NUT BREAD:

1 1/2 c. unsifted all purpose flour
1/3 c. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking 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.