MAKING TEA FOR A TEA

*Mother's Day Collection-Prepare Tea Concentrate: Bring 2 quarts fresh cold water to a boil in a saucepan (preferably glass) with cover. Remove from heat; immediately add 1 cup loose tea or 36 regular or 12 quart-size tea bags. Stir to immerse tea leaves. Cover; let stand 5 min. Strain into tea pot(s). When ready to serve, accompany teapot with a separate container of piping hot water. Pour 2-3 TB of tea concentrate into each cup then fill with the hot water. YIELD: About 50 servings. You would need about 1 quart milk,1 lb cube or granulated sugar and 3 or 4 sliced lemons for 50 servings of each. However,plan on purchasing less,for all guests will not take these.****Here's a good rule of thumb when your planning a large tea or reception: Three-fourths of those invited will attend; of these,about two-thirds will eat--in other words, plan food for about half of those invited. (Source: Dorothy Dean)

FREEZING SANDWICHES

*Mother's Day Collection-All kinds of breads freeze satisfactorily but not all fillings do. Sliced or ground chicken,Turkey,fish,meat; cooked egg yolk; peanut butter; jam or honey in combination fillings; sliced cheese, cheese spreads and cream cheese spreads freeze satisfactorily. Do not freeze raw chopped,grated or sliced vegetables; they will lose crispness; hard-cooked egg white will become rubbery. Use softened butter,cream,lemon or orange juice to moisten fillings. Mayonnaise or salad dressing will curdle; however, a scant amount of mayonnaise may be used to moisten a smooth filling.TO FREEZE: Wrap sandwiches individually in moisture-vapor-proof material. Arrange open-face sandwiches on trays; cover with freezer wrap. Storage time: 2 weeks. Before serving,thaw (wrapped) at room temperature for 2 hours. (Source: Dorothy Dean)

STORING SANDWICHES IN THE REFRIGERATOR

Mother's Day Collection-Wrap sandwiches separately,in foil. or Saran wrap; seal well. Or, wrap in waxed paper,then cover with damp cloth. Place open-face sandwiches in shallow pans or trays,one layer deep. Stretch Saran or foil over top. Or, use waxed paper and then cover with a damp cloth. Storage time: 24 hours.(Source: Dorothy Dean)

TEA SANDWICH TIPS

*Mother's Day Collection-Select a variety of breads: White, wheat,rye,pumpernickel,date-nut,orange,banana,etc. Trim crusts,spread slices with softened butter before adding filling, to prevent soaking. Make filling mixtures moist but not runny; finely chop or grind solid ingredients. Taste for seasoning by putting a bit of filling on a scrap of bread. Allow 1-2 TB filling per sandwich. Cut sandwiches into ribbons,triangles or squares. Or, use cookie cutters to make a variety of other shapes.(Source: Dorothy Dean)

TEA SANDWICH FILLINGS

*Mother's Day Collection-#1-Ground cooked Ham mixed with pickle relish,chopped celery,hard-cooked egg and mayonnaise. #  2-Equal parts flaked tuna,crab or lobster and minced celery.  moistened with mayonnaise.#3 -Chopped chicken,chopped almonds,snipped parsley and mayonnaise. #4-Avacado mashed  with a dash of lemon juice and mixed with crisp crumbled Bacon and mayonnaise.#5-Chopped hard-cooked egg,minced ripe olives and salad dressing. Tiny shrimp and salmon are also a good add in.#6-Pimento cream cheese with chopped walnuts. #7-Shredded sharp cheese mixed with chopped olives or hard-cooked egg and salad dressing. #8-Softened cream cheese with 1/4 as much crumbled blue cheese, a dash of Worcestershire and chopped pecans. #9-Cream cheese with orange marmalade,apricot jam or well-drained crushed pineapple. #10-Cream cheese with chopped walnuts and dates.#11-Crunchy peanut butter, honey and orange marmalade.(Source: Dorothy Dean)

MOTHER'S DAY RECIPES ARE COMING SOON!!!

LILAC BLOOMSDAY 2013!!!

*Congratulations Bloomies!!!