Look what happened now...
Ready, Set, Jet!
So I was surfing around looking for some tea sandwich recipes for the upcoming Surprise Birthday Party Event. None of these are MINE all came from the many different sites I visited looking for info.
I called the caterer again and decied that the best bet is to just LET them HANDLE IT. Several of the invited girls have asked me to make this or that..
but screw it.
I don't even have time to make coffee most days. * ____ *
Anyway, rather than let this info go to waste I decided to post here so WE (me and you) would have it later!
Cheese and Cucumber Sandwiches
1 (8-oz.) package cream cheese, softened
1/2 cup peeled, seeded, and finely chopped cucumber
1/3 cup mayonnaise
1/4 cup minced red onion
3 tablespoons finely chopped fresh basil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
. Stir together softened cream cheese, cucumber, mayonnaise, red onion, basil, freshly ground pepper, and salt.
. Spread on: white bread; sandwich with diced fresh strawberries.
Cream Cheese Tea Sandwiches
16 oz cream cheese softened
2 tablespoons mayonnaise
4 oz can crushed pineapple with juice
1 cup pecans chopped and toasted
32 oz packages thinly sliced white sandwich bread (2 packages)
. Combine cream cheese, mayonnaise, and pineapple. Stir well until thoroughly blended. Stir in pecans. Trim crusts from bread slices. Spread filling on 1 side of half of bread slices, top with remaining bread slices. cut each sandwich into 4 triangles. Chill until ready to serve. For testing purposes only, we used Pepperidge Farm Very thin white sandwich bread. I think From Southern Living.
Egg Salad Tea Sandwiches
8 hard-cooked eggs, peeled and grated
2/3 cup mayonnaise $
1/2 cup finely diced celery
1/4 cup finely chopped chives
2 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
1 teaspoon freshly ground pepper
1/2 teaspoon seasoned salt
. Stir together grated eggs, mayonnaise, celery, chives, onion, tarragon, pepper, and seasoned salt.
Spread on: whole grain bread slices. Spread mayonnaise on an equal number of whole grain bread slices. Sandwich egg salad slices and mayonnaise slices with fresh watercress.
Olive Tea Sandwiches
1 (7.5-ounce) jar pimiento-stuffed olives, drained and chopped
1/2 small onion, diced
2 hard-cooked eggs, chopped
1 cup toasted pecans, chopped
1 cup reduced-fat mayonnaise
36 thin white bread slices
. Stir together first 5 ingredients. Cover and chill 1 hour.
. Spread olive mixture on one side of 18 bread slices; top with remaining bread slices. Trim crusts from sandwiches; cut each into triangles, or cut with decorative cookie cutters.
. Note: For testing purposes only, we used Pepperidge Farm Very Thin White Bread Slices. From: Southern Living
I picked this because there was a VERY healthy crop of tomatoes right now. But speaking of healthy, we all know canned soup is high in sodium.
Canned tomato soup gets a boost in this satisfying version, served warm or cold
2 (10 3/4-ounce) cans tomato soup, undiluted
1 (14 1/2-ounce) can diced tomatoes
2 1/2 cups buttermilk
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground pepper
Toppings: fresh basil leaves, freshly ground pepper, Parmesan cheese
. Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings. I think this was from Southern Living too.
(To go with the Tomato Bisque)
Neiman Marcus Cheddar Cheese Biscuits
2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 cup vegetable shortening
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1 cup buttermilk
. 1. Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
. 2. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill 1 hour.
. 3. Preheat oven to 350°. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2-inch round cutter, and place on parchment paper-lined baking sheets.
. 4. Bake at 350° for 20 to 22 minutes or until golden brown.
Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.
Kevin Garvin and John Harrisson, Neiman Marcus Cookbook, Southern Living MARCH 2012
I tried to pick up recipes that looked good, were easy to make and didn't require off the wall ingr which you would pay out-the-ass-for and use this once. (I personally HATE that.)
Ok, gotta run - let me know if you make any of these or have better recipes for tea sandwiches. I'll let you know what the caterer does.
Catch you later
Welcome to my (I'm excited to travel again) blog, my healthy Vegan lifestyle blog and my life! It's a lot, but it's my passions and I just love to write about it. Visit the "About Me Page" to learn more.
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