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 BENEDICTINE SANDWICHES

1 medium cucumber
1 small onion, quartered
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
Dash hot pepper sauce
1 drop green food coloring
Thinly sliced white bread
Mayonnaise
Parsley or watercress, for garnish

Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cookie or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds.  Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.  May prefer to spread the filling on squares of white or wheat bread that have had the crusts removed, and then cut the sandwiches into long rectangles.

BASIC GAZPACHO

½  cucumber, cut into chunks
4 ripe medium tomatoes 
½ bell pepper, cored, seeded  and cut into chunks
¼  yellow onion, cut into chunks
1 clove garlic, chopped
3  Tbl.   wine vinegar
Pinch of oregano
Salt and pepper to taste

 Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations include substituting yellow tomatoes, red bell peppers, or balsamic vinegar, or adding a few sprigs of fresh basil.

 

 
WALDORF CHICKEN SANDWICH

1 can Underwood Chunky Chicken Spread (4 1/2 oz)
1  package cream cheese, softened (3oz)
½ medium  apple, finely chopped
2  Tbl. raisins
1 celery stalk, finely chopped
6 slices whole grain bread

 In a medium bowl, combine first 5 ingredients; mix well. Cover and  refrigerate 1 hour. Serve on whole grain bread.

 
 
ITALIAN WEDDING SOUP
 
1 egg -- slightly beaten
1 pound ground beef
1 cup Italian bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons olive oil
5 cups chicken broth
1 cup water
1 ½ cups pastina or other small pasta (note: I use orzo)
1 package (10 oz.) frozen chopped spinach -- cooked and 
	drained
 
In large bowl, combine egg, ground beef, bread crumbs, Worcester-
shire sauce and garlic powder.  Mix well.  Shape meatballs, using 
1 rounded teaspoon meat mixture for each.  In large skillet, heat 
olive oil over medium-high heat.  Add meatballs.  Cook for 5 to 7 
minutes, or to desired doneness, turning frequently to brown on 
all sides.  Drain. Set aside. In large saucepan, bring chicken 
broth and water to a boil over medium high heat.  Reduce heat to 
low.  Add meatballs, pasta and spinach.  Cover and simmer for 
10 minutes, stirring occasionally.  Serves 8.
 

 

 KEY LIME BARS   (16 squares)

Crust:

1/2 cup pecans, finely chopped
4 tbsp (2 ounces) unsalted butter, melted
3/4 cup all-purpose flour
1/3 cup light brown sugar

Filling:

3 extra large eggs
1 1/4 cup granulated sugar
2/3 cup freshly squeezed key lime juice
2 tsp key lime zest
1/3 cup all-purpose flour

Preheat oven to 325F. Butter an 8-inch square pan. Make the crust first.   In a bowl, combine the pecans, melted butter, flour and brown sugar. Blend with fingers or a fork until mixture is well combined and crumbly. Press mixture evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes until crust is golden brown.

Make the filling while crust is baking. In a bowl, whisk together eggs and sugar. Whisk in the key lime juice and zest. Sift the flour over the mixture and whisk until smooth. (Sifting the flour helps decrease the lumps of flour in the mixture.)

Remove crust from the oven when baked. Pour the filling over the still hot crust. Return to oven and bake at same temperature (325F) for 20 minutes or until the filling is set. Cool in pan for 1 hour before cutting into 16 squares (2x2-inch).

Optional: Dust key limes squares with powdered sugar and top with candied key lime slice.  To make candied lime slices,  simmer thin slices of key limes in simple syrup for about 45 minutes until the pith is translucent.  Then  set the slices on a rack to air dry overnight.