Rye Ribbon Round
|Deviled ham||9 Ounce|
|Instant minced onion||1 Teaspoon|
|Chopped pitted olives||1⁄4 Cup (4 tbs) (Use Ripe Ones)|
|Cream cheese||3 Ounce, softened|
|Blue cheese||2 Ounce|
|Food color||1 Drop (Green Colored)|
|Crabmeat||7 3⁄4 Ounce|
|Pasteurized neufchatel cheese with pineapple||5 Ounce|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Rye bread||2 Pound, unsliced (About 8 Inches In Diameter)|
|Whipped cream cheese||12 Ounce|
|Slivered blanched almonds||1⁄4 Cup (4 tbs), toasted|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
Combine deviled ham, minced onion and chopped olives; cover.
With electric mixer, blend cream cheese, blue cheese and green food color; cover.
Flake the crabmeat; stir in cheese with pineapple and the chopped celery; cover.
Remove crust from loaf; cut loaf horizontally into 4 slices.
Spread bottom slice with ham filling; top with second slice.
Spread with blue cheese mixture; top with third slice.
Spread with crabmeat mixture; top with fourth slice.
Cover loaf tightly; refrigerate at least 3 hours.
Allow whipped cream cheese to come to room temperature.
An hour before serving, frost loaf with cream cheese.
Press almonds and sliced olives into cheese frosting around side and top of loaf.
Refrigerate until serving time.
Cut into wedges.