Tea Sandwiches

 

10

thin slices white bread

10

thin slices whole wheat bread

10

thin slices pumpernickel bread

Butter or margarine

1

large cucumber, peeled, thinly sliced

1

package (3 oz) cream cheese, softened

1/4

cup chopped fresh watercress, finely chopped

1 1/2

cups finely chopped cooked ham

1/4

cup finely chopped fresh parsley

3

tablespoons mayonnaise or salad dressing

1

tablespoon Dijon mustard

Edible flowers, fresh dill weed, radish slices, if desired

• 1 Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
• 2 Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
• 3 Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.