Chicken Salad Tea Sandwiches with Smoked Almonds

Chicken Salad Tea Sandwiches with Smoked Almonds
…a tasty sandwich from our dear customer, Julie E. in California!

Makes 48 tea sandwiches.

3 cups chicken broth
2 whole boneless chicken breasts with skin, halved (about 1 1/2 pounds)
1 cup mayonnaise
1/4 cup minced shallot
1/4 cup minced apple (optional)
1 1/2 tsp. minced fresh tarragon leaves
Salt and pepper to taste
24 thin slices of bread
1/2 cup finely chopped smoked almonds (about 2 ounces)
1/2 cup softened butter

1. In a deep 10″ covered skillet, bring broth to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once. Approximately 7 minutes.

2. Remove skillet from heat and cool chicken, covered, in cooking liquid 20 minutes. Discard skin and shred chicken fine.

3. In a bowl, stir together chicken, 1/2 cup mayonnaise, shallot, tarragon & apple. Salt and pepper to taste.

4. Thinly butter all slices of bread. Spread 12 slices with the chicken mixture and top with remaining 12 bread slices, butter down. Press gently together. (At this point you can wrap each sandwich in plastic wrap and refrigerate until the next day if desired.)

5. Trim crusts and cut each sandwich in half and then half again, making either squares or triangles.

6. Put chopped, smoked almonds on a small plate. Spread one or all edges of each sandwich with remaining mayonnaise and roll edges in almonds.

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Cream Puff Tuna Bites (or Crab)

Cream Puff Tuna Bites (or Crab)
(Makes 30-40 puffs)

30 – 40 Mini Cream Puffs**

2-3 cups of Tuna Salad** or your favorite Crab Salad (no recipe provided)

1. Slice tops of cream puffs almost all the way through. Lift top and fill each with 1-2 teaspoons of salad.

Note: Keep cream puffs and tuna salad separate until shortly before serving. This keeps cream puffs from becoming soggy.

** See Cream Puff recipe below.

Cream Puffs
(Makes 30-40 mini puffs)

1/2 cup of butter
1 cup water
1 cup flour
1/4 teaspoon of salt
4 eggs

1. In a medium saucepan melt butter. Add water and bring to a boil. Add flour and salt all at once; stir vigorously.

2. Cook and stir until mixture forms a ball that doesn’t separate. (It will pull away from the side.)

3. Remove from heat and cool slightly, about 5 minutes.

4. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth and glossy, 1-2 minutes. (The batter gets more glossy with each egg you add. Just make sure egg is completely beat into the flour mixture. Even if your arm gets tired, don’t rush this step. Beating the eggs is what makes the cream puffs rise so don’t try to beat them in all at once.)

4. Drop batter by teaspoonfuls (about the size of a quarter) onto a greased baking sheet, approximately 1 inch apart. Bake in a 400 degree oven for 20-25 minutes. Puffs will be golden brown, dry and sound hollow when tapped. Store in an airtight container for 2 days until ready to use or freeze up to 2 weeks.

Tuna Salad
(Makes 3-4 cups)

3 cans of tuna, drained (6 ounce)
3-4 teaspoons sweet pickle relish
2 Tablespoons lemon juice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
Mayonnaise to moisten (1/2 -1 cup)

1. Mix together drained tuna, lemon juice, relish, onion and celery.

2. Add mayonnaise one large tablespoon at a time until tuna is moist and creamy. Refrigerate until ready to use.

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Toad in the Hole

“Toad in the Hole”
Yorkshire Pudding with Sausage

A Delicious English Recipe!

(Makes 4 individual servings.)

4 custard cups or large muffin tins
4 Tbsp oil
2 eggs
1 1/4 cups milk
1/2 cup flour
1 pinch of salt
4 good quality, thick sausages

1. Precook the sausages, cut in quarters and set aside on paper towel.

2. In a large bowl, mix together flour and salt. Make a well in the dry ingredients and add the eggs and some of the milk. Mix to make a smooth paste.

3. Gradually whisk in the remainder of the milk and mix again to a smooth batter.  Allow batter to stand for 15-20 minutes.

4. Heat oven to 450 F. Place 1 Tbsp of oil in each cup and put cups on a cookie sheet. When oven reaches correct temperature, put cups in until oil starts to smoke and then take out of oven. (Watch carefully as this will happen rather quickly!)

5. Reduce oven to 400 F.

6. Place 2-4 sausage pieces in each cup. Remix the batter and quickly fill cups halfway.

7. Return to oven and cook for 25-30 minutes, until batter is puffed and golden brown. Serve immediately because the puffs will deflate as they cool.

