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; I subsequently found out they were from my grandmother’s. These pieces still get great use 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 tea sandwiches that I added.
There are only two alterations I have to her original recipe (right):
1 cup of broth rather than 1 1/2 cups
Top with a pinch of cumin
Cucumber-Jalapeno Tea Sandwiches
2 slices white bread, lightly toasted and cooled
5 thin slices of peeled cucumber
1T jalapeno butter (mix 1T softened butter with 2t juice from pickled jalapenos and finely diced pickled jalapenos)
6-7 leaves of arugula
Cut off the crust from the toasted bread and cut in half, diagonally
Spread a decent layer of jalapeno butter on each side and top with cucumber slices and arugula
Secure with toothpick and serve along side of soup for dipping
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