Rye Ribbon Round Recipe
A good Rye Ribbon Round recipe is rare to find, you are lucky to have hit the right page. I suggest that you try out this Rye Ribbon Round recipe, and tell me how you find it.
Ingredients
2 cans (41/2 ounces each) deviled ham
1 teaspoon instant minced onion
1/4 cup chopped pitted ripe olives
1 package (3 ounces) cream cheese, softened
2 ounces blue cheese
1 drop green food color
1 can (7 3/4 ounces) crabmeat, drained and cartilage removed
1 jar (5 ounces) pasteurized Neufchatel cheese with pineapple
1/2 cup chopped celery
1 round loaf (2 pounds) unsliced rye bread, about 8 inches in diameter
3 cartons (4 ounces each) whipped cream cheese
1/4 cup slivered blanched almonds, toasted
1/2 cup sliced pitted ripe olives
Directions
Combine deviled ham, minced onion and chopped olives; cover.
With electric mixer, blend cream cheese, blue cheese and green food color; cover.
Flake the crabmeat; stir in cheese with pineapple and the chopped celery; cover.
Remove crust from loaf; cut loaf horizontally into 4 slices.
Spread bottom slice with ham filling; top with second slice.
Spread with blue cheese mixture; top with third slice.
Spread with crabmeat mixture; top with fourth slice.
Cover loaf tightly; refrigerate at least 3 hours.
Allow whipped cream cheese to come to room temperature.
An hour before serving, frost loaf with cream cheese.
Press almonds and sliced olives into cheese frosting around side and top of loaf.
Refrigerate until serving time.
Cut into wedges.
With electric mixer, blend cream cheese, blue cheese and green food color; cover.
Flake the crabmeat; stir in cheese with pineapple and the chopped celery; cover.
Remove crust from loaf; cut loaf horizontally into 4 slices.
Spread bottom slice with ham filling; top with second slice.
Spread with blue cheese mixture; top with third slice.
Spread with crabmeat mixture; top with fourth slice.
Cover loaf tightly; refrigerate at least 3 hours.
Allow whipped cream cheese to come to room temperature.
An hour before serving, frost loaf with cream cheese.
Press almonds and sliced olives into cheese frosting around side and top of loaf.
Refrigerate until serving time.
Cut into wedges.
