Stuffed French Bread

Categories: Breads, Meats
Yield: 8 Servings

2 c Ground, cold cooked ham,
-pork, veal or chicken
2 Hard-boiled eggs, peeled and
-chopped
3 tb Minced onion
2 Dill pickles, chopped
4 tb Finely chopped fresh parsley
Chives and scallions
Dash of red hot pepper sauce
(optional)
1 tb 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 3/4 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@msn.com Source:
Quick 'n Easy.

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 15, 1998

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