Recipes from "Sarah's Key" at Christine's

Mango Chicken Curry Sandwiches
from "The Book of Afternoon Tea" by Lesley Mackley

1/4 lb boneless cooked chicken
2 tsp mango chutney
2 1/2 Tbsp mayonnaise
1/2 tsp curry powder
1 tsp lime juice
salt
3 Tbsp butter, softened
4 slices whole wheat bread
TO GARNISH:
lime twist and dill sprig

With a sharp knife, chop up any large pieces of fruit in the chutney. In a bowl, combine chutney with mayonnaise, curry powder, lime juice, and salt. Mix together well. Stir in chopped chicken.

Butter bread. Divide chicken mixture between buttered sides of 2 bread slices. Cover with remaining bread slices, buttered side down, and press together. Cut off crusts from bread. Cut each sandwich into 4 rectangles or triangles. Arrange on a serving plate, garnished with a lime twist and a dill sprig.
Makes 8.

Walnut & Cinnamon Scones

2 cups flour
3 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
4 Tbsp butter
3/4 cup milk
1/2 cup walnuts, chopped

Preheat oven to 400 degrees. Mix dry ingredients. Work in butter with fingers. Add nuts. Make a well in flour and pour milk in. Mix together.

Shape the mixture into a disc-shaped mound about 1-inch thick. Cut into 12 triangles and arrange on a parchment paper-lined cookie sheet. Sprinkle with sugar. Bake for 15 minutes or until done.

Chocolate Chip Cookie Brittle

1 cup butter
1 1/2 tsp vanilla
1 tsp salt
1 cup sugar
2 cups flour
1 cup chocolate chips

Preheat oven to 350 degrees. Mix the butter, vanilla, and salt until blended well. Gradually beat in the sugar. Add in the flour and mix. Stir in the chocolate chips.

Press evenly into an ungreased 9" x 13" pan and bake for 20 minutes or until lightly-browned around the edges. Let cool and then break into pieces.