recipes 110503

November 05, 2003

Falling Leaves

Tea Sandwich

Beet mixture

16-ounce jar Harvard beets

6 ounces cream cheese

1 garlic clove, minced

Pinch of sugar

1/2 cup Gorgonzola cheese, crumbled

1/3 cup toasted and ground walnuts

In a food processor, blend the beets, cream cheese, garlic, sugar and Gorgonzola. Add ground walnuts at the end just to blend. Place mixture in storage container.


Carrot mixture

15-ounce jar baby carrots, drained

8-ounce package cream cheese

2 green onions, minced

1 loaf hearty white sandwich bread

1 loaf hearty dark wheat sandwich bread

In a food processor, blend the carrots, cream cheese and green onions until spreadable. Salt to taste. Place mixture in storage container.

To assemble sandwiches, spread one piece of white bread with beet mixture and another piece of white bread with carrot mixture. Place a slice of dark wheat bread between the two fillings. Trim the crusts and slice into three finger sandwiches.

Apple Harvest

Tea Sandwich

8-ounce package cream cheese, softened

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

1 loaf cinnamon-raisin bread

2 red or golden delicious apples, unpeeled

Lemon juice

1/3 cup chopped, roasted and lightly salted peanuts or walnuts

Combine cream cheese, brown sugar, cinnamon, nutmeg and vanilla. Beat at medium speed with an electric mixer one minute or until smooth. Set aside.

Core apples and slice into thin horizontal slice. Brush with lemon juice.

To assemble sandwich, spread one side of two slices of bread with cream cheese mixture. Top one slice of bread with apple slices, then place the other piece of bread on top of apples (cream cheese side down). Trim edges. Cut diagonally twice. Lightly spread cheese mixture on front edges. Dip into chopped nuts and serve.|11/5/03***

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