A couple years ago my mom gave me a package that included a bunch of cooking tools that I remember from her kitchen when I was a kid, and subsequently found out they were from my grandmother’s. These pieces still hang out in my kitchen, and will take up residence in the kitchen of the next generation.
In addition to these tools, she also compiled new and old family recipes for me, and this is one hers, with some added tea sandwiches.
There are only two alterations I have:
1 cup of broth rather than 1 ½ cups
Top with a teeny pinch of cumin
And for the Cucumber-Jalapeno Tea Sandwiches:
1T Butter, softened
1-2t juice from canned jalapenos
1. Mix butter and juice together, refrigerate
2 slices wheat bread, lightly toasted and cooled
5 thin slices of peeled cucumber
1t jalapeno butter
4-6 leaves of arugula
1. Cut off the crust of the toast, and cut in half diagonally
2. Spread thin layers of jalapeno butter on each side and top with 3 cucumber slices and
2-3 leaves of arugula
3. Secure with a toothpick
4. Serve along side soup, for dipping!
Mmmmm. It’s so good for a summer picnic or park-outing. Or just to eat when it’s hot and you feel like dipping something!