Sunday, May 27, 2007

Lily Tea Sandwiches

Cut the crust off the bread.
You can cut 2-3 slices at one time with a serrated knife.

Roll flat with a rolling pin.

Trim off the bottom of the square and pinch the top corner under (not shown here...sorry). Fill with your favorite filling, I used cucumbers (chopped up small), cream cheese, sour cream, dill and salt. Use a piece of green onion for the stem and a small piece of carrot for the center of the flower.
Roll the bottom and pinch together.
Keep covered and sealed until served.

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