Monday, September 8, 2008

What's For Supper Ya'll? The Traditional Tea Sandwich

So your girlfriends are coming over for an informal get together and you want to serve supper, but not something that will break your bank or your back, what should you make?

The Traditional Tea Sandwich!
They're delicious, easy, inexpensive and fun!
Here's a few recipes to try:
Deviled Egg Sandwiches

Ingredients: 3/4 cup soft butter or cream cheese; 20 slices bread of your choice; 4 or 5 hardboiled eggs; 8 ounces canned sardines in oil, oil reserved; 2 tablespoons mayonnaise; 2 teaspoons mustard; 1 tablespoon lemon juice; 1/4 teaspoon cayenne pepper, or to taste.
Directions: Spread 1 side of each slice of bread with butter or cream cheese. Place all the remaining ingredients except reserved oil in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over 10 slices of bread, top with the other 10, remove the crusts and cut into tea sandwiches. Makes 40 quarters or 30 fingers.

Seafood Tea Sandwich Recipe

Shrimp, crab, or lobster may be used in this tea sandwich recipe, or any combination thereof.
Ingredients: 3/4 cup soft butter or cream cheese; 1/4 cup finely chopped chives; 20 slices bread of your choice; 2 cups finely chopped crab, shrimp or lobster; 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon prepared horseradish (optional); Salt and pepper to taste
Directions: Combine the butter and chives and spread the mixture onto 1 side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 10 of the bread slices. Top with the other 10 slices, remove the crusts, and cut. Makes 40 quarters or 30 fingers.
Smoked Salmon Sandwiches
Ingredients: 1 cup soft cream cheese; 20 slices bread, your choice; 1/2 cup capers; 12 ounces thin-sliced smoked salmon; Juice of 1 lemon; Black pepper
Directions: Spread the cream cheese on 1 side of each slice of bread. Dot with capers. Arrange the smoked salmon on 10 of the bread slices and brush with lemon juice. Pepper generously. Top with the other 10 slices, remove the crusts and cut. Makes 40 tea sandwiches or 30 fingers.
Cucumber Tea Sandwich Recipe

Cucumber sandwiches are still the quintessential tea sandwich recipe. No tea party recipe page would be complete without them.
Ingredients: 1 large cucumber, peeled and sliced very thinly; Salt; 3/4 cup soft butter; 2 teaspoons minced fresh garlic; 20 slices bread; 1 tablespoon lemon juice; 1 tablespoon olive oil; Pepper to taste
Directions: Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Then combine the butter and garlic and apply to 1 side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately. Makes 40 tea sandwiches.
Variation: Tomato Tea Sandwich Recipe
Prepare as above, substituting about 2 pounds of seeded, thinly sliced tomatoes for the cucumber. You do not need to drain them as you would the cucumber slices. These can be messy, though, so it's best to arrange the tomato slices so that each slice touches a portion of the outer spread to keep the filling from slipping.
(Recipes courtesy of

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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