top of page

Willow Springs Gardens Waldorf Tea Sandwiches

(by Jillian Van Hefty)

2 c. grated apples

1/2 c. minced celery

2/3 c. finely chopped walnuts

mayonnaise, to taste

24 slices cinnamon-raisin bread

Mix together apples, celery, and walnuts with enough mayonnaise to make spreadable.

Spread on 12 slices of cinnamon-raisin bread and top with remaining slices to make 12 sandwiches.

(Read The Tea Party, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th


bottom of page