Teddy

Bear Picnic Tea

Teddy Bear peanut butter and jelly sandwiches (cut

prepared sandwiches with a bear-shaped cookie cutter)

Ants on a log (celery sticks with cream cheese or

pimiento cheese and raisins)

Strawberries

Dirt Dessert (chocolate pudding topped with chocolate

cookie crumbs, garnished with a gummy worm)

Wild berry tea

Apple cider

Tea

for Out of Town Guests

Cucumber

tea sandwiches

Chicken salad tea sandwiches

Scones

Lemon tarts

Assorted cookies

Rasberry Framboise tea

Vanilla almond tea

Mothers

Day Tea

Cucumber

tea sandwiches

Chicken salad tea sandwiches

Currant scones

Chocolate covered strawberries |

Ginger cookies

Cherry orchard tea

Breakfast

Tea

Fruit cup

Quiche Lorraine

Blueberry scones

French vanilla tea

Sayings...

"There

are few hours in life more agreeable than the hour

dedicated to the ceremony known as afternoon tea."

...Henry James

"Love

and scandal are the best sweeteners of tea." ...Henry Fielding

Cup of Tea

When the

world is all at odds

And the mind is all at sea,

Then cease the useless tedium

And brew a cup of tea.

There is magic in its fragrance

There is solace in its taste,

And the laden moments vanish

Somehow into space.

And the world becomes a lovely thing!

There's beauty as you'll see,

All because you briefly stopped

To brew a cup of tea. ...Author unknown

Carrot

Cake

2 cups cake

flour

1 tsp.

cinnamon

2 tsp.

baking powder

2 tsp.

baking soda

dash salt

2 cups

sugar

1 1/2 cups

vegetable oil

4 eggs

slightly beaten

3/4 cup

grated pecans

3 cups

grated carrots

Sift

together twice, flour, salt, baking powder, baking soda

and cinnamon. Mix sugar and oil and then add the eggs.

Slowly add flour mixture to wet ingredients. Add 1/2 cup

pecans and grated carrots. Pour into 9" X 13"

pan. Bake for 45 minutes at 350 degrees Fahrenheit. The

cake is done when the toothpick inserted comes out clean.

Icing

4 oz. pkg.

cream cheese

1/2 lb.

sugar

1/4 stick

butter

1 tsp.

vanilla

Mix

ingredients thoroughly. Sprinkle with 1/4 cup pecans.

Chicken

Pot Pie

1/3 cup

margarine

1/3 cup

flour

1/3 cup

chopped onion

1/2 tsp.

salt

1/4 tsp.

pepper

1 3/4 cups

chicken broth

2/3 cups

milk

2 cups

cutup chicken

1 pkg. 10

oz. frozen peas and carrots.

2 Pie

crusts

Heat

margarine over low heat until melted. Blend in flour,

onion, salt and pepper. Cook over low heat, stirring

constantly. Boil and stir one minute. Stir in chicken and

frozen vegetables. Pour into pie crust. Cover with top

crust and cut slits on top to allow steam escape. Bake

uncovered in 425-degree Fahrenheit oven until crust is

brown, 30 to 35 minutes.

Chicken

salad tea sandwiches

2 cups

cooked, diced chicken

1/2 cup

Miracle Whip salad dressing

1 cup

chopped celery

2 tbsp.

pickle relish

1/8 tsp.

dry mustard

1/2 tsp.

dill

8 slices

white bread

Mix

together ingredients. Chill for several hours. Spread

chicken mixture on bread. Remove crusts and cut into

squares or triangles.

Cucumber

tea sandwiches

2 medium

cucumbers, peeled and sliced thin

1 cup white

vinegar

1 tbsp.

sugar

salt/pepper

8 slices of

thin white bread.

Miracle

Whip

Whipped,

softened cream cheese

Marinate

cucumber slices in the vinegar, sugar, salt and pepper

for at least an hour. Drain well. Lightly spread Miracle

Whip and cream cheese on the bread. Layer the cucumber

slices on top. Add second slice of bread and remove

crusts. Cut into squares and triangles.

Quiche

Lorraine

Pastry

crust for 9 inch pie

12 slices

bacon, crisply fried and crumbled

1 cup

shredded Swiss cheese (4 oz.)

1/3 cup

finely chopped onion

1/3 cup

finely chopped green pepper

4 eggs

2 cups half

and half

1/4 tsp.

salt

1/4 tsp.

pepper

1/8 tsp.

cayenne red pepper

Prepare

pastry. Sprinkle bacon, cheese and onion on pastry-lined

pie plate. Beat eggs slightly; beat in remaining

ingredients. Pour egg mixture into pie plate. Cook

uncovered in 425-degree Fahrenheit over for 15 minutes

Reduce oven

temperature to 300 degrees. Cook uncovered until knife

inserted halfway between center and edge comes out clean,

about 30 minutes longer. Let stand 10 minutes before

cutting.

Barb's

Best scones this side of London

Mix 2 1/2

cups self rising flour, 1/4 cup sugar, 1/2 tsp salt and

cut in one stick of softened butter. Add 1/4 cup currants

and about 3/4 cup milk until dough pulls away from the

sides. Knead 10 times, roll out to 1/2 inch, cut, brush

with milk, sprinkle with cinnamon/sugar and bake on

ungreased sheet at 425 degrees Fahrenheit for 13 minutes.

Serve with whipped cream and strawberry jam.

Vegetable

Bisque by Barb

Make a rue

of 4 tablespoons butter, 1 tsp. salt and pepper and 4

tbsp. flour in a large pan. Add 2 cans chicken broth at

medium heat. In a blender, liquefy 2 cans of asparagus

cuts (including liquid) and 2 celery stalks, wash but

don't trim ends, leaves or strings. Add asparagus mixture

to broth and bring to a boil and add 1/4 cup milk (skim

or regular). Garnish with paprika or crushed ginger

snaps.

Egg salad

tea sandwiches

4 boiled

eggs

1/4 cup

Miracle Whip

2 tbsp.

pickle relish

1/8 tsp.

prepared mustard

1/8 tsp.

dill

8 slices

white bread

Dice eggs

and mix with other ingredients. Chill thoroughly. Spread

egg mixture onto bread. Remove crusts and cut into

squares and triangles.

How

To Brew a Perfect Pot of Tea

1. Empty

kettle and refill with cold water. Bring to a boil.

2. While

the kettle is on, pour hot water into a teapot to warm

it. Ceramic, china, porcelain or stoneware work best.

3. Pour hot

water out of teapot and add the loose tea, measuring a

spoonful of tea for each cup desired, plus one spoonful

for the pot. If using a tea bag, fill halfway, allowing

the tea leaves to expand.

4. When the

kettle reaches a rolling boil, remove.

5. Bring

the pot to the tea kettle and pour water over the tea

leaves. Let steep three to five minutes.

6. Stir the

tea and decant into another warmed pot if using tea

leaves.