INGREDIENTS

INSTRUCTIONS

Cheese Sandwiches: Cut each sandwich bread slice into 4 squares. Spread
each with 1 ts whipped cream cheese (plain, chive or pimiento). Sprinkle
with chopped nuts or garnish each with a nut. 30 calories per appetizer.
Cucumber Sandwiches: Cut each sandwich bread slice into 3 circles. Spread
each with 1/4 ts margarine or butter, softened, or 1 ts whipped cream
cheese. Place a thin cucumber slice between each 2 bread circles. 60
calories per appetizer.
Cucumber-Shrimp Sandwiches: Cut each sandwich bread slice into 3 circles.
Spread each with 1 ts whipped cream cheese. Top each with a thin cucumber
slice, small amount of cream cheese and cooked small shrimp. 15 calories
per appetizer.
Ham Sandwiches: Cut each sandwich bread slice into 2 diamond shapes. Spread
each with 1/4 ts margarine or butter, softened. Mix deviled ham spread with
small amount mayonnaise or salad dressing; spread over diamonds. Garnish
with sliced pimiento-stuffed olives. 60 calories per appetizer.
Do-ahead Tip: Place sandwiches on a cardboard tray; cover with plastic
wrap. Overwrap with aluminum foil and freeze up to 2 months. (Do not freeze
cucumber slices; add them just before serving.) Forty-five minutes before
serving, remove foil and let sandwiches stand at room temperature.
NOTE: For an attractive assortment, use a variety of breads; trim crusts
and cut sandwiches into different shapes.
Source: Betty Crockers Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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