Cucumber Sandwiches

1 large or 2 medium unpeeled cucumbers

1 8-ounce & one 3-ounce package cream cheese, softened

1/4 cup mayonnaise

2-3 green onions, finely chopped, tops and all

2 tablespoons chopped parsley

2 dashes Tabasco

1/2 teaspoon seasoned pepper

1 teaspoon garlic salt (optional)

1 tablespoon chopped chives

Grate cucumber and carefully press out moisture with paper towels. (I used a small strainer because I find that the paper towels just don't cut it!) Mix all ingredients well, using enough mayonnaise to moisten so filling will spread easily. Spread on very thin bread, crusts removed. Refrigerate or freeze.

I used Pepperidge Farm Ultra Thin bread. I also use an electric knife for clean cut edges! Also, I forgot the chives and they turned out great!

Southern Style Crab Grilled Cheese Melt

OK, this was probably one of the best grilled cheeses I have ever had. It was a little more involved than your regular plain ole' grilled cheese, but it was well worth it. Neil had to take a to-go plate and he called me when he finished it saying "that was awesome" and "man, that was good!" Amy was over for dinner that night and said it was "delicious!" It made me feel like I made a winner! So, without further ado...the Crab Grilled Cheese Melt.

Ingredients:

6 oz can crabmeat, well drained
1/3 cup finely diced Hungarian pepper (I used banana peppers)
2 green onions (tops only), minced
1 stalk celery, finely diced
3 Tbsp mayonnaise
1 tsp pepper vinegar
1/4 tsp black pepper
4 thick slices light-textured, grainy bread
Butter for spreading
Paprika for dusting
6 oz shredded sharp cheddar cheese

PREPARATION:

Combine the first seven ingredients (crabmeat to black pepper) in a bowl.

Toast the bread lightly on both sides. Heat a skillet or griddle over medium-low heat.

Generously spread two slices of bread with butter, dust generously with paprika, and place them butter side down in the pan. Distribute 1/4 of the cheese on each of the two slices. Spread half the crab salad on each; top with remaining cheese. Butter and sprinkle paprika on the remaining bread and place on top. Press down very gently, if necessary.

Cook sandwich until bottom is crisp; turn over carefully and cook until other side is crisp. Cut with a serrated or very sharp knife, taking care not to press out the filling. Serve with bread & butter pickles. Makes 2 sandwiches.