We are doing a blast from the past theme day today on b5.  When I think of the summers of my childhood I think of lots of longs days with nothing but time, hamburgers done on the grill, and this refreshing tea that a neighbor from New New York always made, Long Island Tea.

Now, when I was growing up and drinking Long Island tea it was NOT the recipes I have seen on the Internet! Nope. It was the most refreshing, nonalcoholic tea I have ever had. In fact, a company in the late 80s created a scent that smelled exactly like it and I wore it for years..it was called Long Island Tea!

Long Island Tea, Non-alcoholic

1 gallon sweet tea
1 can (12 ounces) frozen lemonade concentrate, thawed
1/2 can frozen orange juice thawed
sliced lemons, bruised mint leaves, and orange slices to float in the tea
Serve in frosted glasses

Makes 12 to 16 servings.

Image:Morgue File 

Post from: Kettle and Cup

Where we tend to think of sandwiches now-a-days being monstrosities made of puffed air bread and chemically treated processed meats, they were a completely different item in the not so distant past.

Thinly sliced homemade bread with a layer of butter, topped with cream cheese and pecan, or cucumber and dill graced many a luncheon table.  Back in the days before Biggie sized and Super sized meals tiny sandwiches in fancy shapes were termed “cunning” and “artistic”.  The plates were arranged and the flavors were enjoyed.

Ladies nibbled at sandwiches and sipped at tea.  And the average dress  size was an 8-10.

Tea sandwiches in cunning shapes go over well with small children because of the uniqueness of them, and I suspect the size of them.  You can trim the crusts from the bread and cut into fourths on the diagonal, or cut shapes with cookie cutters.  Working with day old bread will be better than fresh bread but if you are buying the bread from the store it does not matter that much.

These sandwich fillings are from one of my vintage  cookbooks, circa 1943.

Olive Pinwheels

6 Tbs ground boiled ham

2 tbs mayonnaise

1 tsp horseradish

1 loaf bread

4 tbs butter

6 stuffed olives

Remove crusts from bread loaf.  Cut lengthwise in thin slices, about 1/4 inch thick

Combine ham, mayonnaise and  horseradish.

Spread bread with butter, then ham mixture. Place olives in a line crosswise down the length of the bread.  Roll up carefully starting at the end. Wrap in a damp cloth and place in refrigerator for several hours.

Unwrap and slice into pinwheels.  Makes 8 thin pinwheels.

Pimento and Walnut Spread 

1/2 c chopped walnuts

1/2 c chopped pimentos

3 ounces cream cheese

1/2 c mayonnaise

Mix together and season to taste.  Makes filling for 12 tea sandwiches

Chicken and Pineapple Spread 

1/2 c crushed pineapple

1 c chopped cooked chicken breast

2 c pecans, chopped

1/2 c mayonnaise

Combine all ingredients gently. Makes 48 tea sandwiches.

Cheese and Almond Filling

1 c grated American cheese

1/2 c chopped smoked almonds

2 tbs mayonnaise

Mix together and spread on sandwiches.

Images:MaryeAudet 

Post from: Kettle and Cup