Hors d'Oeuvre Pie
|Rye bread loaf||1 (7 To 9 Inches)|
|Egg filling||1 Cup (16 tbs)|
|Hard-cooked eggs||6 , chopped|
|Lemon juice||1 Tablespoon|
|Instant minced onion/1 teaspoon snipped chives||1⁄2 Teaspoon|
|Bologna filling||1 Cup (16 tbs)|
|Chopped bologna||1 Cup (16 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||2 Tablespoon (Drained)|
|Prepared mustard||2 Teaspoon|
Cut a slice of bread from center of loaf, about 1/2 inch thick.
Spread with butter or margarine.
In two bowls, combine in- gredients for egg and bologna fillings.
Spread egg mixture in circle around edge of slice of bread, about 2 inches wide.
Spread bologna mixture to fill in center of round.
Garnish with cucum- ber slices and/or slices of stuffed olives, if desired.
Cut in wedges to