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WATERCRESS SANDWICHES
1/2 cup watercress springs 1/4 cup fresh parsley leaves 1/4 cup butter, softened 4 oz (half of an 8 oz. package) cream cheese, softened 2 tbsp. finely chopped chives salt & pepper to taste 8 slices large firm white bread, crusts removed
In food processor, with chopping blade, process watercress and parsley until finely chopped.
Add butter, cream cheese, chives, salt and pepper; process until mixture turns green.
Spread mixture on half the bread slices and top with remaining slices. Cut each sandwich diagonally into 4 triangles. Place on a tray or plate; cover with slightly damp paper towel and plastic wrap. Refrigerate until serving time.
Makes 16 sandwich quarters
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