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vardens
01 July 2009 @ 05:42 pm

Paris/ Bourbon County Community Calendar Highlights: 

JULY 2009

 

 *this is an except of the calendar released by the Paris/Bourbon County Tourism Department.

 

Through September 27  

Hopewell Museum

800 Pleasant Street 

Waco and the Bybees: Central Kentucky Art Pottery, 1900 to 1935” 

Call 859-987-7274

or visit www.hopewellmuseum.com for information.

 

Through July 26 

Hopewell Museum 

“Famous African-Americans of Bourbon County

A photographic exhibit that features Garrett Morgan, Mae Taylor Street Kid,

Elisha Green and Isaac Murphy along with pictures of “ordinary heroes” of the

Region. 

Call 859-987-7274 for information.

 

July 3 

White Horse Gallery 

431 Main Street

“Collages” by Kay Collier-McLaughlin   

5 – 8 pm

 

July 4

Fireworks at Bourbon County Fairgrounds

sponsored by Bourbon County Fiscal Court and City of Paris   

A POPULAR EVENT! 

Fireworks start at 10:00 PM

Rain Date:  July 5

July 5 

Sixth Annual Concert in the Arboretum 

Nannine Clay Wallis Arboretum

616 Pleasant Street 

Picnic at 6:00 PM and concert begins at 7 PM.

Bring a picnic and enjoy the music. 

Table and chair rental available. 

Call 859-987-6158 to reserve.

                  

July 11-31 

Paris Celebrates Paris, France 

Main Street

 

July 12

Hopewell Museum 

800 Pleasant Street

Waco and The Bybees Day”

 2 – 4 pm 

Harvey Connor demonstrates his art of Bybee. 

Tour the galleries and bring your own Bybee pottery for “show ‘n tell”. 

Cost:  $6.00 adults

Members, children and students are free. 

Call 859-987-7274 for information.

 

July 17 

Paris Downtown ARTWALK

5 – 9 PM

An exciting way to experience art, artists, and Kentucky Hospitality

 

July 30

Business After Hours

Hosted by Edward Jones Investments and Varden’s

509 Main Street 

5 – 7 pm

 

July 31 – Aug 2

Bourbon County Steam Engine Show

Bourbon Co. Fairgrounds

 
 
vardens
30 June 2009 @ 05:47 pm

 
 
vardens
30 June 2009 @ 08:28 am

Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche

A recipe by Bobby Flay



Nobody knows grillin' like Bobby. Here is one of my favorite recipes he makes.

16 ounces baked or fried tortilla chips (combination of blue and yellow)

3/4 pound Monterey jack cheese, shredded

3/4 pound white Cheddar, shredded

Tomatillo-Poblano Salsa, recipe follows

Smoked Tomato Relish, recipe follows

Green Chile Creme Fraiche, recipe follows

Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.

Tomatillo-Poblano Salsa:

8 tomatillos, husked and washed

2 poblano chile peppers

1 red onion, peeled and sliced into 1/4-inch thick slices

Canola oil, for brushing vegetables, plus 1/2 cup

Salt and freshly ground pepper

2 cloves garlic, coarsely chopped

1/4 cup chopped cilantro

1 lime, juiced

2 tablespoons honey

Heat grill to high. Brush tomatillos, poblanos, and onions with oil and season with salt and pepper. Place on the grill and grill the tomatillos and poblanos until charred on all sides. Grill the onions until lightly golden brown and cooked through. Place the poblanos in a bowl, cover with plastic wrap, and let steam for 15 minutes. Remove skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender. Coarsely chop the tomatillos and onions and place in the blender. Add the garlic, cilantro, lime juice, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste. Pour into a serving bowl.

Smoked Tomato Relish:


8 plum tomatoes

1/4 cup canola oil, plus more for brushing on the tomatoes

Salt and freshly ground pepper

1/4 cup red wine vinegar

2 teaspoons chipotle pepper puree

1 small Spanish onion, finely chopped

Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.

Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.

