Stuffed french bread

Yield: 8 Servings

Measure Ingredient
2 cups Ground, cold cooked ham, pork, veal or chicken
2 Hard-boiled eggs, peeled and chopped
3 tablespoons Minced onion
2 Dill pickles, chopped
4 tablespoons Finely chopped fresh parsley
Chives and scallions
Dash of red hot pepper sauce
(optional)
1 tablespoon Worcestershire sauce
Mayonnaise
1 Loaf French bread
Butter or margarine

Mix meat with eggs, onion, pickles, parsley, red pepper sauce and Worcestershire sauce and use enough mayonnaise to make a smooth but stiff mixture. Cut ends of loaf and remove inside with a fork leaving a ¾ inch thick shell. Brush interior with soft butter and fill firmly with meat mixture so no air holes remain. Wrap loaf in foil and refrigerate for several hours before slicing. The loaf can be presliced and re-wrapped in foil to serve at the table. Typed in MMFormat by cjhartlin@... Source: Quick 'n Easy.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 15, 1998

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