On May 22, 1:45 pm, Karen > wrote:
> Hi I am planning a noontime baby shower in a formal living room (not
> mine). We were going to have finger sandwiches and thought we'd keep
> it very light and perhaps serve tea.
>
> I have heard about those little finger sandwiches at teas, but have
> never had them, or made them. How are they made? What kind of bread?
> What goes on the bread, etc.?
>
> What else is served with these little sandwiches? How are they served?
>
> Thanks in advance for any help
>
> Karen

Karen,

I'm on board with the tea sandwich idea & you've gotten some fine
suggestions in that area. My only caveat is to slice cucumber really
thin and to finely mince fillings - these are delicate lady-like food
and chunky fillings can be very messy & spoil the whole effect. Since
you've told us the shower is a noon event, I think you should
definitely anticipate that your guests will arrive expecting lunch
rather than just tea nibbles.

You're on the right track thinking about broadening the menu. Since
you wanted to go for finger food, I'd suggest you include a crudites
platter and perhaps simple fresh fruit on bamboo skewers. Small
dishes of nice mixed nuts and/or candies are a must. In addition to
the tea sandwiches, you might include some other savories. If you're
up to making them, crab puffs are a crowd pleaser (basic recipe
follows). Frozen mini quiches are a snap and people always seem to go
for stuffed mushrooms.

I'd definitely forget making the petit fours (truly a PITA), but
chocolate dipped strawberries are easy, make a pretty presentation,
and would make a nice counterpoint to a tray of fancy cookies or
cakes.

As to the wine - since it's a baby shower and your guest of honor
likely won't be able to partake, I'd probably stick with the tea and
some kind of a pleasant punch or lemonade.

CRAB PUFFS

1 c. sifted flour
1 c. water
1/2 c. butter
1/2 tsp. salt
4 eggs

Boil water, salt and butter until butter melts, then lower heat. Dump
cup of flour in all at once and stir until mixture forms a large ball.
Keeping pot on low heat, add 1 egg at a time and beat into mixture
thoroughly. Drop with teaspoon on ungreased cookie sheet. Keep dough
in high mounds so biscuits remain round. Bake at 450 degrees for 15
minutes; reduce temperature to 325 degrees and bake 20-30 minutes
longer.

FILLING:

1/4 lb. crab meat

Sprinkle crab with a bit of lemon juice.

Cream together:

1 pkg. cream cheese
1/2 - 3/4 c. mayonnaise
Chives
Dash of Worcestershire sauce (to taste)

Add crab.

Cut tops off the puffs. Fill with crab mix. Bake in 350 degree oven
for a few minutes before serving.

Nancy T