toothpicks in each sandwich.
Cut each sandwich into 4 equal
Stuffing for the sandwich.
Mash boiled potatoes finely
tKeep bread in bag until sandwich spread is ready.
Put
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
Flake the tuna between your fingers, and add mayonnaise. Mix well.
Add olive and onion. Mix well.
I put extra mayonnaise on the bread if making a sandwich.
Put lettuce on bread.
Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
Serve with dill pickles and chips-- Can't be beat!
or jelly (lavender and black tea in particular need to be
hisk sugar, honey, vanilla, green tea powder, and salt into egg
eaf.
Cut sandwich, and serve.
To Make Finger Rolls:
0 minutes; stir in Thai tea mix and bring to a
lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
Get a pan, cheese and 2 pieces of bread and butter.
Set oven for 350\u00b0, use the top of the stove; let the pan warm and put some butter in. Let it melt and put the sandwich in the pan.
Wait until the bread gets brown and use a spatula to flip the sandwich. Wait until the other side gets brown.
Take the sandwich out and put it on a plate and eat it.
Mix all ingredients except bread.
Trim crust off bread.
Layer 3 slices of bread.
Cut into 3 finger sandwiches.
Frost each one on all sides except bottom.
Place on cookie sheet and freeze.
Place frozen finger sandwiches in ziplock bags and freeze.
When ready to serve, take out the number needed and place on cookie sheet prepared with Pam.
Bake at 350\u00b0 for 10 to 12 minutes.
Slice cucumber very thin, salt down and let stand 1/2 hour. Squeeze out the juice.
Add lemon, finely cut onion and a little thick cream.
Spread between sandwich bread.
Cut into finger shapes.
nd remove from heat; add tea bag and let sit until
Heat water to a boil with cinnamon and cloves. Add tea bags and orange rind strip; steep for 5-7 minutes. Strain and discard solids.
Sweeten, and garnish with an orange slice and/or mint sprig, if desired.
Mix cream cheese, ricotta and lemon juice until smooth. Add herbs and season to taste. Spread over 1/2 of bread slices. Top with remaining bread slices. Remove crusts and cut each sandwich into 3 pieces. Serve immediately.
In a large mixing bowl, pour two parts canister mixes to one part cinnamon, until one or more ingredients is gone.
Mix everything well.
Pour even amounts into sandwich bags and close with a twist tie.
Store in a cool, dry place.
If you desire to give as gifts, you may wish to place bags into small gift bags. Be sure to include the service directions.
ith the crust mix (this recipes makes enough to fill a
In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.
ransfer to a bowl.
Tea Sandwiches: Spread each slice of