Green Onion Creme Fraiche:


1 pint creme fraiche or sour cream

1/2 cup thinly sliced green onions

Salt and freshly ground pepper

Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.
 
 
vardens
29 June 2009 @ 05:50 pm


Grilled Lobster Paella


6 cups chicken stock or low-sodium broth

1/4 cup extra-virgin olive oil

8 skinless, boneless chicken thighs, trimmed of excess fat (about 2 pounds)

Salt and freshly ground pepper

3 chorizo sausages, cut into 1-inch chunks (about 1/2 pound)

2 medium onions, coarsely chopped

3 bell peppers—preferably 1 red, 1 yellow and 1 orange, cut lengthwise into 1-inch strips

6 garlic cloves, thinly sliced

3 cups medium-grain Spanish rice, such as Valencia, or arborio rice (18 ounces)

1/2 teaspoon saffron threads

Two 1 1/4-pound lobsters—tails split lengthwise, claws and knuckles cracked and heads discarded (ask the fshmonger to do this part for you)

2 pounds large shrimp, shelled and deveined

1 pound Littleneck clams, scrubbed

1 pound mussels, scrubbed and debearded

Lemon wedges, for serving

---
  
Light grill. In a medium saucepan, cover the chicken stock and bring to a simmer on the grill. Set aside, covered.
  
Set a paella pan or a very large skillet over the hot fire and add the olive oil. Add the chicken thighs and season with salt and pepper. Add the chorizo and cook until the chicken and sausage are lightly browned on both sides, about 6 minutes; transfer to a plate. Add the onions, peppers and garlic to the pan and cook, stirring occasionally, until all the vegetables are softened, about 6 minutes.
  
Add the rice to the pan and cook, stirring, until golden, about 3 minutes. Stir in the warm stock, crumble in the saffron and add a large pinch of salt. Add the chicken thighs and chorizo. Cover the grill and cook until the stock has reduced to 2 cups, about 12 minutes. Nestle the lobster pieces in the rice, cover the grill and cook for 3 minutes. Arrange the shrimp, clams and mussels in the rice, cover the grill and simmer until the chicken, shrimp and lobster are cooked through and the clams and mussels are open, about 10 minutes longer. Discard any shellfish that don't open. Spoon the paella into shallow bowls and serve piping hot with lemon wedges.
 
 
vardens
29 June 2009 @ 05:32 pm
Downtown Paris ARTWALK
Friday, July 17
5- 9 pm


Join hundreds of your friends for the 6th Downtown Paris ARTWALK. This is an event not to be missed.






This is the third year and sixth Downtown Paris ARTWALK sponsored by the Paris Main Street Program.

"This time we have extended ARTWALK until 9 o'clock allowing for more time to visit and socialize," says Steve Walton, one of the organizers.
 
21+ venues on and around Main Street Paris will host over 25 artists. Paintings, photographs, sketches, and mixed media art will be on display throughout downtown. Maps will be available at each location, and big bundles of lime-colored balloons will mark their spot.

Artists include Ben Fryman, Kay Seither, Mary Clare Estes, Bill Berryman, Donna Eads, Murry West, Nancy Kleck, Barbara Hawkings, Paul Craycraft, Kay Collier-McLaughlin and many more.

Also, the exhibit Bybees: Central Kentucky Art Pottery will be featured at The Hopewell Museum.

Each location, in addition to art, will offer refreshments.

Highlights include: Mock Champagne Punch at Ardery's Antiques and "The Fountain", Beer Cheese at Fister Sisters, Henry Bain's Meatballs at Varden's, Lyn's famous Smoked Salmon Pate at Loch Lea Antiques, and the cats at Nancy Kleck Art Studio have special culinary plans. 

Varden's will be hosting Donna Eads.

Our complementary "nibbles" will be:
Homemade Henri Bains Meat Balls
Tortilla Chips & Fruit Salsa (watermelon,
pineapple, & apple)

For more information contact Steve Walton 987-4700.

If you visit:
Downtown Paris ARTWALK
Friday, July 17
5-9 o'clock
Rain or shine
Complimentary food and beverages at every location
No Cost
Maps available at all locations
Green balloons to mark venues
 
 
vardens
26 June 2009 @ 06:59 pm


Here is what Jessica and I plan to eat on Sunday; we are going to grill in the backyard and enjoy the garden. 


Apple and Fennel Salad


1 medium-sized fennel bulb, thinly sliced
1 large Granny Smith apple, cored and thinly sliced
2 carrots, grated
2 tablespoons raisins
1 tablespoon olive oil
1 teaspoon sugar
1/2 cup apple juice
2 tablespoons apple cider vinegar
Boston lettuce leaves

In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate.

In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup, about 10 minutes. Remove from the heat and cool. Stir in the cider vinegar. Pour the apple juice mixture over the slaw and stir to combine well. Chill thoroughly. Serve on lettuce leaves.

