NUT BREAD:
1 1/2 c. unsifted all purpose flour
1/3 c. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
3/4 c. buttermilk or sour milk
1/2 c. butter
1 c. oatmeal
1/2 c. chopped walnuts
Sift together flour, sugar, salt, baking powder and soda. Add eggs, buttermilk
and butter. Stir until almost smooth. Add oatmeal and walnuts. Pour batter into
well greased 7 1/2" x 3 1/2" x 2 1/4" loaf pan. Bake at 350 degrees for 60 to
70 minutes. Cool in pan on rack for 10 minutes; turn out of pan and finish
cooling. Wrap in foil and let stand 12 to 24 hours before cutting.
EGG SALAD FILLING:
3 hard boiled eggs, chopped
1/2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. mayonnaise
Mix ingredients.
TUNA OR CHICKEN SALAD FILLING:
1 (7 oz.) can tuna or chicken, drained & flakes
1/2 tsp. lemon juice
1 tbsp. chopped sweet pickle
1/4 c. mayonnaise
Mix ingredients.
FROSTING:
1 (8 oz.) + 1 (3 oz.) pkg. cream cheese, softened
1/3 c. milk
Stuffed olives for garnish
Mix ingredients. To assemble sandwich, cut nut bread into thirds lengthwise.
Spread bottom slice with tuna filling or chicken filling and middle slice with
egg filling. Stack layers carefully, pressing together lightly. Spread cream
cheese mixture over loaf. Garnish with slices of stuffed olives and parsley.
Chill before serving. Makes 8 to 10 servings. Good for bridal showers.
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