c = Cup  tsp = teaspoon  tbsp = tablespoon  pkgs = package(s)  lg = large oz = ounce med = medium  sm = small env  = envelope

Cucumber Sandwiches Dark Russian, rye or pumpernickel bread Cucumbers 1 pkg. cream cheese 1/2 pkg. Good Seasons dry Italian mix (or to taste) 2 tbsp. mayonnaise Cut bread in quarters. Mix cheese, Good Seasons mix and mayonnaise. Spread on bread quarters. Place cucumber slice on top and sprinkle with dill. Serve cold.  Cucumber Sandwiches 1 (8 oz.) pkg. softened cream cheese 1 stick butter, softened 1 pkg. Good Seasons mild Italian dressing (dry) 1 (8 oz.) loaf party rye bread 2 cucumbers, unpeeled & thinly sliced Dill weed for garnish Combine cream cheese, butter and dressing mix. Refrigerate for several hours or overnight. Spread on each slice of bread, top with cucumber slice and sprinkle with dill. Serve immediately. Yield: 32 to 36.  Cucumber Sandwich 2 (8 oz.) pkgs. cream cheese 1 sm. onion 1 tbsp. prepared mustard 1 tsp. Worcestershire sauce 2 lg. cucumbers Dash of onion salt Dash of salt Blend or grind the cucumbers, onion and add to cream cheese that has been softened to room temperature. Add onion, salt, mustard, salt and Worcestershire sauce and mix well. Chill before spreading.  Cucumber Party Sandwiches 1 1/2 c. cucumber, finely chopped 1/2 c. celery 1 (3 oz.) softened cream cheese 1/2 c. mayonnaise 1 tsp. onion, grated 1/4 tsp. salt 1/8 tsp. pepper 1 tsp. chopped parsley 32 slices white sandwich bread, crusts cut off Partially peel cucumber. Remove seeds, chop pulp and drain well by squeezing in cheese cloth. In bowl, combine and blend all ingredients except bread. Lightly butter 16 slices of bread. Place 2 tablespoons cucumber mixture on each slice and cover with remaining slices. Cut diagonally across sandwiches to make 4 triangular sandwiches. Yield: 64 triangles.