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Piquant Ham Squares

Piquant Ham Squares
(makes 32 sandwiches)

16 thin slices of whole wheat or egg bread
1/2 pound of ham, very thinly sliced
Apricot jam
Dijon mustard

1. Lay out half the bread slices and spread with a thin layer of apricot jam. Arrange ham slices on top of jam.

2. Lay out the other half of bread slices and spread with a thin layer of mustard. Place on top of the ham.

2. With a serrated knife, trim off the crusts. Cut each sandwich into 4 squares.

3. Until ready to serve, refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper.

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Savory Beef Spiral Sandwiches

Savory Beef Spirals
(Makes 24-32 sandwiches)

1 large loaf of Bakery Bread, sliced horizontally
Horseradish Mayonaisse (recipe follows)
Herb Cheese Spread (recipe follows)
1/2 pound of thinly sliced roast beef
Watercress leaves, washed

1. Discard top and bottom slices of bread loaf. Slice crusts off of each “inside” horizontal slice to form a long rectangle.

2. Slightly flatten each slice with a rolling pin.

3. Spread a layer of herb cheese spread over one side of bread. (Spread almost to edges.)

4. Lay roast beef slices over cheese spread. Spread a thin layer of mayonaisse over roast beef. Place some watercress leaves across the short end of one side. From short end with the watercress, roll bread up to end of slice. (Like a jelly roll, watercress will be in center.)

5. Wrap roll snugly in plastic wrap and refrigerate for 3-4 hours or overnight. (This will help the roll hold it’s shape.) Continue with remaining bread slices.

6. Remove plastic and slice rolls into 1/2 inch thick sandwiches, 6-8 slices per roll. Makes 24-32 sandwiches depending on how many “inside” slices of bread you get and how thick you make the sandwiches.

Herb Cheese Spread
(Makes 2 cups)

2/3 cup finely chopped fresh herbs such as chives, parsley,
thyme, sage, savory (alone or in combination)
2 8 oz. packages cream cheese, softened
1/4 cup of finely chopped green onion
1 tsp. dijon mustard
1/2 tsp. worchestershire sauce
1 tsp. lemon juice
2-3 drops of tabasco
1/4 tsp. kosher salt
Pepper to tase

1. Combine above ingredients and refrigerate overnight for best flavor.

2. Remove from refrigerator at least 1 hour before use to allow for softening.

Horseradish Mayonnaise
(makes 1 cup)

1 cup mayonaisse
1 1/2 tsp horseradish

1. Combine above ingredients and refrigerate until ready to use.
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Cucumber Herb Sandwiches & Cucumber Mint Sandwiches

Cucumber Herb Sandwiches
(makes 28-32 sandwiches)

1 long rectangular loaf of bakery bread, egg or white, sliced vertically into at least 14-16 slices
1 cucumber, peeled, thinly sliced, lightly salted and patted dry
softened butter or margarine
watercress or chopped fresh herbs, such as parsley, mint, chives or thyme
8 ounces of regular or herb flavored cream cheese, softened (optional)

1. Discard end pieces of loaf. Lightly spread each slice with softened butter. If desired, spread a thin layer of cream cheese over butter. Place a thin layer of cucumber slices on top of cream cheese or butter and then a layer of watercress or a sprinkling of chopped fresh herbs. (Chives or mint would be particularly good.)

2. Lightly spread one side of second slice with butter. Place on cucumbers, butter side down. Slice crusts off and cut each square twice to form 4 triangles or 4 squares.

3. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish sandwiches with parsley or chives if desired.

Cucumber Mint Sandwiches
(makes 32 sandwiches)

1/2 cup softened butter
4 Tbsp. fresh mint leaves, chopped
Extra mint leaves for garnish
16 thin slices of firm white bread, crusts removed
1 large cucumber, peeled and thinly sliced
(English Hot House Cucumbers are best!)

1. Mix butter and mint in a small bowl.

2. Spread mint butter on bread slices and lay cucumber on eight of the slices.

3. Top with remaining bread to make eight sandwiches. Then cut each sandwich diagonally to make 4 triangles.

4. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish sandwiches with extra mint leaves.

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Pumpernickel & Cheddar Triangles

Pumpernickel & Cheddar Triangles
(makes 60 triangle sandwiches)

1 long rectangular loaf of pumpernickel bread from bakery, thinly sliced (1/4″) into at least 15 slices
1 16 ounce container of Sharp Cheddar Cheese Spread
Small Gherkin sweet pickles, thinly sliced for garnish
Softened butter or margarine

1. Discard end pieces of loaf. Lightly spread each slice with softened butter. Spread cheddar cheese over butter.

2. Slice crusts off and cut each square twice diagonally to form 4 triangles.

3. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish each triangle with 1 or 2 slices of sweet pickle.

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Chicken Salad Ribbons

Chicken Salad Ribbons
(makes approximately 36 1/2″ sandwiches)

2 large loaves of bakery bread, sliced horizontally (one wheat, one white)
4-5 cups of chicken salad**
2 packages (8 ounce) of cream cheese, softened
1 small can of crushed pineapple, drained
softened butter or margarine

1. Discard top and bottom slices of loaves. Mix together drained pineapple and cream cheese and set aside, but do not refrigerate.

