** 'Mary's Tea Room' Tea Sandwiches **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

CHICKEN FINGER SANDWICHES

Posted by: Omatje_Calif - Posted on: 10/20/2006

Susan says, " Nice to serve for a Tea Time Party."

CHICKEN FINGER SANDWICHES

Dainty sandwiches, with a creamy chicken and herb filling.

Preparation Time: 15 minutes

250g container spreadable cream cheese (this is a little more than 8 oz)
2 tablespoons whole egg mayonnaise *
1 1/2 cups finely chopped cooked chicken (barbecued, roasted, poached)
1 1/2 tablespoons finely chopped flat leaf parsley
1 tablespoon chopped chives
1 tablespoon finely chopped dill
1/2 teaspoon finely grated lemon rind
salt and cracked black pepper
16 slices bread (white, whole-grain etc)

Place the cream cheese and mayonnaise in a bowl and mix until smooth. Add the chicken, herbs, lemon rind, salt and pepper and mix until fully combined. Set aside.
Cut the crusts from the bread and roll each slice lightly with a rolling pin to make the slices thinner. Spread half the bread with the chicken mixture. Top with the remaining bread and slice each sandwich into three fingers. Serve immediately or cover and refrigerate until ready to serve.

*Note: Use low fat spreadable cream cheese and mayonnaise if preferred. Chopped smoked salmon can be substituted for the cooked chicken. Other chopped herbs such as basil or mint may be used.

CUCUMBER TEA SANDWICH

Posted by: KC10 - Posted on: 10/29/2006

Kay says, "This cucumber sandwich is just a bit different with the mustard butter. I like it with that pumpernickel/white swirl bread. Or you can uses 2 different kinds of bread - whole wheat on top and white on the bottom!"

CUCUMBER TEA SANDWICH

1 lrg. cucumber, thinly sliced
1 Tb. veg. oil
1 Tb. vinegar
1 pinch salt
pepper, optional
1/2 tsp. dry mustard
1 c. butter, softened
12 slices bread of choice, crust removed.

Place cucumber slices in colander, sprinkle with salt and leave to drain for 1 hour. In bowl, mix vegetable oil, vinegar, salt and pepper. Add drained cucumber to bow. While cucumber is marinating, in a bowl mix dry mustard and softened butter. Mix well 'til you have a creamy consistency. Spread mustard butter on each slice of bread. Place cucumber on 6 slices of bread and pumpernickel/white cover with other six slices. Cut sandwiches diagonally into triangles.

EGG SALAD SANDWICHES

Posted by: KC10 - Posted on: 10/9/2006
Originally Posted by: Snowteapots_IA; 10/5/04

Kay says, "This is truly, truly, truly the BEST egg salad I have EVER had. Enjoy!!"

Snowteapots says, "I have a method that works so well to cook eggs for sandwiches. Put eggs in pan and cover with water -bring to a boil - shut off heat - put lid on and let set 20 minutes."

EGG SALAD SANDWICHES

Boil until thick
1 Tb. butter
1 Tb. flour
2 Tb. sugar
1/2 tsp. salt
1 Tb. vinegar
1 beaten egg
1/2 c. 1/2 & 1/2 or cream

Then add:
8 oz. cream cheese
1 Tb. chopped onion
8 - 10 grated hard boiled eggs

Snowteapots adds - These are really good and makes a lot of sandwiches. I've had a lot of request for this recipe if I take them somewhere.

Kay adds - I can't vouch for her method of hard boiling eggs as it seems everyone has there own way of doing it. My way is similar, but what is important here is that I absolutely believe she does get asked for this recipe repeatedly! Everyone who was at the lunch I served this at, asked for the recipe!!
I served it on English muffin bread with some fresh leaf lettuce and a little freshly ground black pepper. Also had some fresh fruit and some wonderful hot tea and rosettes for dessert. Very simple meal and very delicious!!

GOLDEN CURRY CHICKEN SALAD SANDWICHES

Posted by: Omatje_Calif - Posted on: 9/13/2006

Susan says, "Enjoy those tea sandwiches!"

