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Benedictine Sandwich Filling
1 (8 oz.) Philadelphia cream
1 small onion
Mince cucumber and onion together in blender or food
processor. Put in strainer or cheesecloth and press out juice.
Soften cream cheese. Add juice, a little salt if you like.
Add enough mayonnaise to make a soft spread. Add a small
amount green food coloring to make a pale green color. Use on
regular or tiny party sandwiches.
Flower Sandwiches: You
can dress up these sandwiches by
spreading filling on rounds of bread, top with
thin slice of cucumber, well drained, then a daisy cut piece of bread (use a cookie cutter)
and then in the center use a little cream cheese/mayo mixture tinted yellow.
These make cute flower-like cucumber sandwiches.
Cream Cheese and Cucumber Sandwiches
1 loaf white or wheat bread
16 oz. cream cheese, softened
1 large cucumber or 2 small
Peel cucumber, slice lengthwise and scoop out seeds with a spoon. Cut cucumber in chunks and run through the blender. Pour into mixing bowl and (pick out most of seeds if
you forgot to remove them). Add cream cheese and a little garlic salt to taste. Remove crusts from bread. Spread cucumber mixture on bread to make sandwiches. May cut into triangles or use cookie cutters for different shapes. This filling can also be used as a dip.
Zesty Cucumber Sandwiches
1 cup REAL mayonnaise,
1 packet dry Italian salad dressing,
1 eight oz. cream cheese, softened.
Mix together well. The spread is best if you let it sit overnight.
Spread each slice of your bread with a portion of this savory
spread. Top each with a cucumber slice and sprinkle with a little dill weed.
Best Cucumber Sandwiches
1 medium cucumber
1/2 cp. cider vinegar
1 cup water
8 oz. pkg. cream cheese, softened (lite is good)
1/4 cp. mayonnaise
1/4 tsp. garlic powder
1/4 tsp. onion salt
1 loaf sliced, firm-textured bread
garnish-thinly sliced pimento-stuffed green olives or paprika
Score cucumber lengthwise with fork (for looks) and slice thin. In medium bowl, combine vinegar and water, add cucumber slices; let stand at room temp. at
least 30 min. Drain WELL. Meanwhile, combine cream cheese, mayo, garlic powder,
onion salt and Worcestershire. Cut bread slices into rounds
(or any shape you want, with a cookie cutter) and spread with cream cheese mixture. Top each with a slice of cucumber. Shortly before serving
top with olive slice or paprika, or both. Makes about 48 round tea sandwiches.
You can also add a little dab of cream cheese/mayo and top with a baby shrimp.
Note: To make these the night before, cover with SLIGHTLY damp paper towels, then
cover the whole plate with foil. Keep in fridge and they'll be just great.
2 cucumbers, peeled
1 (12 oz.) pkg. cream cheese
1/4 c. mayonnaise
salt and pepper to taste
dash of cayenne
1/4 c. chopped parsley
bread (crusts removed)
1 Tbsp. lemon juice
Grate cucumbers or put through a food grinder. Twist it
into a ball in the corner of a tea towel or in cheese cloth to extract liquid.
Beat cream cheese and mayonnaise in mixer until smooth. Add
cucumber, spices, parsley and lemon juice. If mixture is too
thick, add more mayonnaise. Spread on bread and cut into
thirds for finger sandwiches. Yields 60 sandwiches.