I know, I need to get a real life, but this one feels pretty good for now. Anyway, I have developed an interest in retro recipes – especially those from the 40s, 50s and 60s.
Here’s one I ran across that sounds pretty good. May try it this weekend when I have house guests. Since it may be hard to find round loaves, I will probably use regular unsliced loaves of bread.
SWEETHEART BREAD, American
- 2 round loaves of bread, each 8-inches in diameter
- 1 cup cooked chicken, minced
- ½ can (8-oz) water chestnuts, sliced
- 4 tbs. mayonnaise
- ½ tsp. salt
- 1 avocado, peeled and mashed
- 2 tbs. lemon juice
- 2 tbs. sour cream
- 2 tbs. chopped chives
- ½ tsp. salt
- ½ cup soft butter
- ½ cup mushrooms, finely chopped and cooked in 2 tbs. butter
- 2 tbs. ripe olives chopped
- 2 (8-oz.) pkgs. cream cheese
- ½ cup hot milk
- Radishes for garnish
Trim the crusts from two round loaves of bread, each 8-inches in diameter. Combine ingredients for each filling separately. Cut loaves crosswise in five slices. Sandwich with the fillings in the order given and re-assemble.
To form hearts, cut a triangular wedge from the top center of the loaf and place this wedge, point outwards, at the opposite side of the loaf. Ditto second loaf.
Gradually beat hot milk into cream cheese until spreadable consistency. Frost loaves with softened cream cheese, smoothing any lumps or bumps in the bread. Cut radishes in wedges and use to outline heart shapes. Refrigerate before serving. Cut in wedges to serve.