In the Kitchen With Deborah Gery

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Deborah Gery, a Mansfield resident, and originally appeared in the MansfieldNOW September 2016 issue.

Cucumber Tea Sandwiches

  • 3 oz. cream cheese
  • 2 Tbsp. real mayonnaise
  • 1 tsp. minced garlic
  • 2 tsp. dry Italian seasoning
  • 6 slices bread
  • Salt and pepper, to taste
  • 1 cucumber, thinly sliced
  1. Mix first four ingredients in a food processor. Spread mixture evenly on 6 slices of your favorite bread. Sprinkle with salt and pepper.
  2. Top 3 slices with thin slices of cucumber, peeled or unpeeled.
  3. Close with the other 3 slices of bread, cut into quarters and serve on a pretty platter.


Chicken Salad  
Courtesy of Carol Johnson.

  • 1/2 medium onion
  • 1 stalk celery
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 3 cups cooked chicken, chopped
  • 1 cup mayonnaise
  • 1 tsp. prepared mustard
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dill weed, or to taste
  • 1/4 tsp. garlic powder
  • 1 loaf bread
  1. Chop onion and celery in a food processor; set aside.
  2. Chop cranberries and pecans. Mix chicken with onion and cranberry mixes. 
  3. Add mayonnaise, mustard and seasonings. Mix well, adding more mayonnaise if needed. Refrigerate.
  4. Spread evenly between two slices of your favorite bread.
  5. Cut sandwiches into quarters before serving.


Avocado Egg Salad

  • 12 large eggs, hardboiled
  • 2 Tbsp. onion, finely chopped
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. mayonnaise
  • 1 tsp. dried basil
  • Salt and pepper, to taste
  • 3 avocados, diced (divided use)
  • 2 baguettes
  • 1/4 cup olive oil
  • 1/8 cup Italian spices
  1. Peel and chop eggs. Add onion, Dijon mustard, mayonnaise, basil and salt and pepper. Mix to combine.
  2. Add 2 diced avocados and stir to incorporate.
  3. Cut baguettes in half lengthwise. Spread with olive oil and Italian spices, and then toast lightly.
  4. Spread avocado egg salad evenly atop the 4 baguettes, slice the open-faced sandwiches into as many servings as necessary, and top each off with several chunks from the third avocado.


Daphne’s Scones

  • 2 cups flour
  • 1/4 tsp. baking soda
  • 2 tsp. salt
  • 4 Tbsp. sugar (divided use)
  • 1/3 cup butter
  • 1 large egg
  • 1/2 cup buttermilk
  • Pam Cooking Spray
  • 1/4 cup milk
  1. Combine flour, baking soda and salt with 2 Tbsp. sugar. Cut in butter. Add egg and buttermilk. Mix until a ball is formed, but do not overmix. Roll out to about 1/2-inch thickness. Using a 2-inch biscuit cutter, cut out about 18 rounds.
  2. Place on baking sheet sprayed with Pam. Brush with milk and remaining sugar. Bake at 425 F for about 10 minutes until they begin to brown.


Classic Shortbread Cookies

  • 1 1/2 cups butter, softened
  • 1 cup confectioners’ sugar
  • 3 cups all-purpose flour
  1. Preheat oven to 325 F.
  2. Blend butter until smooth in a large bowl using an electric mixer at medium speed. Slowly blend in the confectioners’ sugar. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended.
  3. Place parchment paper on cookie sheet. Pat dough onto cookie sheet or roll out the dough to about 1/4-inch thick and cut in desired shape. Bake 12-15 minutes or until just done and turned a slightly golden color. Do not let cookies get brown.
  4. Remove from oven and sprinkle with colored sugar or sprinkles, if desired. Cut into squares if not pre-cut, and then place cookie sheet on wire rack to cool for 10 minutes.