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Watercress & Cucumber Recipe

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This recipe for Watercress & Cucumber, by , is from Tea Room Fare, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, June 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter, at room temperature
8oz cream cheese, at room temperature
1 T lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne (optional)
1 cup packed watercress leaves, rinsed, dried and chopped
more watercress leaves for garnish
1 seedless cucumber, cut into thin slices
24 slices of bread

Directions:
Directions:
In a medium-sized bowl combine the butter, cream cheese, lemon juice, salt and cayenne and blend well.
Butter all the pieces of bread on one side.
Divide the watercress and cucumber, evenly among 1/2 of the bread slices. Top with another slice of bread, butter side down. Trim crusts if desired. Cut into triangle shapes. Top with remaining watercress. Serve immediately or wrap tightly.

Number Of Servings:
Number Of Servings:
48 quarters
Preparation Time:
Preparation Time:
20-30 minutes

 

 

 

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