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…

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…

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.…

Baked Fish for Company

1½ cups mayonnaise1 tablespoon creole mustard2 teaspoons lemon juice1 tablespoon Tabasco1 tablespoon Worcestershire suace2 teaspoons garlic powder¾ teaspoon curry powder8 of your favorite fish filletsButtery round crackers, crumbled Preheat the oven to 400°. Mix the mayonnaise, mustard, lemon juice, Tabasco, Worcestershire sauce, garlic powder, and curry powder well and spread over the fish fillets. Sprinkle…

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,…

Buttermilk Pie

2 eggs, beaten1 cup sugar2 Tablespoons butter, softened½ teaspoon salt1 teaspoon vanilla extract2 Tablespoons all purpose flour1 cup buttermilkdash of ground nutmeg1 9 inch) pie shell, unbaked Preheat oven to 400°. Beat eggs and sugar together. Add the butter, salt, vanilla, flour, and buttermilk and mix well. Pour into the pie shell and sprinkle with…

Biscuit Pudding With Jim Beam Bourbon Sauce

Kurtz Restaurant — Bardstown, Kentucky Pudding:1 cup raisins3 tablespoons Jim Beam bourbon12 1.5" biscuits1 quart whole milk6 eggs2 cups sugar2 tablespoons vanilla extract2 tablespoons butter, melted Bourbon Sauce:¼ pound (1 stick) butter1 cup sugar¼ cup water1 egg⅓ cup Jim Beam bourbon (or more if desired) Soak the raisins in the bourbon about 8 hours. Preheat…

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…