Any use for dehydrated cucumbers?
Tanker 06
The wife recently catered a wedding reception, and one of the *MANY*
leftovers was several gallon ziploc bags of cucumber slices. Now, alot of
the other leftovers (green pepper slices, squash, etc.) I've dehydrated.
But
I don't know if it's worth dehydrating the cucumber slices. Does anyone
have any experience with this? What would I use them for? (I'd imagine
that they'd come up all gooey, or nasty.)
Any help appreciated.
Jerry
Tank...@aol.com
-
For those who have fought for it, freedom has a taste
that the sheltered will never know.
USA Vet, 1985-1993 Panama/Desert Storm
M. Counides
There is a traditional spread favored in Kentucky called Benedictine. to
make it you can start with a couped of fresh cucumbers which you must
grate and squeeze or you can use dry cucumber buzzed to powder in a
blender. Combine with grated onion, cream cheese, some mayonaise, a hit
of tabasco and for the traditionals look green food coloring. I generally
omit the color. We Make the spread right through the winter.
Naomi Counides
Associated Beefalo of Idaho
lebasel
In article <4mufir$8...@nnrp1.news.primenet.com>,
M. Counides <bee...@primenet.com> wrote:
>There is a traditional spread favored in Kentucky called Benedictine. to
>make it you can start with a couped of fresh cucumbers which you must
>grate and squeeze or you can use dry cucumber buzzed to powder in a
>blender. Combine with grated onion, cream cheese, some mayonaise, a hit
Hmm. I have a couple of recipes for cucumber ketchup.
Ketchup in this case is a finely ground vegetable with
vinegar and spices. I'll bet the dehydrated "buzzed"
cukes might work with this too.
Benedictine sounds like a very interesting recipe. Where
does it come from, and is it made just by Kentuckians?
Leslie
leb...@nando.net
M. Counides
leb...@nando.net (lebasel) wrote:
>Benedictine sounds like a very interesting recipe. Where
>does it come from, and is it made just by Kentuckians?
>
>Leslie
>leb...@nando.net
>
I am a transplanted Kentuckian. I have never seen Benedictine outside KY.
In KY it is commonly sold in the dairy case of grocery stores along with
the obnoxious but addictive pimento cheese spread. Seemingly Benedictine
was whipped up by Miss Jennie Benedict, a Louisville cateress of a bygone
era. The proper recipe is 6 oz cream cheese, pulp of 1 cuke grated and
squeezed, 1 grated onion, salt, Mayonnaise, 2 drops food coloring, dash
tabasco. Mix.
I omit food coloring and salt and as I said often make it with dehydrated
cukes. I have also been experimenting with dehydrated tomatoes in a
related spread. It is pretty good also.