Ingredients

• 4 eggs
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped turkey breast, cooked
• 1/2 cup grated cheddar cheese
• 1/4 cup grated fresh Parmesan cheese
• 2 small tomatoes, sliced thin
• 4 slices crisp cooked bacon, crumbled

Directions

Preheat oven to 400º F. Line a 9-inch tart pan with pastry dough. Ready made pastry shells are available in most grocery frozen food sections.

Beat the eggs and mix with half and half, salt, and pepper. Set aside. Place the chopped turkey breast on the tart crust and top with cheddar cheese. Pour the egg mixture over the cheese and then add tomatoes. Top with bacon and Parmesan cheese. Bake for 10 minutes at 400º F, then reduce the temperature to 350º F. and bake an additional 30 minutes or until a knife inserted in the middle comes out clean. The top should be brown and crusty. Remove the tart from the oven and cool before serving.

Ingredients

• 1/3 cup strained fresh lemon juice (about 3 large lemons)
• 1/2 cup sugar
• 2 large egg yolks, room temperature
• 2 large whole eggs, room temperature
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature

Directions

Combine eggs and egg yolks in the top of a double boiler and whisk lightly. Whisk in sugar and lemon juice. Place the top of the double boiler over gently simmering water and cook, stirring constantly with a wooden spoon, for about 5 minutes until the mixture thickens (it will coat the back of the spoon). Do not allow the mixture to boil or it will curdle. Remove pan from simmering water. Add the butter to mixture and stir until thoroughly incorporated. Pour into a wide-mouth jar or small bowl. Cover top with an airtight cover or plastic wrap. Refrigerate for at least two hours before serving. The mixture will thicken more as it cools. Lemon curd will keep, tightly covered in the refrigerator, for up to a month.

KeyLime Curd (Use the above steps)

1/2 cup butter or margarine, cut into pieces
1/2 cup sugar
1 tsp. grated lime peel
1/4 cup fresh lime juice(strained)
2 tbsp. fresh lemon juice(strained)
2 eggs, slightly beaten
1 tsp. grated fresh gingerroot

Serve for teatime on crustless brown bread:)

Ingredients

• 2 large cucumbers, sliced very thin
• 1 pkg dry Ranch dressing
• 1/2 cup sour cream
• 1/2 cup mayonaise
• 1 – 8oz pkg cream cheese, softened
• fresh choppped dill
• your choice of bread cut into rounds

Directions

In a bowl, combine all the ingredients except the cucumber and bread. Spread mixture onto bread rounds and top with a thin slice of cucumber. Garnish lightly with chopped chill.

Ingredients

• 65g/2½oz softened butter
• 1 heaped tsp fresh dill, chopped
• squeeze of lemon juice
• salt and freshly ground black pepper
• 8 slices white or brown bread
• 4-8 slices of smoked salmon, depending on size
• ¼ cucumber, peeled and thinly sliced

Directions

1. Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread.
2. Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration.

*Source: BBC

Ingredients

• 8 slices honey wheat bread
• honey butter
• 3- 4 pears, cored and sliced them
• 4 ounces Stilton cheese

Directions

Spread four slices of bread with honey butter. Place 6 slices of pear on each slice of bread. Crumble stilton cheese over pear slices. Cover with remaining four slices of bread. Remove crust and cut into triangles or fingers. Yields 12 – 16 tea sandwiches.