OK everyone, let's find some good "B" recipes and post them. Thanks!

-- Melissa (cmnorris@1st.net), November 13, 2001

Answers

This is sooooo good!

Benedictine

This recipe was made popular at Benedict's Restaurant in Louisville, Kentucky earlier in the century.
Serves 3-4

1 large Cucumber, peeled and seeds removed
8 ounces Cream cheese, room temperature
1 Tablespoon Onion, grated
1/4 teaspoon Salt
2 Tablespoons Mayonnaise
Dash of Green food coloring (optional)

Dice the cucumber. Place all ingredients in a food processor and pulse until smooth. Serve as is on sandwiches or canapes. Or thin with a little sour cream and use as a vegetable dip.

-- Cheryl in Ks (cherylmccoy@rocketmail.com), November 13, 2001.

Hello Melissa, "B" is for Bacon-Potato Soup. Boil your peeled and cut potatoes in a medium size pot. Fry your bacon in a fry pay until crisp. Let your potatoes boil until they are about half way done. Add cream or milk along with a little rue, (cornstarch and butter mixture). Crumble up the bacon and add your favorite seasonings. I like it with just a little salt (as the bacon is salty), pepper, and a Spanish seasoning called Adobe. Cook until potatoes are soft. Eat up, as it a hardy meal perfect for the cold nights here in the Ozarks! Sincerely, Ernest

-- http://communities.msn.com/livingoffthelandintheozarks (espresso42@hotmail.com), November 13, 2001.

Bar-B-Que Meat---- Sauce: 1/3 c ketsup, 1/3 Catalina dressing, 1/3 c apple butter, and 1/2 t liquid smoke or mesquite flavoring. Use 1 cup of sauce to 2 cups of shredded meat Tasty and easy!

-- Janet in Kansas (whisperingpines@terraworld.net), November 13, 2001.

anyone have a recipe for Brunswick stew? I used to eat it quite often when I lived near the VA/NC line but have never found a recipe to match that taste.

-- Dave (something@somewhere.com), November 13, 2001.

"Brussel sprouts" and prepackaged meat :"Balls", boiled with a dose of 1. 1 tbs. soy sauce, 2. 2 tbs sweet bbq sause 3. 2 tbs Kikkoman teriyaki baste & glaze 4. 2 tbs citrus splash or lemon juice. Boil until there is 1/2 cup sauce left, mouth out!!

-- mitch hearn (moopups@citlink.net), November 13, 2001.

This is the fancy gourmet kind that only the adults in the family like:)

3 lbs beef (a tender cut, sirloin, eye of round, etc) sliced thinly across grain 1 tbs Dijon mustard 3 tbs tomato paste 3 tsp paprika 1/2 tsp salt 1/4 tsp pepper 1 lb mushrooms sliced 1 chopped onion 2 tbs worchestershire sauce 1/2 cup red wine 1 cup sour cream -- Saute the onion and the beef in some margerine until the beef is browned. Saute the mushrooms separately in some butter. Add them to the beef. Add the seasonings, plus worchestershire, mustard and tomato paste and stir it all together. Add wine. Simmer a little (till everything else is ready!). Add a little water if it seems too dry or thick. Add the sour cream last, heat it up.

-- Ann Markson (tngreenacres@hotmail.com), December 07, 2001.