Ingredients

• 6-8 ounces cream cheese, softened
• 1 medium cucumber, grated (drain and squeeze liquid out)
• 1 small onion, grated
• Lowry’s Seasoned Salt to taste.
• Dash of Tabasco sauce
• Dollop of mayonnaise
• 2 drops of green food coloring

Instructions

1. Mash the cream cheese with a fork until smooth.
2. Add cucumber making sure it is squeezed dry.
3. Add onion and remaining ingredients to taste. (I cut back on the onion.)

Notes

Good with crisp bacon sprinkled over open-faced sandwich; with favorite chips; an ice cream size scoop on a salad plate; sandwiches at tea time; in a bowl on an antipasto platter.

By Emily Crawford via KathyMillerTime

Ingredients

• Arugula
• Marinated artichoke hearts, quartered
• Olives, choose from your favorite
• Sliced cucumber
• Diced tomato
• Tuscan white beans with sauce (I used Great Northern White Beans)
• Brie cheese with Blue or your choice of cheese
• Benedictine (cucumber and cream cheese)

Instructions

1. Prepare all ingredients and place on a platter. Serve with Benedictine.

By KathyMillerTime
Adapted from Benedictine by Emily Crawford

Ingredients

• 3 tablespoons vegetable oil
• 3-4 pounds pork shoulder cut into large pieces
• 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
• 3-5 chicken legs or thighs (bone-in)
• 1 green pepper, chopped
• 1 large sweet onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 5 garlic cloves, chopped
• 1 quart chicken stock or broth
• 1 quart beef stock or broth
• 1 (28 ounce) can of crushed tomatoes
• 3 large potatoes
• 1 (16 ounce) can corn
• 1 (16 ounce) can lima beans
• Salt and pepper
• 4-8 tablespoons Worcestershire sauce
• Tabasco or other hot sauce on the side

Instructions

1. Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt meats well on all sides. When oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning on each side. Let the meat pieces sear well.
2. Remove the browned meats to a bowl.
3. Add the green pepper, onions, carrots, and celery to the pot and brown them. If necessary, add a little more oil to the pot.
4. After a few minutes of cooking, sprinkle salt over the vegetables.
5. When the vegetables are well browned, add the garlic and cook for 30 seconds until fragrant.
6. Add the meats, the chicken and beef broths, and the tomatoes. Stir to combine.
7. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
8. Uncover and remove the meat pieces.
9. Strip the chicken off the bone and discard skin if you like. Break the larger pieces of meat into smaller, more manageable pieces. (The meats stay juicier when originally they cook in larger pieces).
10. Return the meat to the pot and bring it up to a strong simmer.
11. Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel).
12. Add to the stew and cook about 45 minutes.
13. When the potatoes are done, add the Worcestershire sauce. Mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
14. Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like.
15. To serve, taste one more time for salt, and add either Worcestershire or salt if needed. Serve with crusty bread, cornbread, or biscuits. Serve with a bottle of hot sauce on the side.

Notes

This is delicious and the hit of several tailgates. Many Kentucky parties make the Burgoo in iron cauldrons. Such fun stirring and commenting on the meats. Have even heard squirrel meat can be added. I went strictly by the recipe!

By Bill Bunning via KathyMillerTime

Ingredients

• 24 party bread slices
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1 cup milk
• 1 1/2 cup sharp cheddar shredded cheese
• 1 1/2 cup roasted turkey, chopped or shredded
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper
• 1/2 cup grated parmesan
• 6 slices bacon, cooked and crumbled, divided
• 5 plum tomatoes, thinly sliced

Instructions

1. Arrange bread slices on lightly greased baking sheet. Broil 3 to 4 minutes.
2. Melt butter in saucepan on low, add flour, and cook, whisking until smooth. Gradually whisk in milk until thick and bubbly.
3. Add cheese until melted.
4. Stir in turkey, salt, and pepper. Top bread evenly with mixture. Sprinkle evenly with parmesan and 1/2 bacon.
5. Bake at 500 degrees for 2 minutes until parmesan melts.
6. Top with tomato and sprinkle with remainder of bacon.

Notes

An appetizer version of the famous Brown Hotel's Hot Brown Sandwich

By Lisa Cochran via KathyMillerTime

Ingredients

• 1 deep dish pie crust
• 1 1/4 cups, semi-sweet chocolate chips
• 4 large eggs, slightly beaten
• 1 cup sugar
• 1 cup Karo light corn syrup
• 3 tablespoons butter
• 1 teaspoon vanilla
• 3 tablespoons Bourbon
• 1 1/2 cups pecan halves
• 3 tablespoons Bourbon

Instructions

1. Preheat oven to 350 degrees. Place the pie crust on a baking sheet. Cover the bottom of the crust with the chocolate chips.
2. In a large bowl, combine the next six ingredients until well blended. Slowly stir in the pecans. Pour mixture into the pie crust.
3. Bake at 350 for 50-55 minutes or until a knife inserted into the center comes out clean. After pie comes out of the oven, sprinkle with remaining Bourbon. (I baked for 70 minutes in my oven).
4. Allow to cool completely before serving.

By KathyMillerTime