Saturday, January 19, 2008

Pickle Bread Loaf

1 loaf (unsliced) French bread
1/3 cup parsley flakes or chopped fresh parsley
8 oz cream cheese (softened)
½ cup cheddar cheese (shredded)
½ teaspoon garlic salt
Mayonnaise
1 Tbsp dill weed
¾ cup celery (finely chopped)
1 Tbsp onion (finely chopped)
10 large slices boiled ham
10 medium dill pickles


Slice beard lengthwise, not all the way through. Hollow out the middle of each half, leaving a border of bread. Spread each half with mayo, sprinkle with parsley and dill weed over mayo. In a bowl blend cream cheese, cheddar, onion, celery and garlic salt. Spoon into bread halves and pack down. Roll dill pickles in center of 2 slices of ham. Lay the ham and pickle roll in loaf – end to end. Cover with top half of bread. Wrap in foil and refrigerate for several hours. Then slice and eat.

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