Found this yummy recipe in Tea Time Tidbits and Treats for your Spring tea time pleasure! Enjoy!
Cucumber Garden Vegetable Tea Sandwiches
1 8 oz. pkg cream cheese, softened
1/2 C. sour cream
1/2 C. carrot, shredded
1/2 C. zucchini, shredded
1 T. fresh parsley, chopped
1/2 t. seasoning salt
1/2 t. garlic powder
dash of pepper
1/2 C. water chestnuts, drained & chopped
1 cucumber, thinly sliced
butter
8 slices dark rye or dill rye bread
Combine cream cheese, carrot, zucchini, parsley, salt, garlic powder, pepper and water chestnuts. Add enough sour cream to desired spreading consistency.
Butter a slice of bread. Spread cream cheese mixture on bread slices. Trim off crusts and cut into desired shapes - long rectangles, squares, triangles, etc. Top with a cucumber slice. Enjoy!
Makes about 32 tea sandwiches.
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