GOLDEN CURRY CHICKEN SALAD SANDWICHES

2 c. chicken breast, very finely chopped
1/2 c. each mayonnaise and sour cream
1/2 c. chopped celery
1/2 c. chopped cashew nuts
1/2 c. golden raisins
1/2 c. scallions, chopped, with plenty of green (green onions, chives)
2 tsp. curry powder
Nonstick cooking spray
1 T. lemon juice Salt and pepper to taste
Dash of hot sauce, optional

In a bowl, mix cooked chicken, celery, cashews, and scallions. Mix mayonnaise and sour cream in another bowl. Heat cooking spray on medium heat in a nonstick skillet. Add curry powder and stir until blended. With a rubber scraper, scrape warmed curry powder into the mayonnaise-sour cream mixture. Add lemon juice and mix thoroughly. Stir this curry dressing into chicken mixture and mix well. Add salt and pepper and hot sauce (if desired).
Spread slices of light wheat bread with unsalted butter.
Spread filling between two slices of buttered bread (buttered side in). With a serrated knife, cut off crusts and then cut sandwiches into triangles to serve.

ROAST BEEF TEA SANDWICHES w/HORSERADISH CREAM

Posted by: scc - Posted on: 1/29/2007

ROAST BEEF TEA SANDWICHES w/HORSERADISH CREAM

2 tablespoons dairy sour cream
1 teaspoon prepared horseradish
1/2 teaspoon snipped fresh chives
Kosher salt
Ground black pepper
4 slices thinly sliced firm-textured rye sandwich bread
1 tablespoon butter, softened
4 thin, deli-style slices cooked roast beef (5 ounces)
Julienne radishes

1. In a small bowl, combine sour cream, horseradish, and chives. Season with salt and pepper.
2. Spread each slice of bread with butter. Spread 2 of the buttered slices with horseradish mixture. Top with roast beef. Top with remaining bread slices, buttered-side down. Trim the crusts from bread. Cut each sandwich diagonally into 2 triangles. (Sandwiches can be filled and refrigerated, covered tightly with plastic wrap, for one hour before serving.) Top each with radishes before serving.

Makes 4 bite-size sandwiches.

RUSSIAN EGG SALAD

Posted by: Mimosa2 - Posted on: 10/30/2006

RUSSIAN EGG SALAD

2-3 hard cooked eggs, finely chopped
Finely chopped green onion (about 2 Tbs)
1/2 C. chopped stuffed olives
2 Tbs. finely chopped red bell pepper
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 Tbs. mayonnaise
1 - 3-oz. pkg. cream cheese, softened (or use half of an 8 oz. pkg. cream cheese).

Mix ingredients thoroughly and chill. Chop everything by hand, not food processor or it won't turn out right. Spread on bread, Rye Crisp, crackers, or over thick slices of tomato on salad greens.

Anne's Note: I always double this recipe and use the whole 8 oz. of cream cheese. It really has an excellent flavor. In place of green onion you can soak dry minced onion and use this, or finely chopped regular onion.

SWEETHEART SANDWICH

Posted by: marymitten - Posted on: 10/27/2006

SWEETHEART SANDWICH

*Cranberry mustard [see below]
Sourdough bread, thickly sliced and buttered
Sliced Turkey

Spread the mustard onto the sourdough bread and top with the turkey. Cut with a heart-shaped cookie cutter.

*Cranberry mustard, Mix equal parts of Dijon mustard and whole cranberry sauce.

SWEETHEART SANDWICH 2

**Herbed mayonnaise [see below]
Pumpernickel bread, thinly sliced and buttered
Ham, thinly sliced
Swiss cheese, Thinly sliced

Spread the mayonnaise onto the bread, and top with ham and cheese
Cut with a heart shaped cookie cutter.

