"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Italian Stuffed Bread Recipe

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This recipe for Italian Stuffed Bread, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne McAlum - Human Resources
Added: Tuesday, April 10, 2007


1 lb. ground beef
lb. sausage (Spicy Jimmy Dean)
tsp. basil
tsp. oregano
tsp. minced garlic
tsp. onion powder
tsp. black pepper
tsp. thyme
Large can of black olives, sliced
Large jar of green olives, sliced
Large can of sliced mushrooms
3 shallots, chopped
1 c. shredded cheese (Cheddar/Monterey Jack mix)
Bridgeford Loaves (comes with 2 loaves)
Parmesan Cheese (Fresh)

Salt your black skillet, add ground beef and sausage and seasonings. Brown meat when half-way cooked, add green onions, mushrooms, black olives, green olives. Complete cooking. Drain the mixture. Cool completely. Add cheese mixture.

Leave the loaves out overnight on a greased foil surface cover with Saran Wrap. Allow to rise about six hours. Move to new oiled surface and knead flat. Add meat/cheese mixture and wrap around, pinch closed. Sprinkle bread with parmesan cheese and black pepper for garnishment. Allow to rise for an additional two hours. Cook at 350F for 20 minutes. Slice to serve.




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