"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed French Bread Recipe

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This recipe for Stuffed French Bread, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Allen
Added: Tuesday, July 3, 2007


1 load uncut crusty french bread
8 oz. Fresh mushrooms, chopped
8 oz. Swiss Cheese, grated
1/4 cup chopped onions
2 tbsp. Poppy Seeds
1 1/2 sticks Butter
1 tsp. Seasoned Salt
1 tsp. dry Mustard
1 tsp. Lemon Juice

Cut bread longways down the center to within 1 1/4 inches from the bottom. Stuff with mushrooms, cheese and onions.
Melt the butter with the seasoned salt, dry mustard, lemon juice and poppy seeds.
Gently spoon over the "stuffing" and bread. Wrap in foil and bake at 350 for 30 to 40 minutes.




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