Club Food

Dough; for 9 inch pie crust 1 1/2 lb Salmon; cod, haddock or
a

-mixture 2 tb Lemon juice

2 tb Butter

2 ea Pears;peeled, cored & thinly

-sliced 2 ea Apples;peeled,cored & thinly

-sliced 1 c White wine

2 tb Lemon juice

2 tb Brown sugar

5 ea Cubebs:* , thinly crushed

1/8 ts Cloves, ground

1/8 ts Nutmeg

1/4 ts Cinnamon

1/2 c Raisins

10 ea Prunes; pitted & minced

6 ea Dates; minced

6 ea Figs, dried; minced

3 tb Red currant jelly; or Damson

*”The cubeb,an aromatic pepper commonly used in medieval times,
can still be bought in many spice

1 1/2 lb Tofu

2 tb Arrowroot

3 tb Vogue Vegy Base

3/4 ts Sea salt

1/4 ts White pepper

1 1/2 ts Agar flakes — -??

1 t -Agar powder

2 tb Barley malt syrup

2 tb Water

—–SAGE DRESSING—–
1/2 c Finely diced onions

1/2 c Finely diced celery

1/2 c Finely diced carrots

2 Garlic cloves — minced

2 tb Unrefined corn oil

1/2 ts Ground sage

1/4 ts Dried basil

3 tb Vogue Vegy Base

1 t Sea salt

1/8 ts Black pepper

1 c Water

2 c Cubed dry whole wheat bread

This is a superb substitute for the traditional Thanksgiving
turkey.
It’s also good for other times of the year! It’s really the
dressing that carries this dish.
The corn oil gives it that
wonderful buttery taste that poultry dressing usually has.
Wash the
tofu, pat it dry, and cut it into small pieces.
Put the tofu,
arrowroot, soup base, salt, pepper, and agar flakes in a food
processor and blend to a smooth paste.
Oil and flour the loaf pan
(or line it with baking liner paper after oiling).
Spread a layer
of tofu paste inside the pan, lining the bottom and all four sides.
(Spread only a thin layer on the ends.) Use all but about 1 cup of
the paste.
Firmly but gently press the dressing into the pan, on
top of the tofu paste “liner”.
Try to avoid displacing the tofu.
Cover the dressing with the remaining tofu, carefully sealing the
edges.
Cover the pan with foil, making certain the foil doesn’t
come in contact with the tofu.
(The tofu will eat into the foil.)
Bake in a preheated oven at 350 F for 30 to 40 minutes.
Then remove
the foil cover, glaze the top of the loaf with the dissolved barley
malt syrup, turn the oven up to 450 F, and continue baking for 10
minutes.
Remove from oven and allow the loaf to cool for about 10
minutes.
Unmold, slice, and serve hot with a sauce of your choice.
SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for
5 minutes.
Add the sage, basil, soup base, salt and pepper, and
continue cooking 5 minutes longer.
Add the water and bring to a
simmer.
Stir in the bread crumbs and cook for a few minutes.
Then
remove from heat.
Source: Friendly Foods – by Brother Ron
Pickarski, O.F.M.
ISBN: 0-89815-377-8 Typed by Karen Mintzias

NOTES:

* A rich pie with pumpkin and pecans — I’ve been cooking this
recipe for
a few years, and my people love it.
It combines the best of the
flavors of
pumpkin and pecan.

* You can use chopped pecans, but pecan halves are prettier.

