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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

STUFFED ITALIAN LOAF Recipe

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This recipe for STUFFED ITALIAN LOAF is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 LB SWEET ITALIAN SAUSAGE
1/2 LB GROUND MEAT
1 CAN MUSHROOMS CHOPPED
4 OZ CREAM CHEESE
1 LB MOZZARELLA CHEESE SHREDDED
1/4 CUP PARMESAN CHEESE
1/2 CUP CHOPPED ONION
1/2 TEASPOON OREGANO
1/2 GARLIC SALT
1 LOAF ITALIAN BREAD
Directions:
Directions:
SLICE OFF TOP OF BREAD, AND SCOOP OUT THE CENTER, FORMING A BOAT. LEAVE ENOUGH BREAD IN BOTTOM FOR SUPPORT. BROWN SAUSAGE AND GROUND MEAT DRAIN AND RETURN TO SKILLET. ADD ONION, MUSHROOMS, OREGANO, GARLIC SALT, CREAM CHEESE AND PARMESAN CHEESE. COOK UNTIL CHEESE MELTS. LINE BOTTOM OF BREAD BOAT WITH MOZZARELLA CHEESE THE FILL WITH MEAT MIXTURE. PUT MORE MOZZARELLA ON TOP AND REPLACE BREAD CAP. WRAP LOAF IN FOIL AND BAKE FOR 10-20 MINUTES AT 350 DEGREES SLICE AND SERVE. EITHER PLAIN OR WITH RED SAUCE.

 

 

 

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