These are the recipes that I thought worked well for my tea…
Mock Devonshire Cream from If Teacups Could Talk by Emilie Barnes ~
1/2 cup heavy cream, 2 tablespoons confectioners’ sugar, 1/2 cup sour cream
In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. Fold in sour cream and blend. Makes 1-1/2 cups.
Cynthia’s Chicken Salad (from Jan Karon’s Mitford Cookbook & Kitchen Reader)
4 cups diced cooked chicken
1/2 cup chopped toasted pecans
1/2 cup chopped green onions
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine the chicken, pecans, green onions, and celery in a large bowl. In a separate small bowl, mix together the mayonnaise, sour cream, lemon juice, salt, and pepper. Stir into the chicken mixture. Refrigerate until ready to serve.
Cucumber-Basil Tea Sandwiches (from Victoria ~ The Pleasures of Tea ~ Hearst Books)
1 – 8 oz. package softened cream cheese
2 Tablespoons half and half
2 Tablespoons snipped fresh chives
1 unsliced loaf or 12 slices rye or wholewheat bread
1 English (seedless) cucumber, cut into thin slices
24 fresh basil leaves
In a medium-size bowl, beat together the cream cheese and half and half until it is the consistency of soft butter. Stir in the chives.
Spread the cream cheese mixture on the bread and top with several slices of cucumber and a basil leaf. Serve the sandwiches immediately, or cover with plastic wrap and refrigerate until ready to serve.
Makes: 24 Sandwiches
Photobucket is holding all my photos I stored with them from 2007-2015 hostage unless I pay them a lot of money. I’m slowly cleaning up many posts from this time period and deleting their ugly grey and black boxes with a ransom request. Such a time consuming bother.