RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 852
View Recipe |
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Recipe Name: |
Benedictine Spread |
Source: |
A Taste of Kentucky |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Lunch |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Serve as dip or use as spread for finger sandwiches. You can add a drop or two of Tabasco if you want it to have a little kick. This spread is named for Louisville caterer Jennie Benedict who invented it before the turn of the century.
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Ingredients: 1 Tablespoon mayonnaise
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Directions:
Blend all ingredients together and mix well. |
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Nutrition per Serving: |
Calories: |
104 |
Total Carbs: |
5.7 |
Net Carbs: |
0.0 |
Cholesterol: |
25.2 |
Fat: |
8.5 |
Protein: |
2.20 |
Fiber: |
0.86 |
Sodium: |
79.60 |
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