Recipes from North Dakota LIVING
Mix pineapple with cream cheese, and spread on bread rounds. Just before serving, top each sandwich with a thin slice of cucumber.
Test notes: Bread rounds can be made out of white, wheat or pumpernickel bread; simply cut bread with a cookie cutter or use any shape of bread desired. You can also top the sandwich with a sprig of parsley.
Recipe by Fern Wretling, Tea Time Recipes cookbook, December2013
SCOTCH SHORTBREAD (England)
Sift first three ingredients and set aside. Cream together butter and powdered sugar until fluffy. Mix in the flour mixture. Pat in a 9”x13” pan and prick with fork. Sprinkle with granulated sugar. Bake at 350 degrees for 20 to 25 minutes, or until light brown. Do not over bake.
Recipe by Connie Martinson, Tea Time Recipes cookbook, December 2013
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