My aunt was a social butterfly and she made two of
these, one for her Ladies Club Luncheon and one for our family Sunday Dinner
in February.
Vintage 1960s
Food
Frosted Layer Sandwich loaf
I have fond memories of
a beautiful showstopper sandwich loaf at
weddings, birthdays, anniversaries, you name it. A sandwich loaf was always
present and quite often used as the centerpiece. Interestingly enough, they
only appeared at gatherings meant for grow-ups!
Frosted Layer Sandwich Loaf
Ham-Pickle Filling, below
Chicken Salad Filling, below
Curried Egg Filling, below
Peeled tomatoes
1 loaf (about 1 lb. 13 oz.) unsliced sandwich
bread
Butter or margarine
2 tablespoons mayonnaise or salad dressing
2 packages (8 oz.) cream cheese
1/4 cups mayonnaise or salad dressing
2 tablespoons light cream
Directions
Prepare fillings; slice tomatoes; chill. Cut all crusts from bread with a
sharp knife. Lay loaf on its side; cut into 5 even slices; spread 4 slices with
soft butter or margarine.
Spread fillings on three slices; arrange tomatoes (halve slices if
necessary) on the fourth slice; spread tomatoes with 2 tablespoons mayonnaise
or salad dressing. Stack slices; top with the fifth slice of bread. Combine
cream cheese, 14 cup mayonnaise or salad dressing, and cream. Blend until
smooth. Spread mixture on tops and sides of loaf.
Chill thoroughly. Garnish with sieved, hard-cooked egg yolks, if desired.
Curried egg filling: Mix 1/4 cup of
mayonnaise or salad dressing; 1 tsp. prepared mustard; 1 tsp. grated onion; 1/2
tsp. curry powder; 1/2 tsp. salt; dash of black pepper; and 3 hard-cooked eggs,
finely chopped.
Ham-pickle filling: Mix 3 cans (2-1/4 oz. ea.) deviled ham and 1/4 cup chopped sour
pickle. Chicken Salad Filling: Mix 1/3 cup mayonnaise or salad dressing; 1 tsp.
grated onion; 1 tsp. lemon juice; 1/2 tsp. salt; dash of pepper; 1 cup chopped
cooked chicken; 1/3 cup chopped celery; and 3 tbs. finely chopped parsley.
Chicken salad filling:
Mix 1/3 cup mayonnaise or salad dressing, 1tsp grated onion, 1 tsp lemon
juice, 1/2 tsp salt, dash of pepper, 1 cup cooked chicken, 1/3 cup chopped
celery, 3Tbs finely chopped parley
Makes 8 to 10 servings
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