Celebration sandwich loaf (1973)

Celebration sandwich loaf recipe with mayo 1973

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Here’s a stacked sandwich loaf featuring ham, salmon, egg and chicken spreads — each flavor separated by some bread, and then the whole thing is covered with a cream-cheese mayo frosting. Bet you’re just dying to try it, right?

Celebration sandwich loaf recipe (1973)

Celebration sandwich loaf recipe

For the fillings

1. Combine 1-1/2 cups ground, cooked ham with 1/3 cup chopped pickle, 1 tablespoon prepared mustard and 1/2 cup Kraft Mayonnaise.

2. Combine 7-3/4 ounce can of salmon, drained, flaked; 1/3 cup sliced ripe olives, salt, pepper and 1/4 cup mayonnaise.

3. Combine 6 hard-cooked eggs, chopped; 1 tablespoon chives, 2 tablespoons chopped pimiento, salt, pepper, and 1/4 cup mayonnaise.

4. Combine 1-1/2 cups ground cooked chicken, 2/3 cup drained crushed pineapple, 1/4 cup chopped green pepper, salt, pepper and 1/3 cup mayonnaise.

For the sandwich loaf

Remove crusts from 16-inch long loaf unsliced white bread, cut in 5 lengthwise slices. Spread each with margarine and a filling. Stack layers; chill.

Combine 3 8-ounce packages softened Philadelphia cream cheese, mayonnaise; mix well. Frost sandwich loaf, reserving 3/4 cup of the mixture for decorating. Garnish. Chill.

Makes 12 servings

ANOTHER LOAF HOW-TO: Frosted layered sandwich loaf (1965)

Celebration sandwich loaf recipe 1973

Kraft makes real mayonnaise with lots of whole eggs, and extra egg yolks, too. But it takes more than eggs to make a great mayonnaise. So Kraft uses a carefully selected blend of pure vegetable oils. Then Kraft beats it in their own special way, until this mayonnaise is creamy-smooth. And its fluffy texture blends perfectly with other foods. All this makes Kraft Mayonnaise a very special real mayonnaise. Discover it now, in the handy, wide-mouth reusable jar.

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