This is a fruity, elegant, and satisfying delight with afternoon tea or simply as a snack. The sandwiches can be cut into shapes to fit the occasion by using the appropriate cookie cutters. Be sure to cut the crusts off of each slice of bread. See the hints for tea sandwiches on page 42.
½ cup orange juice
1 tablespoon lemon juice
1 apple, cored and cut into small pieces
1 cup raisins
1 cup chopped pecans
Dash of seasoned salt
White bread, crust trimmed
In a food processor blend the orange juice, lemon juice, apple, raisins, pecans, and salt to a spreadable consistency. Do not process the mixture until completely smooth. Spread the mixture onto the trimmed bread and cut into desired shapes.
YIELD: 3 TO 4 CUPS