“Philadelphia” Cream Cheese with scraped cucumber – raisin bread. “Philadelphia” Cream Cheese with jelly, jam or marmalade – toasted bread. “Philadelphia” Cream Cheese with peanut butter – graham bread. “Philadelphia” Cream Cheese with shredded pineapple. “Philadelphia” Cream Cheese with chopped candied ginger. “Philadelphia” Cream Cheese with chopped dill pickle. “Philadelphia” Cream Cheese with chopped dates. “Philadelphia” Cream Cheese with chopped pecans and Kraft Kitchen Fresh French Dressing “Philadelphia” Cream Cheese with chopped green peppers. “Philadelphia” Cream Cheese with finely chopped parsley, American Cheese moistened with vinegar, anchovy essence or sardine paste.
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.