4 Slices turkey breast meat *

Stuffing 2 ts To 3 ts flour

1 tb Butter

1/4 c Dry Madeira or Marsala

3/4 c Chicken broth

———————————-STUFFING———————————-
1 tb Butter

Large shallot, minced Clove garlic, minced 1/4 lb Mild pork
sausage/grnd pork

1/4 ts Crushed, dry sage

1/4 ts Crushed, dry red pepper flks

1/4 ts Crushed, dry thyme

2 x Slices day-old bread

Salt, pepper to taste * about 1/3 to 1/2 inch thich (about 12
ounces) Place turkey slices between 2 sheets wax paper and pound to
1/4 to 1/6-inch thickness.
Working with 1 turkey slice at a time,
mound 1/4 stuffing into center of each slice and roll up, or if not
possible, bring ends of slice to center.
Close turkey slices with
wood picks.
Place flour on plate.
Lightly dust turkey rolls with
flour.
Melt butter in large skillet.
Add turkey rolls, open ends up
and brown turkey on all sides, about 5 minutes (some stuffing may
spill out).
Remove turkey from skillet.
Add Madeira and cook over
medium heat, scraping up browned pieces from skillet.
Add chicken
broth.
Return turkey rolls to pan.
Cover skillet and cook over low
heat until turkey is cooked through, 7 to 10 minutes.
Serve turkey
with gravy and any stuffing in skillet.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
STUFFING: Heat butter in large skillet.
Add shallot and garlic and
saute over low heat until tender, about 5 minutes.
Add sausage,
breaking up with fork, and cook until browned.
Do not drain fat.
Add sage, red pepper flakes, and thyme.
Crumble bread and add to
mixture.
Cook over low heat 5 minutes to blend flavors.
Season to
taste with salt and pepper.

8 oz Ground turkey

1/4 c Fresh chopped parsley

1/3 c Matzo meal

1 Egg,lightly beaten

1/8 ts Ground nutmeg

1/2 ts Sal;t

1/8 ts Pepper

Combine turkey, parsley, matzo meal, egg, nutmeg, salt and
pepper.
Chill 2 hours or overnight.
Roll into small balls 1″ in
diameter.
Drop gently into pot of boiling water.
Cover and cook for
5 to 7 minutes or until cooked in center.
Chill and reheat when
needed.
Makes 20 to 24 balls.
To reheat: Cover with foil and place
in a 350 deg.oven

6 Egg whites

1 c Sugar

Red food coloring Pink or red cake crystals -Tools 2 sm
Bowls

lg Mixing bowl Spoon Mixer Parchment paper Cookie sheet
Popsickle sticks Spatula Toothpicks

With an adult’s help, position an oven rack on the lowest shelf,
and preheat oven to 2ooF.
Separate the whites from the yolks of the
eggs into two small bowls.
Make sure there are no yolks in the bowl
of whites.
Rapidly beat the eggs until they form stiff peaks.
Slowly stir spoonfuls of sugar into the whites and continue to beat
until the entire cup of sugar has been added.
the whites should now
form stiff, shiny peaks.
Add tow to three drops of red food
coloring Place a sheet of parchment paper on a cookie sheet.
To
form tongues: Spoon about 3 tablespoons of meringue in the shape of
a tongue onto the parchment paper.
Tongues should be the length of
the popsicle sticks.
Press a popsicle stick gently into the center
of the tongue, leaving about 2″ of stick hanging o Bake about 3
hours or until tongues are completely dry to the touch.
Allow to
cool completely before carefully lifting them off the paper.
Makes
about 12 little lickers.
Sicko serving suggestion: To serve coated
tongues, use a toothpick to spread a thin layer of mucus
(marshmallow topping) down the length of the lickers.
From the
Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

2 Granny Smith,apples,peeled

1 Sweet potato (about 1/2 lb )

Peeled 2 White potatoes (about 3/4 lb

Peeled 2 tb Fresh lemon juice

2 Carrots,peeled

1/4 Lemon, unpeeled

1/2 c Golden raisins

6 tb Margarine, melted

1/4 c Frozen juice concentrate

Thawed 1 ts Salt

2 ts Cinnamon

3/4 c Sugar

1/4 c Matzo meal

Preheat oven to 350 deg.
Grease 8″x8″x2″ baking dish, or 2 1/2
quart baking dish.
Cut apples and potatoes in chunks.
Grate in food
processor fitted with grater blade.
Transfer to large bowl and stir
in lemon juice.
Change to steel chopping blade (no need to wash
bowl).
Cut carrots and lemon into chunks and chop finely.
Add to
apple potato mixture.
Stir in raisins, 3 tablespoons of melted
margarine, orange juice concentrate, salt, cinnamon, sugar and
matzo meal and mix well.
Transfer to prepared baking dish and
drizzle remaining margarine over.
Bake in preheated oven for 1 hour
or until browned and firm in center.
Makes 8 to 10 servings.
NOTE:
For pancakes,drop spoonfuls of mixture into 1/4″ deep hot oil.
Flatten slightly and fry until crisp and browned on both sides.
~–

