1 - 10 of 19 for tea sandwich
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Combine 3 oz. softened cream cheese and 1 tablespoon strawberry preserves in a bowl. Spread mixture over 5 thin white bread slices. With a 1 1/2 inch ...
Slice the tomatoes ... Chiffonade the remaining herbs and sprinkle over tomatoes. Cover with a damp tea towel if not served immediately. Makes 32 sandwiches.
Combine all ingredients ... overnight in refrigerator. Spread on bread that has had the crust removed. Cut into 4 sandwiches. (Makes 25 to 50 tea sandwiches.)
Order loaves of colored bread, cut lengthwise, from the bakery. Remove all crusts. Put flat on a cutting board or pastry cloth. Roll flat with a ...
In small mixer ... until smooth. If desired, color filling. Put cookies in pairs with scant 1/2 teaspoon of filling for each sandwich. Yield: 4 1/2 dozen.
1. Blend first 8 ingredients. 2. Lightly butter bread; trim off crusts. 3. Cut into desired shapes with very sharp knife or cutters. 4. Spread on ...
Remove crust from white fresh sandwich bread. Flatten with ... parsley-bacon mixture on top. Roll and freeze. Slice into 2 per roll while frozen. (Keep moist.)
Can mix and refrigerate ahead of time. Soft butter on two slices of bread. Spread mixture. Cut off crusts. Cut into 4 squares or 6 squares.
Mix all together. Let sit overnight. Spread on whole wheat bread, cut forming triangles or squares.
Remove crusts from whole wheat and white bread which have been sliced lengthwise. (Put 5 alternating slices together.) Spread with butter, then with ...
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