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Fall Tea Sandwiches Recipe
|Crusty white bread||1 (Homemade)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Roasted turkey breast||2 , cold (Thanksgiving Dinner Menu)|
|Cucumber piece||1 (Slim 8 Inch Size)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Cranberry sauce||1 1⁄2 Cup (24 tbs) (Thanksgiving Dinner Menu)|
|Brown bread loaf||1 , stone ground|
|Chicken liver pate||1|
Calories 1109 Calories from Fat 897
% Daily Value*
Total Fat 100 g154.1%
Saturated Fat 26.3 g131.5%
Trans Fat 0 g
Cholesterol 235.6 mg
Sodium 612.7 mg25.5%
Total Carbohydrates 46 g15.5%
Dietary Fiber 3.1 g12.3%
Sugars 23.3 g
Protein 7 g13.9%
Vitamin A 33.7% Vitamin C 42.3%
Calcium 1.9% Iron 15.5%
*Based on a 2000 Calorie diet
Trim the crusts (save them for making into buttered crumbs or croutons).
Cut the turkey into thin slices.
Remove the stem from the tomatoes and slice vertically.
Rasp the skin of the cucumber and cut into very thin slices.
Core the green pepper, remove the seeds, and cut into fine strips.
Cut each slice of buttered bread into thirds.
On some lay the turkey, on some the slices of tomato, and on the rest the slices of cucumber.
Lay strips of green pepper on the tomato sandwiches.
Arrange on a large platter with small bowls of mayonnaise and cranberry sauce.
Slice, toast, and butter the stone-ground brown bread.
Cut each slice into thirds and arrange on a platter around a bowl of the chicken liver pate.