Turkey Butter, melted Kahlua Apricot preserves Preheat oven to
450 degrees.
Rub cleaned turkey with unsalted shortening or butter.
Cover the bird with a piece of cheesecloth soaked in melted,
unsalted butter.
Reduce the heat to 350 and place turkey in oven.
Make glaze of equal parts Kahlua and apricot preserves.
Sounds
weird, but it is delicious.
Baste turkey with glaze right over the
top of the cheesecloth.
(The taste actually permeates the meat.)
Peel the cloth off before presentation (bird is a dark, rich brown)
and serve w/ sauce.
Vicki’s notes: * The basic technique is from
“Joy of Cooking,” although Rombauer says to put it on a rack.
The
glaze is from the Kahlua company.
* The only time I used pop-up
indicators is when I was given turkeys that had them.
I ignored the
indicator –> used standard cooking chart for weight (should be
on turkey).
You know how the turkey keeps cooking even when it’s
not in the oven? Sure enough, after he had been out of oven long
enough to serve, the indicator FINALLY popped up!

4 Cups Pearly Everlasting — (White) 1 oz

3 Cups Pine Needles Green 1-1/2 oz

2 Cups Cockscomb flowers — (Dyed Red) 1-1/4 oz

2 Cups Pine Cones – White Spruce 2 oz

1 Cup Cinnamon Sticks — (1-inch) 2-3/4 oz

1 Cup Curly Pods — (Natural) 1 oz

1 Cup Hibiscus Flowers – Whole 1-1/2 oz

1 Cup Noble Fir Cone Scales 3/4 oz

1 Cup Pine Cones – Birch 1 oz

1 Cup Pine Cones – Hemlock 3/4 oz

1 Cup Rose Hips – Whole 4 oz

1 Cup Velvet Flowers — (Xmas Red) 1/2 oz

1/2 Cup Cellulose Fiber Fixative 2 oz

1/2 Cup Cloves – Whole 1-3/4 oz

OIL: Christmas with Vanilla

Blend all and bag.

Posted To Fabfood Buster 2.0 <melizajane@aol.com>

—–PATTI – VDRJ67A—–
36 ounces Unsweet apple juice concent
– thaw, undiluted

5 cups Water

4 cups Vodka — can use water instea

1/2 cup Lime juice

1/2 gallon Lime sherbet — softened

8 cups Club soda — chilled

Combine apple juice, water, vodka, and lime juice in a large
bowl.
Cover and chill.
Just before serving, spoon sherbet into a
large punch bowl; slowly pour apple juice mixture and club soda
over sherbet, stirring gently.

1 Pkg caramel apple mix

- (for 8 apples) 8 Apples

1 Bottle red crystal

- decorating sugar 8 Or more gummy worms

Prepare caramel apples according to package directions.
As each
is done, roll it in red sugar while still warm.
Place on individual
plates and put a gummy worm on each.
Chicago Tribune 10/28/93.
Happy Halloween!