Grilled Fajitas

1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1 pound pork tenderloin, cut into strips
1/2 inch wide and 2 inches long
1 small onion, sliced
8 whole-wheat flour tortillas, about 8 inches in diameter, warmed in the microwave
1/2 cup shredded sharp cheddar cheese
4 medium tomatoes, diced
4 cups shredded lettuce
1 cup salsa

Prepare fire in a charcoal or gas grill.

In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Place the pork strips and onions in a cast-iron pan or grill basket. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork strips and onions on each tortilla. Top each with 1 tablespoon cheese, about 2 tablespoons tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.

Fruit Kebabs

4 ounces low-fat, sugar-free lemon yogurt
1 teaspoon fresh lime juice
1 teaspoon lime zest
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.

Thread 1 of each fruit onto skewer. Repeat.
Serve with the lemon lime dip.

 
 
vardens
22 June 2009 @ 02:55 pm








Downtown Paris ARTWALK
Friday, July 17
5:00 - 9:00 o'clock
Rain or shine
Food and beverages at every location
No Cost
Maps available at all locations
Green balloons to mark venues
987-4700 for more information 

Varden's artist for the July ARTWALK will be:
Donna Lynn Eads



Artist Bio

Donna Lynn Eads


The Southern artist Donna Lynn Eads celebrates the simplicity of nature through large scale paintings in conjunction with smaller pastels drawings. Her early studies included intense realistic graphite and ink drawings. In her latest series, Donna Lynn continues her examination of nature and mankind’s relationship to it through realistic loose pastel and charcoal studies.

 

Upon graduation from High School, her artistic talent carried Donna Lynn to the College of Charleston in South Carolina.  There she continued to flourish as an artist earning two degrees, Studio Art and a Minor in Art History.  At the completion of her two degrees Donna Lynn took a hiatus from the Art world to pursue other talents.

 

Geographically the artist has come full circle, returning to Lexington, Kentucky to focus on her artistic interpretations of the natural surroundings and to give back to the community that has given her so much.  

 

Donna Lynn has been a featured Artist on Lexington’s Gallery Hop and has shown her work throughout central Kentucky and Charleston, South Carolina.  



 
 
vardens
22 June 2009 @ 02:26 pm
Bourbon County Horse Walk of Fame


The Main Street Program would like to invite Horse Farms to participate in the Bourbon County Horse Walk of Fame. 
The Horse Walk will feature distinguished horses associated with Farms from Bourbon County. 
Each horse represented will have a square installed along the sidewalk in Downtown Paris. 
A mock-up can be viewed in the window next to Varden’s on Main Street.  This a wonderful opportunity to be a part of
something that will draw visitors for years to come.  We are excited to have this attraction as the 2010 World Equestrian Games
come to the Bluegrass area. 

We are looking for horses of distinction from all breeds.  We want to honor the wonderful horses associated with Bourbon County. 
For more information and an application, go to www.visitmyparisky.com





 
 
vardens
18 June 2009 @ 04:33 pm
The weather is hot, so here is a Cool Dinner Idea:

Kentucky Champagne Cocktail




In a mixing glass with ice combine:
1 oz.  Bourbon
1/2 oz . Peach Schnapps
dash Angostura Bitters

Strain into a chilled champagne flute
Fill with champagne

Chilled Salmon

4 salmon filets, skin on
Salt to taste
1 med. onion, sliced
1 tsp. pickling spices
1 lemon, sliced thin
1 clove garlic, minced
1 cucumber, peeled and sliced
1/2 c. mayonnaise

Salt salmon. Arrange onion and lemon slices, spices and garlic in a well-greased casserole. Place salmon skin side up over the seasonings. Cover with foil and bake 350 degrees for 1 hour. Chill. Place on a serving platter and remove skin carefully. Garnish with mayonnaise and cucumber slices.

Melon Soup

3 cups chopped cantaloupe
2 Tbsp. sugar
1/4 cup orange juice
3 cups chopped honeydew melon
1/8 tsp. salt

Place cantaloupe, half of the sugar and half of the orange juice, and half of the salt in a blender or food processor. Cover and blend until smooth. Transfer to a medium bowl, cover and chill.Repeat with honeydew melon and remaining sugar, orange juice, and salt. Chill in a separate bowl.

