Where the Tea meets the afternoon

Carrot-Ginger Tea Sandwich Recipe

• 2 chopped or grated carrots
• 2 tablespoons cream cheese, softened
• 2 tablespoons mayonnaise
• 1 teaspoon ginger paste
• Salt and pepper to taste
• 4 slices multi-grain bread
• 4 teaspoons unsalted butter
• Alfalfa sprouts or watercress

In a medium bowl combine carrots, cream cheese, mayonnaise, ginger paste and salt and pepper to taste. Spread butter on one side of the bread. Place mixture over the butter side of bread and top with alfalfa sprouts or watercress and cover with the bread. Carefully cut the crusts from each sandwich with a sharp knife. Sandwiches are best to let rest.

Cucumber Sandwiches

• 1 large cucumber
• 8 oz cream cheese, room temperature
• 3 chives
• 1 packet of dry Italian dressing mix
• 1/4 garlic powder
• 1/4 paprika
• 1 package of Pepperidge farm party bread

Wash cucumber, use a fork or cooking tool to leave stripes down the sides of the cucumber.  Slice the cucumber into 1/4 slices or thinner.  

In a bowl, stir cream cheese, Italian mix, garlic and paprika.  Add chives and mix.  

Spread on a slice of bread the mixture and place a cucumber on it.  Place a slice of bread on top.  Cover sandwiches and refrigerator.