Joyce Ann Higgins has been a member of Hagerstown chapter of the Embroiderers Guild of America since the early 1980s. She’s been bringing this appetizer to social gatherings even longer. She said she found this recipe for cucumber and cream cheese on rye appetizers in a magazine in the 1970s.
“(I’ve) been making the appetizers ever since with rave reviews,” she said.
They have been requested by EGA members at Christmas gatherings since the 1980s.
One time, Higgins said, she made 500 of the appetizers for a Washington County Homemaker Club Christmas gathering. But the event was snowed out, and she and her family ate them all.
That was OK, she said, because they are so good.
— Chris Copley, Lifestyle assistant editor
Cucumber and cream cheese on rye appetizers
8-ounce package cream cheese
0.6-ounce packet of Hidden Valley Zesty Italian dry salad dressing mix
1 package sliced petite party sandwich rye bread
1 cucumber (peel removed, if very mature)
Dill weed, fresh or dry
Blend together well the cream cheese and dry Zesty Italian salad dressing mix. Spread on rye bread slices. Cut cucumber in thin slices and place a slice on top cream cheese. Sprinkle with dry or fresh, chopped dill weed.
Makes about 45 appetizers, one per slice of bread.
—Joyce Ann Higgins of Hagestown