Black Olive and Sun dried Tomato
Delicious recipe served at our Blue Lady Mystery Tea

• 4.25 oz of chopped black olives
• 1/4 cup pesto sauce (see below)
• 3 T drained, chopped sun-dried tomatoes packed in oil
• 3 T pine nuts, toasted and chopped
• Pepperidge Farms Original White Bread
• 3 oz cream cheese
• butter

To make spread: combine olives, pesto sauce, tomatoes, pine nuts. chill at least 1 hour. Butter each slice of bread, spread layer of cream cheese on one slice, dollop olive and tomato spread in middle. Place second piece of bread on top, cut into sandwiches, cut off crust.

Pesto Recipe

• 6 T olive oil
• 1 cup loosely packed fresh basil
• 1 T pine nuts
• 1 clove of garlic, chopped
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

To make pesto: In food processor combine olive oil, then basil, pine nuts, garlic and salt. Blend to fine puree’ then stir in cheese. Makes 1 cup.

Black Olive and Sundried Tomato Sandwich

• 1 6 oz can chopped black olives
• 3 Tablespoons packed in oil, drained sundried tomatoes
• 1/4-1/2 cup pesto (see recipe below)
• 1 8 oz block cream cheese

Combine first three ingredients and chill overnight. Coat white tea bread (we like the Pepperidge Farm Original White) with cream cheese on both pieces. Spread chilled mixture over top of cream cheese. ENJOY!!
Pesto

• 6 Tablespoons olive oil
• 1 cup loosely packed and chopped fresh basil leaves
• 1 Tablespoon toasted pine nuts
• 1 clove fresh garlic, chopped
• 1/2 teaspoon salt
• 1/3 cup Parmesan or Romano cheese

Blend in food processor. Makes about 1 cup of pesto.

A great appetizer for anytime. We served this warm pastry at the Rooibos African tea. Great served warm but still good at room temperature.
Pastry

• 1 package frozen puff pastry
• beaten egg

Filling

• 1 large onion, chopped
• 3 T butter
• 9 oz cream cheese
• 3 oz grated cheddar cheese
• 1 T caraway seed
• 1 teaspoon salt

Saute in butter until clear. After the onion cools, mix all the filling ingredients. Roll out thawed pastry. Cut into diagonals. Place filling inside center – leaving room to fold over one side. Brush edges with beaten egg. Fold over and press edges together. Seal open sides with a fork. Place rolls on greased baking sheet. Bake according to pastry puff directions or until golden brown. About 15 minutes at 475°
Served at the African Queen’s Tea on Saturday August 6, 2011

Chicken and Celery Tea Sandwich
Delicious on a bed of lettuce or served as a tea sandwich on whole wheat

Served at our Blue Lady Mystery Tea Party

• 2 chicken breasts baked or poached, chopped
• 3/4 cup finely chopped celery
• 1/4 cup finely chopped green onion
• 1/2 teaspoon coriander, 1/2 teaspoon curry powder toasted
• Cayenne pepper to taste
• 1/4 cup sour cream
• 1/8 cup mayo

Combine all and serve on whole wheat bread, in pastry shells, toasted crostini, or bed of lettuce. Yummy all year round!