When ready to serve, pour equal amounts of each melon mixture carefully into individual bowls, pouring both at the same time, keeping the melon mixtures as separate as possible. You'll have a beautiful two in one soup that is also delicious.

Serve with a great mixed salad and a big glass of iced tea with lots of lemon and fresh mint.
 
 
vardens


This largest-ever exhibit of Kentucky art pottery is titled
"Waco and the Bybees: Central Kentucky Art Pottery, 1900 to 1935"
and it is happening at the Hopewell Museum in Paris, KY
from May 27 to September 27.

Pottery and art authority Larry Hackley is the guest curator, assisted by Margaret Layton.

The Hopewell has assembled 100's of pieces of pottery from Waco, Cornelison pottery and the Bybee Pottery Company.

For more information
 
 
vardens
17 June 2009 @ 10:51 am

Planning a party? Give us a call.

We make catering fun. Our approach is to provide you with a unique menu created just for you. Come in and have a glass of iced tea (or glass of wine) and tell us your story. We will listen and design a party to meet your needs.



Full Service Catering
Varden's staff is available for full service catering at your home or other location. Cocktail Party, Full Course Dinner, and overall party planning. Contact Steve Walton for a consultation. Steve's years of hospitality, catering, and restaurant experience can be "borrowed" for the evening to guarantee a perfect event.

Party at Varden's
Surrounded by beautiful stained glass and rich Mahogany, Varden's makes a fabulous place for your next intimate party. Bridal lunches, Baby showers, Afternoon tea, Wine Tasting, private dinner and  much more.

 Call us at 859.987.4700 for more information.

 
 
vardens
17 June 2009 @ 10:39 am
Varden's is offering three great summer specials:



Bacon, Lettuce, and Tomato
Served on toasted bread, we use super bacon, only the best tomatoes, and crisp green lettuce.
Mayo and ground black pepper make it perfect

Polynesian Melt

Smoked ham and Swiss Cheese grilled with tropical fruit and Dijon mustard.

Chicken Salad and Fruit Plate
Varden's always fresh Chicken Salad w/ walnuts and dried cranberries
served with fresh fruit salad and your choice of side.

 
 
vardens
17 June 2009 @ 10:24 am
Varden's catered a beautiful wedding recently, here are some pictures:

It was a perfect evening in the Bluegrass, and we were honored participate in such a wonderful event.
















Hors d'oeuvres 
Field and Stream Confit Canapés
Kentucky Cheese Tray w/ crackers and breads
Fruit skewers
Artichoke Dip w/ assorted breads


Salads
Mixed Field Greens with strawberries and gorgonzola
Grapefruit and Avocado w/ French dressing


Entrees
Chicken Breasts on a bed of Bourbon marinated apples and topped Dijon Sauce
Beef Tenderloin in Henry Bains Sauce
Vegetarian Hot Brown on Texas toast

Sides
Garlic grits
Mixed Greens
Broccoli and hollandaise
Bourbon Sweet potatoes  

Desserts
Chocolate Nut Pie
Transparent Pie
Bread Pudding w/ Caramel sauce
Peach cobbler



 
 
vardens
21 May 2009 @ 11:39 am
Memorial Day Weekend is a great time to load up the car and see some sites.

Below are some links that my help:




Kentucky State Parks System

Kentucky Department of Tourism

Paris/Bourbon County Tourism

 
 
vardens
19 May 2009 @ 01:55 pm
Jessica and I have been working on the yard and getting it all beautiful for Memorial Day Weekend. Tonight's project is to get the grill cleaned up and make sure it is in good working order.

Jessica is the grill master at our house. Here are some of the recipes we are planing on using this weekend.



Grilled Mushroom Salad

1 lb. lg. white mushrooms, such as shiitake or portabello
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. finely chopped fresh parsley

Light the grill. Remove and discard a slice from the bottom of each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil. When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they start to release some of their liquid and collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly. In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all combined. Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like, and serve with grilled bread. Serves 4.


Grilled Cabbage
1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper

Dice all of the above,  put in tinfoil pan.  Cover with foil. Cook on grill until done (approximately 40 to 60 minutes).