2. Lightly butter one side of a wheat slice of bread then spread with a layer of chicken salad. Lightly butter one side of a white slice of bread and place on top of chicken salad, buttered side down.

3. Lightly butter other side of white slice then spread with a layer of pineapple/cream heese mixture. Lightly butter one side of another wheat slice of bread and place butter side down on cream cheese mixture.

4. Cut off crusts on all four sides of sandwich to form a long rectangle. Cut rectangle in half
to form 2 squares. Wrap each square snugly in plastic wrap and refrigerate 3-4 hours
or overnight.

5. Continue making sandwiches with remainder of bread slices, alternating wheat and white
slices. Remove plastic wrap and slice each square into 6-8 sandwiches, approximately
1/2″ thick.

**See following recipes.

Chicken Salad
(makes 4-5 cups)

3 cans (10 ounce) of chicken, drained
1/2 cup finely chopped onion
1/2 cup finely chopped celery
Salt and pepper to taste
Mayonaisse
1/2 cup fiinely chopped pecans or walnuts(optional)

1. Drain chicken. Combine with onion, celery & nuts.

2. Add mayonaisse one large tablespoon (about 1/4 cup) at a time until moist and creamy.

3. Adjust flavor with salt and pepper to taste.

4. Refrigerate for an hour then check again. If too dry, add more mayonaisse.

Curry Chicken Salad & Chutney Ribbons (makes approximately 36 1/2″ sandwiches)

Follow the above recipe for Chicken Salad Ribbons, except substitute the following
Curry Chicken Salad recipe for the above Chicken Salad and replace the crushed
pineapple with a fruit chutney.

Curry Chicken Salad
(makes 4-5 cups)

Follow above Chicken Salad recipe but substitute mayonnaise for curry mayonnaise sauce (see following recipe) and omit the nuts.

Curry Mayonnaise Sauce
(makes approx. 3 1/2 cups)

3 cups mayonnaise
2 Tablespoons vegetable oil
1 medium to large onion, finely chopped
4 teaspoons curry

1 ¼ cups tomato juice
1/2 cup red wine
2 Tablespoons apricot jam
2 Tablespoons warm water, if needed

1. Heat oil in frying pan. Saute onion until tender. Stir in curry and simmer 2 minutes.

2. Stir in tomato juice and red wine. Bring to a boil and stir in jam until dissolved.

3. Remove from heat and cool slightly. Strain mixture over a bowl, extracting as much liquid as possible.

4. Cool and stir in mayonaisse. Sauce should  be able to coat a spoon. Add warm water if too thick. Store in airtight container for up to 1 week.

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Egg Salad Pinwheels

Egg Salad Pinwheels
(Makes 24-32 sandwiches)

1 large loaf of Bakery Bread, sliced horizontally
3 cups of egg salad**
24-30 green olives, drained
Softened butter or margarine

1. Discard top and bottom slices of bread loaf. Slice crusts off of each “inside” horizontal slice to form a long rectangle.

2. Slightly flatten each slice with a rolling pin. Lightly butter one side of bread slice.

3. Spread a thin layer of egg salad over buttered side of bread. (Spread egg salad almost to edges.)

4. Lay a row of olives across one short end of bread slice. Roll bread over olives and continue to roll to end of slice. (Like a jelly roll.)

5. Wrap roll snugly in plastic wrap and refrigerate for 3-4 hours or overnight. (This will help the roll hold it’s shape.) Continue with remaining bread slices.

6. Remove plastic and slice rolls into 1/2 inch thick sandwiches, 6-8 slices per roll. Makes 24-32 sandwiches depending on how many “inside” slices of bread you get and how thick you make the sandwiches.

**Egg Salad
(Makes 3-4 cups)

1 dozen eggs, hard boiled and shelled
4-5 teaspoons of sweet pickle relish
1/2 cup of finely chopped celery
1/2 cup of finely chopped onion
Salt and Pepper to taste
Approximately 1/2 cup mayonnaise
1-2 tablespoons mustard

1. Grate eggs into a bowl. Add relish, celery, onion, salt and pepper. Mix well.

2. Add mayonnaise 1 large tablespoon at a time until moist and creamy.

3. Add mustard to taste. Refrigerate until ready to use.

Egg Salad with Ham
(makes 3-4 cups)

Pinwheels aren’t just for classic egg salad, try adding ham for a delightful Egg Salad with Ham Pinwheel. Follow directions above and substitute 1 cup of finely diced ham for sweet pickle relish and Dijon mustard for regular mustard. If desired, you can substitute 1/4 cup finely chopped green onion for regular onion.

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