6 lg Golden Delicious apples

1/2 c *each* raisins and chopped walnuts

1/2 c Firmly packed brown sugar

1/4 c Water

1/4 c (1/2 stick) butter/margarine

1/2 t *each* ground cinnamon and ground nutmeg

6 Wiggly candy worms (“Gummy Worms”)

1 c Whipping cream — optional

Instructions: Core apples from blossom ends, leaving stem ends
intact.
Mix raisins and walnuts and stuff into cavities of cored
apples.
Set apples, stems up in a 7×12-inch pan.
In a 1 to 2 quart
pan, mix brown sugar, water, butter,cinnamon, and nutmeg; stir over
high heat until mixture boils.
Pour hot syrup around apples.
Bake,
uncovered, in 350~ oven, basting occasionally with syrup, until
apples are tender when pierced and skin begins to crack, 30 to 35
minutes.
Remove apples from oven; cool in pan at least 10 minutes
or let cool to room temperature.
Set each apple in a small bowl and
spoon syrup around fruit.
In the top of each apple, cut a hole
large enough for one of the candy worms and tuck one end into each
apple, leaving most of the worm dangling.
Offer cream to pour over
apples.
Makes 6 ghastly servings.

12 To 16 raisins

2 slices Bread

Butter or margarine Seedless berry jam
—–TOOLS—–
Toaster
Plate Butter knife

Tear raisins into variously sized scab like pieces and set
aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then with jam.
Artfully arrange scabs on jam and eat.
Serves 1 wounded
worshiper.

Sicko serving suggestion: Surreptitously place a raisin scab on
the gauze part of a sterile, non-medicated, bandage and apply it to
the clean, dry appendage of your choice.
Then tell your intended
victim that you’re so hungry you could eat a scab.
Whip off your
bandage and chow do From the Book: Gross Grub by Cheryl Porter
Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

6 Pickled herring,

-drained 1 lg Onion, peeled

-and chopped 1 Garlic clove, crushed

6 Eggs (hard-cooked),

-peeled and chopped 1 Apple, cored and chopped

1 t Lemon juice

1 c Sour cream

1/4 t Salt

1/4 t Pepper

2 T Dill or parsley

-(fresh), chopped Cut herring into small cubes.
Mix herring with
onion, eggs, apple and lemon juice.
Combine sour cream, garlic,
salt and pepper; add to herring mixture and mix well.
Sprinkle with
dill or parsley.
Serve with rye bread.
NOTES: * Pickled Herring in
Sour Cream — This recipe could be used as part of a 12- course
meal known in Polish as Wigilia, or on its own.
Wigilia is
eaten

after sundown on Christmas Eve.
Yield: Serves 4-6.
: Difficulty:
easy.
: Time: 30 minutes.
: Precision: approximate measurement OK.
: Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by Edward
Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario,
Canada : echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986
USENET Community Trust

1/2 c Dates

1/2 c Walnuts

1 c Peanut butter

1 ts Butter

1 c Icing sugar

Combine all ingredients and roll in small balls.
Make a thin
icing and roll balls in it then in coconut.

———————————-DRESSING———————————-
1 Pan Cornbread

8 Slices white bread, toasted

1 Onion, Chopped

2 Ribs celery, Chopped

2 Eggs, hard Boiled

4 Eggs, slightly beaten

3 c To 4 c chicken/turkey broth

1/2 Stick margarine

1 tb Crumbled sage leaves

Salt Pepper
———————————CORNBREAD———————————
1 1/2 c White self-rising cornmeal

3/4 c Flour

1 Egg, slightly beaten

1 c Buttermilk

DRESSING: Crumble cornbread and toasted bread in a large bowl.
Add onion, chopped boiled egg and chopped celery.
Add boiling broth
to mixture.
Add crumbled sage leaves.
Salt and pepper to taste.
Add
raw eggs and melted margarine.
Blend well.
Pour into a buttered
baking dish and bake at 425 degrees for 20 to 30 minutes.
CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl.
Pour into a well greased pan.
Bake at 425 degrees for 20 to 25
minutes or until done.
NOTE: I like more sage, some one else may
like less.

