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Serves/Makes:12 or more
- 1 loaf unsliced Bread
- 1/2 lb (.2 kg). bologna
- 1/4 cup (60 ml) sweet pickle relish, drained
- 3/4 cup (175 ml) Miracle Whip
- 3 3 oz (84 grm). packages cream cheese, softened
- 1 small jar pimiento
- 1 green pepper
- Grind bologna.
- Stir in drained pickle relish.
- Add Miracle Whip.
- Stir enough to moisten completely.
- Refrigerate overnight to allow flavors to mingle.
- Remove all crusts from the loaf of bread.
- Stand the loaf on an end and cut.
- Each slice should be 1/2" TO 3/4" thick.
- Position one slice of bread in the center of a platter.
- Slip a few sheets of wax paper under the edges of the
- Spread about one third of the filling on the base slice.
- Top with another slice of bread.
- Repeat procedure ending with a slice of bread.
- Thin the cream cheese with a small amount of cream until you have a spreading consistency.
- Cover the loaf with cream cheese.
- Gently pull the wax paper out from under the edges of the loaf.
- Cut the pimentos into tulip or flower shapes.
- Cut the green pepper into stems and leaves.
- Decorate the top or sides of the loaf with the cut outs.
- Refrigerate for at least one hour.
- Cut in one-inch slices and serve.
- I found this recipe is the American International Encyclopedic Cookbook.
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