Southern Belle Cucumber Sandwiches Recipes

Steps:

• For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
• For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
• For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
• Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

Steps:

• In a large pitcher filled with ice, combine all ingredients except orange slices and stir thoroughly. Pour into individual highball glasses. Garnish each glass with an orange slice and serve while cold.

Steps:

• Thinly slice the cucumbers approximately 1/8 inch thick or less. I usually use the larger slices first, to completely cover the bread.
• Spread a thin layer of mayonnaise on each slice of rye bread. Top with a slice of cucumber.
• Lightly sprinkle each one with seasoned salt (be careful not to overdo it or they will be too salty), then just a dash of black pepper.
• May be eaten immediately if you prefer, however best if allowed to chill in the refrigerator before serving.