3/4 c Ground cinnamon

1 tb Ground allspice

1 tb Ground nutmeg

2 tb Ground cloves

1 c Applesauce

Mix dry ingredients together.
Add applesauce and mix well.
Roll
on waxed paper to 1/2″ thickness and sprinkle with cinnamon to keep
from sticking.
Cut into Xmas shapes.
Let decorations air dry for 4
or 5 days, turning once a day.
Ornaments can be painted or
decorated when dry.
Store in a plastic bag each year.
When the
scent evaporates, add a drop or 2 of cinnamon oil to the back.
These ornaments are wonderful tree decorations or gifts.
Source:
holiday gift giving book
—–

12 ozs semisweet chocolate chips — melted

2 c chow mein noodles

40 pcs M&M’s Chocolate Baking Bits

In a double boiler, melt chocolate chips.
Stir in noodles.
Drop
by spoonsful onto waxed paper.
Add 2 pieces chocolate baking bits
for eyes.

1 8 serving bo f Berry Blue Jello

4 packets Knox unflavored gelatin

5 cups boiling water

2 cups vodka

2 slices Bread

Creamy peanut butter 2 large Marshmallows

—–TOOLS—–
Butter knife Plate

Spread each slice of bread with peanut butter.

Using clean fingers, pull apart marshmallows into many tiny
spit-wad-sized pieces.

Press the marshmallow wads onto the peanut butter.

Put together, wad sides facing, and enjoy.
Serves 1 who loves
spit wads.

Sicko serving suggestion: Make spit wad place cards for your
next sit down affair! Write guests names on torn pieces of notebook
paper with a pencil.
Place a small amount of vegetable oil in a
bowl and dippaper pieces into it until completely covered.
Crumple
papers into balls and From the Book: Gross Grub by Cheryl Porter
Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

Cider Diablo Sleepy Hollow Baked Eggs – With Onions and Bacon
Ghost Toasties Scary Berries Maple Glazed Pumpkin – Cake Ring

Ghost toasties can be made by toasting slices of white or wheat
bread and cutting out ghoulish shapes with a cookie cutter.
A bowl
of mixed berries and fruit becomes more appealing than ever when it
goes by the name of scary berries.
Gummi candy spiders and worms
can be scattered on plates.
See recipes for Cider Diablo, Sleepy
Hollow Baked Eggs with Onions and Bacon, and Maple Glazed Pumpkin
Cake Ring.
Chicago Tribune 10/28/93.

1 Stick margarine

40 Large marshmallows (10 oz.
bag)

5 Cups corn flakes cereal

1/2 Teaspoon vanilla (optional)

2 Teaspoons green food coloring

M&Ms.
Plain Chocolate Candy

Melt margarine in large saucepan.
Add marshmallows and cook over
low heat, stirring constantly until melted and mixture is syrupy.
Remove from heat.
Add vanilla and food color.
Mix.
Add corn flakes
and mix until well coated and bright green.

3 c Flour

2 c Sugar

1 ts Baking soda

1 ts Cinnamon

1 ts Salt

20 oz Strawberries, frozen

1 c Oil

4 Eggs

Preheat oven to 350.
Grease and flour 2 loaf pans.
Combine dry
ingredients; mix well.
Make a well in the center of the mixture and
pour all liquid ingredients into it.
Mix with spoon.
Pour mixture
into pans and bake for 1 hour, until tester inserted in center
comes out clean.
Can be frozen.
Slice thinly before completely
thawed.
Great Christmas gift! from Patty Searles Bradbury.
From the
recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253

