For the soup, cut the English
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
For the cornbread: Preheat oven to
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.
nd pepper to taste.
For the sandwiches: Cut the stems off
Drain cucumber well, pressing between layers of paper towels. Stir together cucumber and next 4 ingredients.
Spread mixture evenly over half of bread slices.
Top with remaining bread slices.
Trim crust from sandwiches, and cut in half diagonally. Garnish, if desired.
Store sandwiches in an airtight container. Yield 16 sandwiches.
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.
CUCUMBER DRESSING: Mix vinegar, dill, onions
use half for marinade and reserve other half for prepared sandwiches).
Cut
Peel cucumber and slice in paper-thin
Peel the cucumber, cut in half lengthways, and
Combine all ingredients in mixer, blending well. For sandwiches, spread bread lightly with butter or margarine.
Then add filling.
Makes 12 sandwiches.
Trim crust edges off bread.
Grate cucumber; drain well on paper towel.
Mix softened cream cheese with garlic salt and grated onion according to taste.
Blend in cucumber.
Spread very light coat of mayo on bread slices for easy spreading.
Spread mixture thinly on bread.
Cut sandwiches in fourths or halves.
Refrigerate until served.
(Good for parties.)
Beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
Lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
Pat cucumber dry with paper towels.
Cut bread in half and spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig.
Repeat for remaining sandwiches.
Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
Spread cream cheese mixture evenly on one side of each bread slice.
Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
Wrap grated cucumber in a clean kitchen towel; squeeze to release liquid from cucumber. Transfer grated cucumber to a bowl.
Mix cream cheese, dill, salt, and black pepper into grated cucumber.
Spread cream cheese mixture over bread slices.
Divide roast beef and cucumber slices on 5 slices bread and place another slice of bread spread-side down on top to make 5 sandwiches.
Remove crusts from bread.
Mix cream cheese, onion, cucumber, salt, pepper and garlic powder.
Spread onto bread to make sandwiches.
Quarter sandwiches into small triangles and serve.
Peel and grate cucumber.
Drain between paper towels.
Mix all ingredients well.
Chill for 30 minutes.
Add a few drops of green food coloring to give a cucumber color to mixture.
Peel and grate 1 medium size cucumber (drain well between paper towels).
Mix with other ingredients, then chill for 30 minutes.
Serve on crackers or for finger sandwiches.
Mix together cream cheese, mayonnaise, salt, sugar and onion. Mixture may be refrigerated until ready to make sandwiches.
To assemble sandwiches, remove crust from bread.
Use cookie cutter to desired shape, preferably not much larger than a round slice of cucumber.