Vegetable Tea Sandwiches Recipes
CRISP VEGETABLE TEA SANDWICHES
You can change the flavor of these simple sandwiches by varying the herbs you add to the cream cheese. Any favorites will work well alone or in combination.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 6
Steps:
- Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.
- Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.
SOUTHERN TEA VEGETABLE SANDWICHES
This was served at all wedding receptions, bridal showers, baby showers etc. at my mother's house. It is a great sandwich with cream cheese as its base and lots of grated vegetables. No one was allowed to get married without these at the wedding. From the big plastic bag of my mother's recipes.
Provided by mary winecoff
Categories Lunch/Snacks
Time 10m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- After grating all vegetables, drain and squeeze out all the liquid you can.
- Mix with cream cheese.
- Add seasonings and enough mayonnaise to spread.
- Serve on white bread with the crust removed and sliced in quarters.
Nutrition Facts : Calories 236.7, Fat 20, SaturatedFat 12.5, Cholesterol 62.4, Sodium 490.7, Carbohydrate 10.7, Fiber 2.1, Sugar 4.4, Protein 5.5
VEGETABLE PARTY SANDWICHES
This is my sister's recipe which she makes for parties and holiday events. The sandwiches are always a popular food item! In Spring of 2007, this recipe was featured in two North Carolina newspapers by the famous Food Editor, Helen Moore. Plan ahead because the vegetable mixture needs to be refrigerated 25 hours for the flavors to blend well. The recipe yields 112 party-size, quartered sandwiches. Preparation time, not refrigeration time, is stated.
Provided by Seasoned Cook
Categories < 60 Mins
Time 35m
Yield 112 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve gelatin in water according to directions.
- In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
- When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
- Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
- Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.
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