** Herbed mayonnaise: Combine an herb or your choice with 1/2 c mayonnaise and mix well

Red and Green Sandwiches
Slices of firm white bread, cut into 4 squares
Green mayonnaise [mayo and chopped parsley]
Roma-type tomatoes sliced
Softened cream cheese mixed with tomato paste
English cucumber, unpeeled and sliced

On half the bread spread a layer of the green mayonnaise. Top with the sliced tomato. On the other pieces of bread, spread the cream cheese and tomato paste mixture. Top with slices of cucumber. Make sure some of the spread is visible around the topping each sandwich. Arrange the two types in a checkerboard pattern on a serving tray.

WATERCRESS TEA SANDWICHES

Posted by: sugarbug - Posted on: 9/25/2007

WATERCRESS TEA SANDWICHES

6 oz. cream cheese
1/4 C. sour cream
2 C. chopped watercress
Sliced firm white bread
Salt & pepper, to taste

Mix Cream cheese with sour cream. When light and fluffy mix in watercress evenly. Add salt and pepper. Spread on bread with crusts removed. Cut into triangles.

These taste like carrot cake and are not only easy but delicious. A friend of mine served them at a shower and they disappeared quickly.

Carrot Cake Mini Sandwiches

1 loaf cinnamon raisin bread
8 ounces cream cheese frosting (1/2 can)
8 ounces softened cream cheese
1 cup grated carrots
1/4 cup chopped walnuts or pecans

Trim crusts off bread.
Combine frosting, cream cheese, grated carrots and nuts.
Spread filling on a slice of bread and top with another slice of trimmed bread.
Slice sandwiches into quarters or any shape you'd like for variety.
Chill for at least an hour before serving.

HERBES DE PROVENCE TEA SANDWICHES

Posted by: KC10 - Posted on: 10/15/2007
Originally Posted by: Appy_Girl - Posted on: 10/15/2007

Janie says, "How elegant! These cute little sandwiches are so much fun to make and the beauty is that they can be made ahead of time. The sandwiches will be very eye appealing by combining rye, white and pumpernickle bread. Easy to make and easy on the pocketbook. Just another little personal tip Kay. If you spread a little butter on tp of the bread you will be able to press a little parsley leaf on top of the bread. The butter acts as glue holding it in place or a little softened cream cheese may work too~ I also like to butter 1/2 way around or all the way around the sides of the sandwiches( if they are round) then roll into finely chopped parsley or chives or a combination of both~ Looks pretty and very professional~"

HERBES DE PROVENCE TEA SANDWICHES

4-oz whipped cream cheese
1 Tbs. herbes de Provence
12 slices of very thin white bread
( Pepperridge Farm makes a very nice one)
5 tomatoes, seeded, peeled and chopped and patted dry
1 tsp sea salt
3/4 tsp freshly ground pepper

Combine the cream cheese and Herbes de provence, using a mixer. Beat for 2 minutes.
Spread about 2 tsp of the cream cheese onto each slice of bread.
Cover 1/2 of the slices with the tomatoes, sprinkle with salt and pepper. Cover with the remaining slices of bread. Cut each sandwich onto 4 rectangles. Wrap in plastic wrap till ready to serve.
Crust can be removed if desired~
Make the sandwiches ahead of time, wrap in plastic and cut when ready to serve.~

RADISH POPPY-SEED TEA SANDWICHES

Posted by: KC10 - Posted on: 10/15/2007
Originally Posted by: Appy_Girl - Posted on: 10/15/2007

Kay says, "Afternoon, Tea Angels!! Nope!! I've not made it away from the computer yet!! roflol I'm busy checking out recipes and sharing a couple as I've had precious little time to scope out the Recipes side for awhile!! And look what I found! I think this sounds really good and couldn't resist bringing it over here to share!!"

RADISH POPPY-SEED TEA SANDWICHES

4-oz soft cream cheese
1/2 cup minced radishes
1 tsp poppy seeds
1/4 tsp salt and pepper
8 slices of rye bread
1/4 cup (1/2 stick) butter ( soft)
12 arugula leaves, spinach or radicchio

Combine the poppy seeds, radishes, salt and pepper. Mix well. Spread the tops of each bread slice with a little softened butter.
Spread 1/2 of the cream cheese mixture onto the buttered side of of bread.
Top with arugula, spinach or radicchio. Place the remaining slices of bread on top, buttered side down on top of the cream cheese mixture.
Cut the crusts off and then cut each sandwich into 4 triangles~ Wrap in plastic and chill.

  moving from Sweet Treats...... 

