SHAMROCK TEA SANDWICHES

1 small onion, peeled and quartered
1 large cucumber, cut into chunks
1 (8 ounce) package cream cheese, softened
1/4 tsp. salt
Dash of garlic powder
Dash of cayenne powder
3 drops green food coloring

In a food processor or blender, chop onion and cucumber 3-5 seconds. Scrape sides of processing bowl or blender with a rubber spatula. Process again 3-5 more seconds. Remove vegetables and drain well.

Add remaining ingredients to drained cucumber-onion mixture. Stir to blend, chill slightly.

Spread on thin sliced wheat and white bread, cut into shamrock shapes with a cookie cutter.

This is enough to spread two 16 ounce loaves of bread. Very pretty served on a dark green plate lined with a lace paper doily.

Source: Chef Scott