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Prepare fillings (below). Trim crusts from 1 loaf unsliced sandwich bread. Cut loaf horizontally into 4 equal slices. Spread one side of 3 slices with softened butter. Place 1 bread slice, buttered side up, on serving plate. Spread evenly with Shrimp Salad Filling. Top with second bread slice and spread evenly with Cheese-Pecan Filling. Top with third slice and spread evenly with Chicken-Bacon Filling. Top with remaining bread slice. Frost top and sides with Cream Cheese Frosting (below). Chill until frosting has set, about 30 minutes. Wrap loaf with a damp cloth and continue to chill 2-1/2 hours, or overnight. 12 to 14 servings. Shrimp Salad Filling
• 1 hard-cooked egg, finely chopped • 1 can (4-1/2 oz.) broken shrimp, rinsed and drained • 2 tbsp. finely chopped celery • 1 tbsp. lemon juice • 1/8 tsp. salt • Dash pepper • 3 tbsp. mayonnaise Mix all ingredients. Cheese-Pecan Filling • 1 pkg. (3 oz.) cream cheese, softened • 1 cup finely chopped toasted pecans • 1 can (8-3/4 oz.) crushed pineapple, well drained Mix all ingredients. Chicken-Bacon Filling • 8 slices bacon, crisply fried and crumbled • 1 cup finely chopped cooked chicken • 1/4 cup mayonnaise • 1 tbsp. finely chopped pimiento • 1/4 tsp. salt • 1/8 tsp. pepper Mix all ingredients. Cream Cheese Frosting • 2 pkg. (8 oz. each) cream cheese, softened • 1/2 cup light cream • Green food coloring Mix cheese and cream thoroughly. Add a few drops food coloring to tint frosting a delicate green. Virtual Interior design help throughout Canada and USA
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Author:Jil Sonia McDonald - Interior Designer of Jil Sonia Interior Designs.
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