Egg Salmon Ribbon Loaf
|White sandwich bread loaf||1 , unsliced|
|Butter/Margarine||1 Tablespoon, softened|
|Salmon spread||1 Cup (16 tbs)|
|Tomato||1 , peeled and thinly sliced|
|Egg salad spread||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cream cheese||12 Ounce, cut in cubes and softened (4 packages, 3-ounce each)|
Trim crusts from bread; slice lengthwise into 4 layers.
Spread first layer with Salmon Spread; arrange tomato slices on second layer and spread Egg Salad Spread on third layer.
Assemble loaf, using 2 spatulas to support layers.
Wrap in foil; chill well.
Pour milk into blender container.
With blender slowly running, add cream cheese cubes gradually.
Blend till fluffy.
Frost loaf with mixture.
Chill till firm.
Garnish with parsley and radish slices.
Calories 770 Calories from Fat 515
% Daily Value*
Total Fat 58 g89%
Saturated Fat 15.7 g78.5%
Trans Fat 0 g
Cholesterol 107.3 mg35.8%
Sodium 920 mg38.3%
Total Carbohydrates 47 g15.7%
Dietary Fiber 0.37 g1.5%
Sugars 9.7 g
Protein 14 g27.7%
Vitamin A 23.5% Vitamin C 10.5%
Calcium 34.5% Iron 2.4%
*Based on a 2000 Calorie diet