The Blue Ribbon Cook Book contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While the cookbook has had many iterations, this is the only edition that includes the classic recipe for Benedictine spread, the sandwich filling invented and made famous by Jennie C. Benedict. The Blue Ribbon Cook Book is an enduring work, and this edition, with a new introduction by Susan Reigler, is a must have for every Kentucky kitchen.

Benedictine Spread
8 ounces cream cheese, softened
3 tablespoons cucumber juice
1 tablespoon onion juice
1 teaspoon salt
a few grains of cayenne pepper
2 drops green food coloring

To make the juice, peel and grate a cucumber; discard peelings. Wrap the pulp in a clean dish towel and squeeze juice into a dish. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too thin.

Jennie C. Benedict (1860-1928) published numerous books and is most famous for the several editions of her Blue Ribbon Cook Book. Benedict was born in Harrods Creek, Kentucky, near. Susan Reigler is a former restaurant critic at the Louisville Courier-Journal and is the author of the Compass American Guide to Kentucky and Adventures in Dining: Kentucky Bourbon Country.

Reviews:

"The joys of historical research include unexpected discoveries that pop up as you pursue a topic... One such detour began when I was working on a story about the Kentucky Derby. I read about the famous Benedictine Sandwich, served on Derby Day in Kentucky, that was created by Jennie Benedict. Because of that I bought her wonderful [Blue Ribbon Cookbook]. Her book is rich with recipes...just clean concise recipes and advice on menus for small to large parties, luncheons, dainty menus, and simple dishes for the sick."-blogcritics.org

"Jennie Benedicts work defined early 20th century middle class cooking in Kentucky and her legacy continues to be found on restaurant menus and served on home tables across the state.... Many of the recipes contained in this cookbook are considered classics."-hubpages.com