ransfer to a bowl.
Tea Sandwiches: Spread each slice of bread
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
blend the butter, honey, ground tea and salt.
In a
Blend mayonnaise/Miracle Whip, sour cream, zest, mustard, lemon juice and salt and pepper to taste in a small bowl.
Spread bread slices generously with the mayonnaise mixture.
Top half of the slices with a layer of mint leaves.
Top the mint leaves with overlapping rows of radish slices.
Top radishes with remaining bread slices nad press together gently.
Trim the crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead and chilled, wrapped in plastic wrap.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Makes 8 whole sandwiches, or 16 halves, or 32 fourths.
br>To serve, arrange the sandwiches on a platter, and garnish
amp paper towels.
Place tea sandwiches in jelly roll pan. Cover
amp paper towels.
Place tea sandwiches in pan.
Cover with
heese or lox--whatever looks best to you.
(There may
heat bread shapes.
Arrange sandwiches on serving platter. Garnish with
ot whip.
For the sandwiches, have the store slice the
Cut slices of cucumber into thirds or quarters. Place on half of the Gluten Free Original Pretzel Crisps(R) Minis.
Spread or pipe cream cheese on top of cucumbers, then sprinkle with dill. Top with another mini to make itty bitty gluten free tea sandwiches.
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.
ookie cutter, cut out the tea sandwiches.
Remove the top slice
Combine creme fraiche and dill.
Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
Pierce garnish with frilly toothpick and through the sandwich.
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make sandwiches, spread each slice of bread with the goat cheese spread.
Slice the cucumber in thin rounds and arrange on half the bread slices.
Top with remaining bread, press slightly.
Trim off the crusts, and cut into halves, thirds, or triangles.
Bring to boil the 3 cups of water. When it starts to boil, remove from heat and add the tea bags. Cover with lid at least 5 minutes. Add the sugar in a mixing container. Add 1 cup warm water until sugar melts, then add tea. Continue adding water over tea bags and pouring into gallon container until full. Makes the best tea. You can use less sugar if you don't want it real sweet.
Boil water and sugar 10 minutes.
Add loose tea.
Steam 10 minutes.
Strain into 2-quart pitcher and fill with water.
y making your Sweetened Organic Tea.
Boil filtered water and
Place chopped pecans on plate.
Mix cheese and watercress in a bowl.
Season with salt and a dash of white pepper.
Spread mixture evenly over 8 bread slices.
Top with remaining bread.
Cut sandwiches diagonally in half.
Butter all 3 edges of each sandwich triangle.
Dip buttered edges of sandwiches into pecans.
Arrange sandwiches on platter.
Garnish with watercress sprigs.
These can be made up to 8 hours ahead.
Cover sandwiches tightly; chill until ready to serve.