1 medium cucumber
1/2 cp. cider vinegar
1 cup water
8 ounce pkg. cream cheese, softened (lite is good)
1/4 cp. mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
dash Worcestershire
1 loaf sliced, firm-textured bread
garnish-thinly sliced pimento-stuffed green olives or paprika
Score cucumber lengthwise with fork (for looks) and slice thin. In medium bowl, combine vinegar and water, add cucumber slices; let stand at room temp. at least 30 min. Drain WELL. Meanwhile, combine cream cheese, mayo, garlic powder, onion salt and Worcestershire. Cut bread slices into rounds (or any shape you want, with a cookie cutter) and spread with cream cheese mixture. Top each with a slice of cucumber. Shortly before serving top with olive slice or paprika, or both.
Makes about 48 round tea sandwiches.
You can also add a little dab of cream cheese/mayo and top with a baby shrimp.
Note:
To make these the night before, cover with SLIGHTLY damp paper towels, then cover the whole plate with foil. Keep in fridge and they’ll be just great.