, for creating Benedictine spread before the turn of the century. I grew up enjoying this famous green spread when my family would entertain. My mother would order green and pink loaves of bread from the bakery. She would cut off the crusts, slice…

Bacon and Cheese Spoonbread

This is a wonderful version of a southern favorite. ¾ cup cornmeal1½ cups cold water½ pound mild cheddar cheese, grated (2 cups)4 tablespoons (½ stick) butter, softened2 cloves garlic, minced½ teaspoon saltDash of white pepper1 cup whole milk6 egg yolks, well beaten½ pound sliced bacon, cooked crisp and crumbled5 egg whites, stiffly beatenPreheat oven to…

Bread Pudding with Vanilla Sauce

No matter what type of potluck I go to, someone always asks if I brought my bread pudding. This is comfort food at its best. Pudding:½ loaf white bread1 cup sugar4 eggs2 cups half-and-half¼ pound (1 stick) butter, melted½ teaspoon salt1 teaspoon vanilla extract Vanilla Sauce:1 cup water1 cup sugar2 tablespoons cornstarch⅛ teaspoon salt2 tablespoons…

Blackened Ribeyes with Southwest Butter

Southwest Butter6 tbsp unsalted butter, softened¼ tsp cumin¼ tsp dried oregano¼ tsp chili powder⅛ tsp thyme leaves¼ tsp black pepperdash of ground red pepper For each ribeye use:1 tbsp southwest butter2 tsps blackened steak seasonings (I like Chef Paul's)6- 4 ounce ribeyes about 1½ inch thick (you may use fewer steaks of a larger size…

Bananas Rolled In Peanuts

4 or 5 pounds of bananas1 cup sugar3 Tablespoons cider vinegar3 Tablespoons water1 egg1 bag crushed salted peanuts Peel the bananas and cut them into 2 inch lengths. Simmer all the remaining ingredients except the peanuts over medium heat until the sauce thickens slightly. Roll bananas in the sauce and then in crushed peanuts. Serve…

Beet Salad With Red Onions

Feel free to substitute fresh beets for the canned beets specified in the recipe — if farm-fresh produce is available, it will just be that much better! 1 (15-ounce) can sliced beets, drained¼ large red onion2 tablespoons red wine vinegar3 tablespoons corn oilFreshly ground pepperPut the beets into a salad bowl. Slice the onion lengthwise…

Grilled Lemon-Pepper Catfish

6 catfish filets (6 to 8 ounces)Vegetable cooking spray⅓ cup lemon juice3 Tablespoons melted butter1 Tablespoon lemon pepper seasoning mix Place the fish in a grilling basket coated with cooking spray. Combine the lemon juice, butter, and lemon pepper seasoning and brush the filets with the mixture. Place the basket on your grill and close…

Hot Artichoke Dip

I serve this dish when I cater. Even though it is an older recipe, it is still the first dish to empty. Guests love it even when they don't think they like artichokes! 1 14 oz. can artichoke hearts, drained and chopped1 cup mayonnaise4 ounces Parmesan cheese, grated (1 cup)Dash of garlic powder Preheat oven…

Hollandaise Sauce

This is a great sauce to accompany Lynn's Country Ham Frittata 3 egg yolks1½ Tablespoons fresh lemon juicePinch of salt½ pound (2 sticks) unsalted butter, meltedWhite pepper Whisk egg yolks and 1 tablespoon of the lemon juice together in top of double boiler. Add pinch of salt and whisk until sauce is thick and creamy.…

Kentucky Glazed Canadian Bacon

An excellent brunch dish served with eggs. 3 pounds Canadian bacon½ cup light brown sugar1 Tablespoon flour½ teaspoon dry mustardDash of ground cloves2 Tablespoons water Preheat oven to 350 degrees. Remove the casing from the bacon if necessary. Place the bacon in a baking pan and bake uncovered for 1½ hours. Combine the brown sugar,…