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Post by gayla on May 9, 2008 21:38:27 GMT -5
Cucumber Tea Sandwiches
12 slices firm white bread 1 cucumber 1/2 cup alfalfa sprouts 24 slices of black olives 1 cup mayonnaise 1 teaspoon curry 1 tablespoon lemon juice
Trim crust from bread slices. Cut slices into half into triangles. Slice cucumber into thin slices and cut slices in half to form half moon shape. Place three cucumbers pieces in overlapping slices down the center of bread triangle. Combine mayonnaise, curry, and lemon juice in small mixing bowl. Using a pastry tube, pipe a rosette of curried mayonnaise in center of cucumber slices. Garnish with alfalfa sprouts and black olive slice. Makes 24 tea sandwiches. refrigerate, covered, for up to 6 hours before serving.
Egg and Watercress Tea Sandwiches
1 small bunch watercress several radishes (thinly sliced) 5 hard-cooked eggs (shelled) 1/4 cup mayonnaise 2 tablespoon whole-grain Dijon mustard 12 slices firm-textured white bread 12 slices firm-textured wheat bread 1/4 cup mayonnaise
Chop eggs and blend with mustard and mayonnaise. Spread white bread slices with egg mixture. Top with wheat bread slices. Spread tops with mayonnaise. Trim off crusts and cut each sandwich into two rectangles. Garnish with watercress leaves and radish slices. May be assembled up to six hours before serving. Cover and refrigerate.
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