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Cucumber and Cream Cheese Tea Sandwiches with Dill

These tea sandwiches are perfect finger food for a formal occasion. They are easy to make and look beautiful when arranged in quarters on a large platter with toothpicks. I serve them with tea at fundraisers and at holiday parties. These sandwiches add a sophisticated touch to any event.

Preparation Time: 15-20 minutes
Cooking Time: N/A

Ingredients:

  • One loaf of high quality bread. (Whole wheat or white is fine. Just make sure the bread is soft and not dry).
  • 16 oz. plain cream cheese
  • 1 cucumber
  • Dill for sprinkling on sandwiches
  • Toothpicks for holding sandwiches together

Instructions:

  • Cut cucumber into thin round slices. Set aside.
  • Lay out 2 pieces of bread on clean cutting board.
  • Carefully cut off crusts with a knife.
  • Spread a generous layer of cream cheese on both pieces of bread.
  • Place 4 cucumber slices on 1 of the pieces of bread, arranged so that each quadrant has a cucumber.
  • Sprinkle dill on top of cucumber and cream cheese.
  • Cover with second piece of bread.
  • Cut sandwich diagonally twice through the middle to create 4 triangular mini-sandwiches.
  • Insert a toothpick into the center of each mini-sandwich and arrange on serving platter.
  • Repeat above steps for entire loaf of bread.
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Posted by on December 27, 2011 in Appetizers, Other, Sandwiches

 

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Caprese Salad

(Original source: AllRecipes.com)

Caprese salad is an Italian dish, especially delicious in the summer when made with garden tomatoes and fresh basil. You may mix the ingredients in a bowl, but laying them out as described below is more aesthetically attractive and transforms this into a crowd pleasing appetizer. I prepared caprese salad for an Italian themed potluck and it was an instant hit.

Preparation Time: 20 minutes
Cooking Time: N/A

Ingredients:

  • 4 large ripe tomatoes, sliced 1/4 inch thick
  • 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
  • 1/3 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • Fine sea salt to taste
  • Freshly ground black pepper to taste

Instructions:

  • On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves.
  • Drizzle with olive oil.
  • Season with sea salt and pepper.

 
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Posted by on June 26, 2011 in Appetizers, Other, Salads

 

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Spinach Balls

Grandmama

When it came to appetizers, Grandmama was best known for her delicious dips, but these spinach balls are also quite good. In The Ince Family Cookbook, she notes that these are “a great party recipe” and were served at Uncle John and Aunt Cathy’s wedding reception. Something to keep in mind for when I get married one day. The recipe comes from Grandmama’s sister, my mother’s Aunt Ann.

Preparation Time:
Cooking Time: 20-25 minutes

Ingredients:

  • 2 ½ cups fine Pepperidge Farm dressing mix
  • 4 eggs, beaten
  • 1 stick oleo or butter, melted
  • 2 (10 oz.) packages of frozen chopped spinach, defrosted and drained
  • ½ cup chopped red onion
  • ½ cup grated parmesan cheese
  • 1 clove garlic, minced
  • ½ tsp. pepper

Instructions:

  • Combine above ingredients and chill.
  • Form into 1 inch (or smaller) balls.
  • Bake on greased sheet at 350 for 20 minutes. If frozen, bake for 25 minutes.

Chef’s Tip:
If short on time, you can quickly defrost spinach by soaking it in a bowl of warm water.

 

 
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Posted by on May 16, 2011 in Appetizers, Other

 

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