1/4 c mayonnaise
1 tb green onion, minced
1 tb fresh dill, chopped
1 tbsp. capers
1 1/2 tsp. prepared horseradish
8 slices Whole wheat bread
1 1/2 tsp. butter, softened
4 slices smoked salmon
12 thin cucumber slices
Combine mayonnaise, onion, dill, capers, horseradish and pepper.
crusts from bread; spread with butter then mayonnaise mixture. Arrange
salmon and cucumber over 4 slices of bread. Top with remaining bread;
cut each sandwich into 4 triangles or squares.
Makes 16 tiny sandwiches
Shrimp Tea Sandwiches
1/2 c. pimiento cheese
1/2 tsp. chili sauce
1/3 c. finely chopped, cooked shrimp
1/2 tsp. lemon juice
5 slices bread
5 tsp. soft margarine
10 strips pimiento
Combine pimiento cheese, chili sauce, shrimp and lemon
juice. Cut each slice of bread into 2-inch diamonds with
cookie cutter. Spread each diamond with 1/2 teaspoon margarine,
then with 1 tablespoon shrimp mixture. Yield: 20 open faced sandwiches.
* * *
Shrimp - Cucumber Tea Sandwiches
24 slices appetizer sized pumpernickel bread
1 cucumber (about 1 3/4 inches
48 cooked baby shrimp
1 bunch fresh dill
Cut bread into 2-inch rounds, using a cookie cutter.
Spread slices lightly with mayonnaise. Score cucumber with
tines of fork by running fork lengthwise down length of unpeeled cucumber
until it is scored all the way around. Slice into very thin rounds. Pat dry with paper towel.
Place a slice on mayonnaise. Top each with small sprigs of dill and 2 shrimp.
Place them on a platter. Cover with plastic wrap and refrigerate
until ready to serve or up to 6 hours. Makes 24 open faced sandwiches.
Tuna Tea Sandwiches
1 can tuna
4 Tbsp. salad dressing
1 Tbsp. catsup
1 Tbsp. vinegar
1/4 tsp. Worcestershire sauce
dash of cayenne pepper
1 cucumber, sliced thin
Mix tuna, salad dressing, catsup, vinegar,
Worcestershire sauce and cayenne. Cut bread in rounds; spread
with butter. Place cucumber slice on bread; spread tuna mixture on top.
1 (3 oz.) cream cheese, softened
2 Tbsp. mayonnaise or salad dressing
1 Tbsp. catsup
1 tsp. prepared mustard
dash of garlic powder
1 c. chopped canned or cooked cleaned shrimp
1/4 c. finely chopped celery
1 tsp. finely chopped onion
10 slices lightly buttered sandwich bread
Blend cheese with mayonnaise, mix in catsup, mustard and
garlic powder. Stir in shrimp, celery and onion. Use as
filling between slices of sandwich bread. Trim crusts, cut into fingers or shapes.
Makes 1 cup filling, enough for 20 tea sandwiches.
1 (8 oz.) cream cheese
1 can crab meat, drained
2 Tbsp. mayonnaise
2 Tbsp. chili sauce
dash of Worcestershire sauce
1 chopped onion
1 can shrimp, drained
Put all in mixer, mix well. Spread on bread, then cut
into finger sandwiches.
1 c. tuna fish
1/3 c. celery, finely chopped
1/4 c. mayonnaise
pinch of onion powder if desired.
Combine use as a filling for tea sandwiches.