Southern Belle Cucumber Sandwiches - cooking recipe

Ingredients

2 large cucumbers
2 (8 ounce) packages cream cheese, softened
1 tablespoon chopped frozen chives
1 tablespoon hidden valley ranch dressing mix
2 loaves white bread
1 bunch fresh parsley

Preparation

Peel and cut the cucumbers in half lengthwise.
Remove the seeds and sprinkle the cavities liberally with salt.
Place the cucumbers on a rack in a glass dish, cover, and let drain overnight.
The next day rinse the cucumbers to remove excess salt, and press between paper towels to remove any excess moisture.
Chop the cucumbers and put into a food processor.
Blend for 10 seconds.
Chop the cream cheese into cubes, and add to the cucumbers along with the chives and salad dressing powder, and blend until smooth.
Cut the crusts from the bread and use a cookie cutter to cut shapes out of each slice.
I use a heart-shaped cutter that is 2 1/2 by 2 1/2 inches.
You can usually get two sandwiches out of each slice of bread.
I freeze the scraps to use for bread crumbs, or I feed them to the birds.
Spread the cucumber filling on each slice and place into an airtight container separating layers or sandwiches with waxed paper.
Refrigerate for an hour or more.
Place on a serving platter and garnish each sandwich with a snippet of fresh parsley.