Benedictine Sandwiches (p.86 Nov/Dec)

• 1 medium cucumber
• 1 small onion, quartered
• 1 (8-ounce) package cream cheese, softened
• 1/2  teaspoon  salt
•  dash  Paula Deen's Hot Sauce
• 1 drop green food coloring
• Mayonnaise
• Thin-sliced white bread
• Parsley or watercress

Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about five times, until cucumber is minced. Do not drain. Place cucumber and liquid into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion and liquid to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cooking or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.

Yield: 25 sandwiches
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Recipe courtesy Paula Deen