The Courier-Journal from Louisville, Kentucky • Page C4

THE COURIER-JOURNAL FEATURES sought: Benedictine cheese spread the recipe from Jennie Benedict, (a) prominent Louisville caterer a long time Virginia Rigsby Pulley, by e-mail a mystery. Did Jennie Benedict invent the spread that bears her name? We may never know. Numerous sources, including The Courier-Journal in 1983, credit Benedict with the creation of Benedictine, that fluffy, pale green, cucumber- and-onion-flavored, cream-cheese spread served on every Derby buffet. The Filson Historical Society still has a copy of Jennie Blue Ribbon Cook published in 1904, but it does not contain a recipe for Benedictine. The spread was either so unimportant or so secret that it was never mentioned in autobiography or numerous articles printed during the early 20th-century heyday of her tearoom on Fourth Street.

Blue Ribbon Cook does, however, have a recipe for cucumber sauce that is very similar to Benedictine. Although no cream cheese, it is fluffy, pale green and flavored with cayenne pepper and onion juice. Sound familiar? Printed below are two recipes for Benedictine, and the cucumber sauce from Blue Ribbon Cook Benedictine This is the classic spread recipe from Courier-Journal Kentucky probably named after, not by, Jennie Benedict. 8 ounces cream cheese 1teaspoon finely grated onion (grated on a hand grater, not in a food processor) 2 tablespoons juice squeezed from grated cucumber teaspoon salt 1 8 teaspoon cayenne pepper Let cream cheese soften in a medium-size bowl at room temperature. Grate onion on the small side of a hand grater so that it is nearly pureed.

Add to cream cheese. Peel cucumber. Grate on the large side of a hand grater. Place in a clean tea towel. Twist the towel to squeeze the juice from the pulp.

Add juice to cream cheese along with salt and cayenne. Beat well. Add more cucumber juice as desired to reach a spreading consistency. (A thinner mixture makes a good dip.) Nutritional information per serving for 16 servings: 50 calories, 5 grams fat, 1gram protein, trace carbohydrates, trace fiber. Marion Benedictine 6 ounces cream cheese Grated pulp of 1medium cucumber Juice of 1grated onion Dash of Tabasco teaspoon salt, or more to taste Mayonnaise 2 or 3 drops green food coloring Mash cheese with a fork.

Extract the juice from the cucumber pulp by placing the pulp in a napkin and squeezing it fairly dry. Work the cucumber pulp into the cheese. Add the onion juice (more if a stronger onion flavor is desired), Tabasco, salt and enough mayonnaise to make a smooth filling, easily spread. (Miss Jennie used mayonnaise made of lemon juice, real olive oil and egg yolks.) Last of all, add the green coloring just enough to give a faint green tinge; too much will look unappetizing. Nutritional information per serving for 12 servings: 46 calories, 4 grams fat, 1gram protein, 1gram carbohydrate, trace fiber.

Jennie cucumber sauce the cucumber sauce so close to Benedictine, although still, of course, not exactly the same thing. Cucumbers and whipped cream might sound weird, but really good. In the French, German and Southern traditions, this type of sauce was served with cold fish or dishes such as aspic salad (a jellied salad type of thing not too popular any longer). This version could also be a dip for vegetables or crackers. 1large cucumber teaspoon salt Small pinch cayenne pepper (or to taste) 4 drops onion juice teaspoon minced fresh parsley teaspoon tarragon vinegar cup whipped cream, whipped, then measured (see note) Peel and seed cucumber (see below).

Mince flesh very small. Stir in salt and cayenne pepper. Make onion juice by scraping a knife across the cut half of a peeled onion. Add to mixture. Stir in parsley and vinegar.

Fold whipped cream into cucumber mixture. (Do not use unwhipped heavy whipping cream. Do not substitute sweetened whipped topping.) Makes about 1cup. This separated a bit when refrigerated for several days. If that happens to you, simply drain off liquid and stir again.

To seed cucumber: Cut in half lengthwise. Scrape out seeds with a spoon. To make whipped cream: This recipe uses heavy whipping cream, never sweetened whipped topping. Whip the cream with an electric mixer. Beat until billows and peaks form when the beaters are lifted from the bowl.

Measure the whipped cream only after it has been whipped. Nutritional information per serving for 8 servings: 56 calories, 6 grams fat, 1gram protein, trace fiber. Want a restaurant recipe? You must send us the actual name and address. Write to The Courier-Journal, P.O. Box 740031, Louisville, KY 40201-7431.

Include your name, address and phone number (this be published). If you want a recipe from a restaurant, please include the address. Online: Reach Liz at courier-jour- nal.com/liz sauce similar to Benedictine CORNER LIZ REITER 1169 Eastern Parkway-Medical Arts Bldg. 458-5424 888-799-5424 i Jodee Bras Prosthesis For so many good reasons. Directions: Take off shoes.

Stare at feet. Wiggle toes. Contemplate. Appreciate. Sip from glass.

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E-Town KY 270-234-1191 Ltd Co. The best bet: play ball! The Louisville Bats the Triple-A affiliate of the Cincinnati Reds open their home season tonight and hope to give local fans something to cheer about through Sept. 6at Louisville Slugger Field. The Bats will play the Richmond Braves at 7:15 tonightand 11:15 a.m. the Norfolk Tides at 7:15 p.m.

p.m. p.m. Sundayand 11:15 a.m. Monday. The Zooperstars and Dora the Explorer will appear tonight.

There will be fireworks after the game. General admission for the right-field bleachers costs $5 ($4 for children 3-12 and seniors 65 and older). Seats in the grass berm in left-center field cost $5 ($4 for children 3-12 and seniors 65 and older). Outfield reserved seats cost $6 ($5 for children 3-12 and seniors 65 and older). Field reserved seats on the first- and third-base sides are $7 ($6 for children 3-12 and seniors 65 and older).

The upper-deck reserved seats are $8 ($7 for children 3-12 and seniors 65 and older). Children 2 and younger are admitted free. Group rates are available. For general information, call (502) 212-2287. Tickets are available at the box office and all TicketMaster outlets.

To charge by phone, call (502) 361-3100. Tipsheet By KEN NEUHAUSER The Courier-Journal.