These are all tea recipes which we have made and enjoyed for our tea parties
at our house. Have fun!

Chicken Curry Tea Sandwich

2 cooked whole chicken breasts, finely chopped
1/4 cup finely chopped nuts
2 celery stalks, finely chopped
Salt to taste
Mayonnaise (enough to moisten)
1/4 teaspoon of Curry powder (to taste)
14 ? slices best-quality white bread
1/2 cup unsalted butter, room temperature

In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well
blended, add curry powder. Spread one side each of two pieces of bread lightly
with butter. Top the buttered side of bread with some of the chicken mixture and top with a
bread slice, buttered side down. Carefully cut the crusts from each filled sandwich with a
sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
This recipe made about 7 whole sandwiches for me.


Cucumber Mint Tea Sandwich

1/2 seedless cucumber, peeled and very thinly sliced
1/4 cup loosely packed fresh mint leaves, rinsed, patted dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
14 slices best-quality white bread
Salt to taste

Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine mint, butter, and cream cheese; spread on one side of each
slice of bread. Lay cucumber slices onto the buttered side of 7 slices of bread.
Sprinkle with salt. Top with the remaining slices of bread, buttered side down. Carefully
cut the crusts from each filled sandwich with a sharp knife. Cut the sandwiches in half
diagonally and then cut in half again. This recipe made about 7 whole sandwiches for me.


Chicken Salad Tea Sandwiches

2 whole boneless chicken breasts
1 c mayonnaise 1/3 c minced shallot
1/2 tsp dry tarragon
20 slices best quality white bread
1/2 c finely chopped smoked almond
Unsalted butter, room temperature

Put chicken breasts in heavy pot in one layer. Add water or chicken brother to cover.
Bring water to boil, then reduce and poach chicken at a simmer, turning once, about
7 minutes. Remove pot from heat and cool chicken in the cooking liquid for 20 minutes.
Chop the chicken finely. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot,
tarragon, and salt and pepper to taste. Lightly butter one side of each slice of bread.
Put chicken salad on one slice of bread, then put other slice of bread, buttered side down
on top. Press together gently. With a 2" round cutter cut 2 rounds from each sandwich
(depending on size bread used). Put almonds on a small plate and spread edges of rounds
with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be
made two hours ahead, wrapped in plastic wrap, and chilled.


You can cover the filled sandwiches with wax paper, lay a damp kitchen towel on top,
and then cover with plastic wrap. This keeps the sandwiches from drying out.
We did this with our leftovers, and they were still very good the next day.

White Chocolate Chip Scones

1/3 cup butter (not margarine)
1 3/4 cup flour (I use White Lily brand for all biscuit-type foods)
3 T. sugar
2 1/2 t. baking powder
1/2 t. salt
1 egg
1/3 cup milk + more as needed
1 t. vanilla extract
white chocolate chips (as many as desired)
sliced almonds (optional)

Heat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in bowl.
Cut butter (softened slightly) into flour mixture with a pastry blender until mixture resembles
fine crumbs. Stir in 1 egg, vanilla extract, and just enough milk so dough forms and leaves sides
of the bowl. Add white chocolate chips and almonds. Place dough on lightly floured surface.
Knead lightly 2-3 times. Pat out to about 1 inch thickness. Cut with biscuit cutter and
place on un-greased cookie sheet. {Alternative to formed scones would be to take
dough, form a small ball and put on cookie sheet to bake}. Bake until golden brown
(about 10-12 minutes). Immediately remove from cookie sheet to a cooling rack. This
recipe makes about 9 medium cut scones for me. For some reason I have better luck
with the scones rising when I don't add almonds, but they still taste fine, just not as pretty.
My daughters love these hot out of the oven with fresh strawberries and whipped cream. Yum!

Lemon Curd

3 large eggs
1/3 cup fresh lemon juice (one large Sunkist lemon gave me this)
1 Tablespoon lemon zest (tip: zest the lemon before squeezing ;o) )
3/4 cup granulated sugar
1/3 cup unsalted butter, cut into small chunks

In a heavy saucepan over low-medium heat combine the eggs, sugar, lemon juice and zest.
With a wire whisk, whisk the mixture constantly until it thickens and starts to boil. (It should be
above a simmer or you will be in the kitchen for an hour with 3 people yelling at it to thicken).
Remove from heat and pour into a bowl. Add the butter into the mixture with a whisk until the
butter is melted. Lightly sprinkle sugar over the top of the lemon curd to prevent a skin from forming
and cover with plastic wrap. It will keep for several days refrigerated. Makes one cup.
Tip: Mel says that this freezes well, too.


Iced Mint Tea

8 cups of water
2 family size Lipton tea bags
Juice of 1 large Sunkist lemon
1 cup sugar (I use about 1/2 cup now)
fresh mint sprigs

Bring water to a boil in saucepan. Add tea bags. Allow to seep for 5 minutes. Remove tea bags.
Add sugar, juice of the lemon, and fresh mint (about 5+ sprigs). Stir well. Allow to seep for
20 minutes. Remove mint sprigs and refrigerate. Yum!


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