Grilled Flank Steak

1 (1 1/2 lb.) flank steak
1 c. vegetable oil
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. red wine
1 tbsp. minced garlic
1 tbsp. minced ginger, or1 tsp. ground ginger

Trim excess fat from steak; score steak on both sides in 1 1/2 inch squares. Place steak in a large shallow dish or zip-top heavy-duty plastic bag. Combine oil and remaining ingredients, stirring well. Pour over steak. Cover or seal; marinate in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade. Grill, covered, over medium coals (300 to 400 degrees) 6 to 8 minutes on each side or to desired degree of doneness, basting twice with marinade. Discard remaining marinade. To serve, slice steak across the grain into thin slices. Yield: 6 servings. Note: Steak may be grilled ahead of time and served cold.

Barbecued Salmon

3 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
4 6 ounce salmon steaks

Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt and salt; stir thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6 to 8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4.

Grilled Chicken Thighs and Green Onions

4 tbsp. oil
2 tbsp. rice wine or white wine
vinegar
1 tbsp. lemon juice
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. minced garlic
Ground ginger
Salt and pepper
8 chicken thighs
1 bunch green onions

In medium mixing bowl, whisk together oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and salt and pepper. Pour over thighs, cover and refrigerate overnight. Grill skin side down over medium heat 8 to 10 minutes. Flip, brush with marinate and cook 4 to 6 minutes more. Skewer onions, brush with marinade and grill a couple of minutes a side. Serve chicken and onions over rice.
 






 
 
vardens
18 May 2009 @ 09:14 am
The High Hope Steeplechase was held this past Sunday, May 17 at The Kentucky Horse Park.

Steeplechase races, Lurcher races, terrier races, a parade of Woodford Hounds, Silent auctions, art fair, stick horse races, pony rides, and tailgating.



Visit www.highhopesteeplechase.com for more information.

 
 
vardens
15 May 2009 @ 09:07 am
Announcing our newest Lunch option:


You asked for it, you got it.







Chicken Salad and Fruit Plate


Varden's always fresh Chicken Salad w/ walnuts and dried cranberries
served with fresh fruit salad

Plus Choose

Cottage Cheese
or
today' side salad
 
 
vardens
07 May 2009 @ 07:06 pm



Horse Country Tour

Central Kentucky is home to more than 450 working thoroughbred horse farms. These farms cover miles of beautiful rolling hills of the heart of our Bluegrass Region.

* Your visit could include a tour of a stallion barn, the thoroughbred training center or one of the world's most famous thoroughbred farms where Derby horses reside. While there you will meet the grooms that care for these most valuable of horses.

* Or your visit may include touring a horse farm for mares and foals. If you visit in late winter or early spring you may get to see a brand new foal. The sight of a newborn foal still unsteady on his feet or nursing from his mother will warm your heart.

* Your visit will also include a trip to Keeneland Race Course, a National Historic Landmark. Keeneland is home to the most prestigious horse sales in the world. Keeneland gently merges country elegance and racing excitement.

This is a seven to eight hour tour. Lunch is included.

Call to book a Horse Country Tour:
Toll Free: 866-986-8779
Locally: 502-583-1433

www.mintjuleptours.com



 
 
vardens
06 May 2009 @ 01:56 pm
Enjoy a beautiful Mother's Day lunch in historic Paris Ky.
Just a 15 minute scenic drive from Lexington.




Mother's Day Lunch


Sunday, May 10
11:00 - 2:00

Hors d'oeuvre

Pimento cheese w/ crackers, carrots, and celery
 
Soup
Creamy Vegetable Soup

Salad
Mixed Greens w/ red onion, dried cranberries, blue cheese and pralines

Entree
served with asparagus and vegetable risotto 

Honey glazed Salmon
or
Pork Tenderloin w/ pineapple salsa

Dessert
Lemon cake w/ Raspberry Sauce
or
Chocolate cake w/ Chocolate Caramel Sauce


$24.95 per person
includes beverage

 
 
vardens
28 April 2009 @ 02:23 pm

Benedictine 

This spread can be used as a dip or on a sandwich. It came to fashion at Louisville's Benedict Restaurant in the early part of the 1900's.

1 large cucumber
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
Dash of hot sauce
1 drop of green food coloring

Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor.

Serve as a dip for vegetables or as a sandwich spread.

To make a Benedictine Sandwich: spread a thin layer of of spread on thin white bread (crust removed). Top w/ a thin slice of cucumber or a sprig of watercress. Top with another slice of crustless white bread and cut in quarters, diagonally.

To make a Benedictine Club. Add a couple slices of thick fried bacon and a slice of tomato. Sprinkle with salt and ground pepper and you have a crowd pleaser.