1 lg. cucumber, peeled
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1 tsp. salt
1/4 c. snipped green onion stems or snipped chives
30 rounds or fingers of white bread, buttered

Cut cucumber in half lengthwise; remove seeds. Dice and drain in a strainer for at least 1 hour. Mix cream cheese, garlic salt, Worcestershire sauce and salt until well blended. Stir in drained cucumber and snipped onion. Spread on buttered bread rounds. Make open faced or closed sandwiches. Refrigerate, covered with waxed paper and a damp cloth, until serving time. Makes about 2 1/2 dozen.