Garden
Cream Cheese Sandwiches
8 oz. cream cheese
3 green onions, chopped (white and green part)
2 cloves garlic, chopped
1/4 c fresh parsley, chopped
1/4 c fresh dill, chopped
3 T fresh basil leaves, chopped
1/4 c black olives, chopped
1 T freshly squeezed lemon juice
1/2 t Worcestershire sauce
1/2 t dry mustard
Salt and pepper to taste
Fresh sprigs of
fresh herbs, or fresh herb leaves, for garnish
Buttered bread,
such as white , wheat, rye or pumpernickel
In a mixing bowl
cream the cheese and add in the rest. Salt and pepper to taste. Put
in cooler until ready for assembling sandwiches.
This filling can
be used in many ways. One way is to spread on desired buttered bread
slices, trim and or cut in desired shapes. Garnish with fresh herbs.
This is also good to be served on it's own surrounded by toast points,
or put on crackers.
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Asparagus
and Ham with Sweet Gherkins
Fresh asparagus,
steamed to just done but still firm/crisp
Thinly sliced ham slices
Slices of sweet gherkin pickles
Buttered bread,
such as white, wheat, rye or pumpernickel
Take desired bread
and spread with a thin layer of softened butter. Trim and cut in half.
Roll asparagus spears and sweet gherkins with thin slices of ham and
place on the bread. Trim again if nescessary.
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Cucumber
and Crab Sanwiches
1
c crab meat, cooked and picked over, reserved, breaking up if in large
chunks
1/3 c peeled, seeded cucumber grated and drained
2 t fresh chives, chopped
1t freshly squeezed lemon juice
1/4 t dillweed
1/4 t salt
1/4 c mayonnaise
Buttered
bread, such as white, wheat, rye or pumpernickel
In
bowl, combine mayonnaise with ingredients, stirring the crab last.
Use this filling on buttered bread for sandwiches.
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English
Cucumber and Watercress Sandwiches
English
Cucumbers, washed and sliced thin
Watercress
Filling:
3 oz. cream cheese, softened
1/4 c sour cream
1 c watercress, chopped
1 t freshly sqeezed lemon juice
1 t fresh chives, chopped
Salt and pepper to taste
Buttered
bread, such as white, wheat, rye or pumpernickel
Cream
the chees and sour cream together. Add in the rest of the ingredients,
with salt and pepper to taste.
For
sandwiches: butter bread, and spread on the watercress filling. Arrange
in overlapping layers thinly sliced cucumbers. Trim crusts and cut
in rectangles or triangles.
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Egg
Salad Sandwiches with Cornichons and Chives
4
hard boiled eggs, chopped
2 to 3 T mayonnaise
Salt and pepper to taste
Slices
of cornichons
Snipped sprigs of fresh chives
Buttered
bread, such as white, wheat, rye or pumpernickel
Mix
the eggs with mayonnaise and season with salt and pepper. Spread on
buttered bread, trim or cut as desired. Arrange slices of cornichons
and sprigs of chives.
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Chilled
Curried Chicken Profiteroles
For
profiteroles (choux pastry):
1 c water
1/2 c butter, cut in pats
1/8 t salt
1 c flour
4 eggs
Preheat
oven to 375°F.
Bring
water, butter and salt to a boil in heavy bottomed saucepan. Stir
to melt butter. Lower heat to medium-low and add in the flour—all
at once. Stir with a wooden spoon until the mixture leaves the side
of the pan and forms a rough ball. Remove from heat and set aside.
Crack the eggs into a bowl. Add in one egg at a time to the hot mixture,
mixing until it is incorporated before adding the next. Beat until
mixture is smooth.
Spoon
mixture into a pastry bag with a round tip (desired size, larger tips
will make larger profiteroles and smaller tips will make smaller ones).
Pipe onto a parchment lined baking sheet and bake for about 15 to
25 minutes, or until the rounds are lightly browned and puffed. Do
not under cook or rounds will cave in when removed from oven. Remove
from oven and allow to cool completely.
For
the filling:
1 c cooked chicken, chopped
1/4 c mayonnaise
1 to 2 t chives, chopped
Curry powder to taste
Salt and pepper to taste
Snipped sprigs of chives for garnish
Mix
the chicken, mayonnaise and chopped chives in a bowl. Add in curry,
salt and pepper to taste.
For
assembly:
Cut off tops of profiteroles and fill with the curried chicken filling.
Garnish with snipped chives.
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Smoked
Salmon and Dill Sandwiches
Smoked
salmon, sliced thin
Buttered bread, such as white, wheat, rye or pumpernickel
Fresh dill sprigs
Garnish
slices of buttered bread with smoked salmon and dill sprigs. Trim
sandwiches.
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