Frosted Ribbon Loaf
|For ham filling|
|Ground cooked ham||1 Cup (16 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Pickle relish||2 Tablespoon, drained|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|For egg filling|
|Hard-cooked eggs||4 , chopped|
|Chopped stuffed green olives||1⁄3 Cup (5.33 tbs)|
|Minced green onions||2 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Sandwich loaf||1 (Unsliced)|
|Cream cheese||12 Ounce, softened (4 Packages Of 3 Ounce Each)|
|Milk||1⁄3 Cup (5.33 tbs)|
For Ham Filling combine first 5 ingredients.
For Egg Filling combine next 5 ingredients.
Slice bread lengthwise in 3 layers; trim crusts; butter slices.
Spread first slice, buttered side up, with ham filling, second with egg filling; end with third slice.
Wrap in foil; chill.
At serving time, beat cream cheese with milk till fluffy.
Frost top and sides of loaf.
Sprinkle with snipped parsley.