CARROT "CAKE" TEA SANDWICHES

Posted by: HDMac - Posted on: 12/5/2007
Originally Posted by: jebar -  Posted on: 12/5/2007

jebar says, "I made these for a party last night. They are soooo good. I got the recipe off recipezaar."

Marcia says, "I'm probably blind... sorry if I didn't post this in the right spot but couldn't find sandwiches so thought this the next best place. I think these sound so good! Would be fun to have a tea party with my grand children!!!"

CARROT "CAKE" TEA SANDWICHES

40 finger sandwiches
1 1/4 hours 15 min prep

1 loaf cinnamon raisin bread (used Wonder Cinnamon Bread without raisins)
8 ounces cream cheese frosting (1/2 can)
8 ounces softened cream cheese
1 cup grated carrots
1/4 cup walnuts or pecans

Trim crusts off of bread. Combine frosting, cream cheese, carrot and nuts.
Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches. Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
Chill for at least an hour before serving.

bumping up for Corinne! 

I found this cute book  called "If Tea Cups Could Talk" by Emilie Barnes...There are recipes in there.. I have not tried any personally but they sound good... the book is good though...

ALMOND CHICKEN TEA SANDWICHES

3 boneless, skinless, chicken breasts, cooked and chopped coarsely

1/2 cup slivered , blanced almonds

1/2 c mayonnaise

White or wheat bread

Mix chicken, almonds and mayo. Butter well each slice of bread. On half the slices, spoon about 3 Tbsp of almond chicken mixture. Top w/remaining slices. Stack three sandwiches tall. Wrap in wax paper and again in a slightly dampened kitchen towel. Let filling set for about an hour. Unwrap, cut off crusts, and cut into triangles. For a different look, cut sandwiches in 2" strips and set on a doily sideways, with the strips of chicken filling showing.

 

APPLE TEA

Any kind of herbal tea or mellow black tea such as Darjeeling or English breakfast tea

Clear apple juice

sugar to taste

Cinnamon sticks

Brew tea using boiling apple juice instead of water. Use 1 tsp tea or 1 tea bag per cup of juice. Pour tea into cups. Sweeten with sugar and stir with cinnamon stick.

 

EGG SALAD SANDWICHES

2 hardboiled eggs, chopped fine

1/2 c mayo

Salt and pepper to taste

1 tsp chives, finely chopped

8 thin slices white bread or wheat bread

Butter

Mix mayo with eggs, chives, salt and pepper. Spread each slice of bread with a thin layer of butter. divide egg salad among 4 slices of the bread; top with the rest of the bread. Trim the crusts and cut each sandwich into 3 parellel sections to make finger slices. Refrigerate or keep in cooler until right before serving time.

 

RASPBERRY TEA

1 pot freshly brewed tea ( any kind you like)

Fresh raspberries- 3 to5 per cup

Mint leaves and lemon slices (optional)

Brew tea. Before pouring, put fresh raspberries in the bottom of each cup. Allow to sit for a few minutes to let the raspberry flavor permeate the tea. Or if you prefer, pour tea over raspberries in a pitcher and then serve over ice mint sprigs and lemon slices.

 

Here is a quote from the book....

"I love things that bear the touch of time, chips, and all-they're more beautiful than perfection."

                                                                              ~Ballerina quoted in Victoria Magazine

 

Doesn't that remind us how fragile life and all of us are.... we all bear the touch of times and have a few of those cracks... some have been patched and some have still bear pain... God uses the broken and the cracked pots of the world to do his work... for through our woundedness and brokeness can we sufficiently serve and help others..... Praise and Glory to our Wonderful God

Have a great day Ladies....

Ms Yvonne