Cucumber Tea Sandwiches

A lovely woman from church prepared these delicious sandwiches for coffee last Sunday. Beth kindly gave me the recipe. My children loved them so much, I'm planning on preparing them for lunch tomorrow!

Beth's Cucumber Tea Sandwiches

1 3 oz. package of cream cheese, softened
2/3 cup minced cucumber, drained and seeds removed
1 teaspoon grated onion or Mrs Dash onion and herb seasoning
1/4 teaspoon salt
dash of white pepper
1 rounded Tablespoon of mayonnaise
bread
butter

Trim crust from bread. Spread with softened butter. Mix all other ingredients. Spread mix over butter. Refrigerate for several hours. YUM!

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients:

8 large mushrooms
5 green onions
3 slices bread made into crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
2 tablespoons butter
2 tablespoons melted butter
olive oil

Directions:
Wipe mushrooms with damp cloth to remove dirt. Pop the stems out of the mushrooms and set aside.
Finely chop the mushroom stems and the white part of the green onion.

Place 2 tablespoons butter in saute pan. Cook chopped mushrooms and onions until tender. Remove from heat. Combine Parmesan cheese, parsley, bread crumbs, cooked mushrooms and cooked green onions. Mix thoroughly.

Stuff mushroom tops with stuffing, pressing mixture firmly into the crevice. Drizzle with melted butter and olive oil. Place under broiler for approximately 10 minutes, depending on the size of the mushrooms. The mushrooms should be golden brown and heated through.


These were quite good. Several of mu mushroom-hating children liked these and asked if I would make them again. I used the button mushrooms, because I wanted a mild flavor.