Lemon Cucumber Sandwich

• 1 English cucumber thinly sliced
• 6 Tablespoons butter at room temp
• 8 oz cream cheese – softened
• 1 Tablespoon fresh lemon juices
• Salt and cayenne pepper to taste
• thin white bread

After slicing cucumbers, roll single layer into sheets of paper towels. Dry out as much liquid as possible from cucumber.
Mix other ingredients well. Spread onto bread slices and place cucumber between. Cut crusts off and into desired shape.

Curry Apple Chicken Salad

• 1 – 1 1/4 pound roasted or smoked chicken breast chopped (can be from deli)
• 1/2 Granny Smith Apple
• 1 teaspoon toasted ground curry powder
• 1/2-1 teaspoon seat salt
• 2 Tablespoons fresh squeezed lemon juice
• 3/4 cup sour cream
• 1/2 cup mayonnaise
• raisin or any type of bread

Mix sour cream, may, salt, lemon juice, curry powder. In a different bowl combine apples and chicken. Mix creamy mixture, apples and chicken together. Cover and refrigerate. We enjoy this on raisin bread but will be good on just about anything.

Delicious and easy! Can be made ahead and kept frozen until ready to use.

• 6 oz cream cheese room temp
• 2 tablespoons orange marmalade
• 2 teaspoons curry powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 3 cups finely chopped cooked chicken
• 3 tablespoons minced onion
• 3 tablespoons minced celery


In mixing bowl, combine first five ingredients. Beat until smooth. Stir in chicken, onion, and celery. Shape into 1″ balls and roll in almonds. Chill for two days or freeze up to one month. Makes 3 1/2 dozen. Brenda found this recipe in A Year of Teas by Bruce Richardson

Black Olive and Sundried Tomato Sandwich

• 1 6 oz can chopped black olives
• 3 Tablespoons packed in oil, drained sundried tomatoes
• 1/4-1/2 cup pesto (see recipe below)
• 1 8 oz block cream cheese

Combine first three ingredients and chill overnight. Coat white tea bread (we like the Pepperidge Farm Original White) with cream cheese on both pieces. Spread chilled mixture over top of cream cheese. ENJOY!!
Pesto

• 6 Tablespoons olive oil
• 1 cup loosely packed and chopped fresh basil leaves
• 1 Tablespoon toasted pine nuts
• 1 clove fresh garlic, chopped
• 1/2 teaspoon salt
• 1/3 cup Parmesan or Romano cheese

Blend in food processor. Makes about 1 cup of pesto.

Black Olive and Sun dried Tomato
Delicious recipe served at our Blue Lady Mystery Tea

• 4.25 oz of chopped black olives
• 1/4 cup pesto sauce (see below)
• 3 T drained, chopped sun-dried tomatoes packed in oil
• 3 T pine nuts, toasted and chopped
• Pepperidge Farms Original White Bread
• 3 oz cream cheese
• butter

To make spread: combine olives, pesto sauce, tomatoes, pine nuts. chill at least 1 hour. Butter each slice of bread, spread layer of cream cheese on one slice, dollop olive and tomato spread in middle. Place second piece of bread on top, cut into sandwiches, cut off crust.

Pesto Recipe

• 6 T olive oil
• 1 cup loosely packed fresh basil
• 1 T pine nuts
• 1 clove of garlic, chopped
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

To make pesto: In food processor combine olive oil, then basil, pine nuts, garlic and salt. Blend to fine puree’ then stir in cheese. Makes 1 cup.

A great appetizer for anytime. We served this warm pastry at the Rooibos African tea. Great served warm but still good at room temperature.
Pastry

• 1 package frozen puff pastry
• beaten egg

Filling

• 1 large onion, chopped
• 3 T butter
• 9 oz cream cheese
• 3 oz grated cheddar cheese
• 1 T caraway seed
• 1 teaspoon salt

Saute in butter until clear. After the onion cools, mix all the filling ingredients. Roll out thawed pastry. Cut into diagonals. Place filling inside center – leaving room to fold over one side. Brush edges with beaten egg. Fold over and press edges together. Seal open sides with a fork. Place rolls on greased baking sheet. Bake according to pastry puff directions or until golden brown. About 15 minutes at 475°
Served at the African Queen’s Tea on Saturday August 6, 2011

Chicken and Celery Tea Sandwich
Delicious on a bed of lettuce or served as a tea sandwich on whole wheat

Served at our Blue Lady Mystery Tea Party

• 2 chicken breasts baked or poached, chopped
• 3/4 cup finely chopped celery
• 1/4 cup finely chopped green onion
• 1/2 teaspoon coriander, 1/2 teaspoon curry powder toasted
• Cayenne pepper to taste
• 1/4 cup sour cream
• 1/8 cup mayo

Combine all and serve on whole wheat bread, in pastry shells, toasted crostini, or bed of lettuce. Yummy all year round!

Traditional Cucumber Tea Sandwich
This favorite is one that is yummy anytime. Enjoy with a cup of one of our premium black teas.

• English cucumber
• 8 oz cream cheese
• 2 1/2 Tablespoons butter
• 1 Tablespoon freshly squeezed lemon juice
• 2 large handfuls of fresh basil
• salt and cayenne pepper to taste
• thin white bread (we use Pepperidge Farms)

Using a food processor, chop up basil. Add remaining ingredients except cucumber. Chill over night.
Slice cucumber very thin, sprinkle with sea salt, place flat between paper towels. Squeeze and pull moisture from cucumbers.
Butter white bread, spread with cream cheese mixture, layer with cucumbers. Top with another slice of bread that is buttered and has a light layer of the cream cheese mixture. Cut off crusts. Cut sandwich into desired shape. Enjoy with a cup of tea!