4 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons chopped pimento
Salt and pepper
1-pound can salmon, drained
1 tablespoon lemon juice
2 tablespoons finely minced scallions
2 tablespoons finely minced celery
2 pounds cream cheese
3/4 cup sour cream
Small can chopped ripe olives, drained
1 tablespoon finely minced onion
2 tablespoons finely chopped walnuts
1 1/4-pound loaf white bread, crusts removed and cut horizontally into five layers.
Mash eggs with 2 tbls. mayonnaise and pimento; season. Reserve. Mash salmon with remaining mayonnaise, lemon juice, scallions, celery. Reserve. Blend cream cheese and sour cream. Mix 1/4 cheese mixture with onion and walnuts. Reserve. Mix 1/4 cheese with olives. Reserve. Tin 1/2 cup cheese with yellow food coloring. Reserve. Color balance of cheese with green food coloring. Reserve.
Assembly: Place bottom layer of bread on serving platter; spread with salmon filling. Add layer of bread spread with cheese-onion-walnut filling. On third layer of bread spread egg filling. On fourth layer, spread cheese-olive filling. Top with final layer of bread.
To finish: frost top and sides of loaf with green-tinted cheese; make a decorative border of yellow cheese. Garnish with fresh flower or use other garniture – radish roses, carrot curls and stuffed olives.
Preparation time: 1 hour
Approximate calories per serving: 335
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973
I don’t precisely want to leave a comment. I’d rather leave this beautifully gift-wrapped container of vomit. Will that work for you?
If it’s vintage Tupperware, definitely!
That’s pretty harsh.
You owe me royalties.