Watercress Sandwich Yields: 16 sandwich quarters 1/2 cup watercress springs 1/4 cup butter, softened 2 tbsp. finely chopped chives 8 slices large firm white bread, crusts removed 1/4 cup fresh parsley leaves 1/2 8 oz. package of cream cheese, softened salt & pepper to taste Directions: In food processor, with chopping blade, process watercress and parsley until finely chopped. Add butter, cream cheese, chives, salt and pepper; process until mixture turns green. Spread mixture on half the bread slices and top with remaining slices. Cut each sandwich diagonally into 4 triangles. Place on a tray or plate; cover with slightly damp paper towel and plastic wrap. Refrigerate until serving time.