This spread can be used as a dip or a sandwich & canape ingredient.  It was made popular at Louisville’s Benedict’s restaurant earlier in this century.
Ingredients:

1 large cucumber
8 oz. cream cheese, softened
2 T. grated onion
1/4 tsp. salt
1 T. mayonnaise
dash green food coloring (optional)

Directions:

Pare, grate, and drain cucumber.
Combine with remaining ingredients in food processor.
Serve as is... Read more »

A wonderful dish that is a favorite for Derby Day Brunch, or use as a side dish at any meal.
Ingredients:

1 cup quick grits
4 ounces butter
12 ounces sharp Cheddar cheese
1 egg
1 T. garlic powder
3/4c. milk
dash Frank’s red hot sauce

Directions:

Cook grits in boiling salted water, according to package directions, until thick.
Remove from heat.
Stir in butter and half... Read more »

Kentucky Burgoo
The history of this soup/stew dates back to before the civil war and is a favorite at Kentucky Derby time.
Ingredients:

1 lb. mixed cooked meats (beef, lamb, pork, chicken, game)
1/2 gallon chicken stock
1/2 gallon beef stock
1 ounce Worcestershire sauce
1 c. tomatoes, diced
1 large onion, diced
1 stalk celery, diced
1 small green bell pepper, diced
1 large potato,... Read more »

Beef Tenderloin with Henry Bain Sauce
Freeze any leftover sauce for later use.
Ingredients:

1 9 oz. bottle chutney
1 14 oz. bottle ketchup
1 12 oz. bottle chili sauce
1 10 oz. bottle steak sauce
1 10 oz. bottle Worcestershire sauce
1 tsp. hot sauce
1/4c. butter or margarine, softened
2 tsp. salt
1 tsp. freshly ground pepper
1 4 1/2 to 5 lb. beef tenderloin,... Read more »

Derby Pie – also known as Thoroughbred Pie!
Ingredients for Pie Crust:

2 1/2 cups all-purpose flour
1 tsp. sugar
1 cup butter, cut up
1/4 cup ice water, more or less

Ingredients for Filling:

1/2 cup butter, unsalted, melted
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans
2 T. Kentucky Bourbon

Directions for Crust:

Mix all except water... Read more »