|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Meat spread||3 Ounce (1 Can)|
|Pimiento cream cheese||4 Ounce (1 Package)|
|Onion juice||2 Teaspoon|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Canned flaked tuna||6 Ounce (1 Can)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Bread loaf||24 Ounce (1 Unsliced Loaf, Brown / White)|
|Soft margarine||3 Tablespoon|
|Finely chopped ripe olives||1⁄3 Cup (5.33 tbs)|
|Finely chopped pimento||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
Saute the mushrooms in the margarine until liquid evaporates.
Chill and mix with the meat spread, and enough mayonnaise to moisten.
Soften the pimento cheese and add the onion juice and nuts.
Drain the tuna and add celery, lemon juice and mayonnaise to moisten.
Trim off the bottom crust of the loaf lengthwise, then cut 3 lengthwise slices about % inch thick.
Spread each with soft margarine, then spread first slice with the mushroom mixture and a sprinkle of chopped ripe olives; second slice with pimento-cheese mixture and a sprinkle of chopped pimento; third slice with tuna and a sprinkle of parsley.
The checkerboard effect will be more definite if you use generous amounts of black, red and green.
Trim crusts from each slice with a sharp wet knife and cut into 1 1/2-inch squares.
Arrange close together in checkerboard pattern on square or oblong platters.