———————————–ROLLS———————————–
1/2 oz Yeast (dry), active

-(two standard envelopes) 1/2 c Water, warm

4 1/2 c Flour, all-purpose

3/4 c Sugar

1/2 ts Salt

1/2 c Butter

2 Eggs

2 Egg yolks (save

-whites for the filling) 1/2 c Sour cream

1 ts Vanilla

POPPY SEED FILLING 2 tb Butter

10 oz Poppy seeds,

-coarsely ground 2 tb Honey

2 ts Lemon juice

2 Egg whites

1/2 c Sugar

1/4 c Candied orange peel,

-chopped fine 1/4 c Raisins, steamed

-(steamed, or soaked in -hot water, until soft) 2 ts Lemon peel,
grated

———————————–ICING———————————–
1 c Sugar, powdered

2 tb Lemon juice

MAKE THE DOUGH: Soften the yeast in warm water in a bowl.
Mix
flour with sugar and salt.
Cut in the butter until mixture has a
fine, even crumb.
Beat eggs and extra yolks; mix with yeast, then
stir into the flour mixture.
Add the sour cream and the vanilla and
mix well.
Knead dough on floured surface for 5 minutes.
Divide in
half and roll each half into a 12 inch square.
Cover.
MAKE THE
FILLING: Melt butter in a large pan.
Add poppy seed and stir-fry
for 3 minutes.
Add honey, lemon juice and raisins to poppy seeds.
Cover and remove from heat.
Let stand for 10 minutes.
Beat egg
whites with sugar until stiff moist peaks form.
Fold in orange and
lemon peels and then gently fold in poppy seed mixture.
Spread half
of the filling on each dough square (after you uncover them).
Roll
up as you would for a jelly-roll and seal the edges.
Place on
greased baking sheets and cover.
Let rise until doubled in bulk
(approx.
1 1/2 hours).
Preheat oven to 350 degrees F.
Bake about 45
minutes, then remove from oven and cool.
MAKE THE ICING: Mix
powdered sugar and lemon juice until smooth.
Spread this mixture
evenly over the rolls.
NOTES: * Poppy seed rolls — This recipe
could be used as part of a 12-course meal known in Polish as
Wigilia, or on its own.
Wigilia is eaten after sundown on Christmas
Eve.
Yield: Makes 2 rolls.
* You can grind poppy seeds in a mortar
and pestle.
Specialty food stores sell grinders specifically
designed for poppy seeds.
Some spice shops sell poppy seeds already
ground, but like all spices they lose their freshness much more
rapidly after they are ground.
This year (1987) in Poland, the
people are having a very hard time finding enough poppy seeds for
their strucle z makiem because there is a government crackdown on
the growing of all poppies in an attempt to control opium
production.
: Difficulty: moderate.
: Time: 3-4 hours including
yeast rising time.
: Precision: Approximate measurement OK.
:
Original recipe passed down through the generations and :
translated from Polish into English (with a few mods) by Edward
Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario,
Canada : echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986
USENET Community Trust

In a large skillet over medium-high heat, heat stock or water to
simmering until onions are softened but not browned.
Add garlic,
sage, thyme, and bread crumbs.
Cook, stirring, 1 minute, then
remove from heat and stir in remaining ingredients.

Lightly fill pumpkins with stuffing.
(Any remaining stuffing may be
baked separately in a lightly oiled baking dish.) Bake for 15
minutes, or until stuffing is lightly browned and heated through.
Be careful not to overbake the pumpkins, because they will
split.

Serves 8.

6 oz Lemonade, frozen concentrate

–partially thawed 1/2 c Lemon juice

1 c Grapefruit juice — cold

2 qt Lemon sherbet

1 qt Club soda — cold

Recipe by: Creepy Cuisine, Lucy Munroe In a large pitcher, mix
together the lemonade concentrate, lemon juice and grapefruit.
Add
to this the amount of water required on the lemonade can.
Pour the
liquid into tall glasses, filling them halfway, and add a scoop of
lemon sherbet to each.
Fill the glasses with club soda and serve
immediately.
Just before serving, sprinkle the top of each glass
with a pinch of lemon or lime-flavored powdered drink mix.
Makes
for a totally toxic-looking treat!

Penny Halsey (ATBN65B).

see below

Make green jello.
Put some of it in clear plastic containers and
put some aside.
When the jello starts to solidify, add various
gummy bugs.
Beat the rest of the jello to a froth and add to the
top of the slime.
Let set

8 oz Pineapple rings, drained

4 Maraschino cherries, halved

2 pk Coffee cake mix (10.5 ozs.

-each) 2 Eggs

1 c Milk, divided

Preheat oven to 350 degrees F.
Generously butter the bottom and
sides of an 8 1/2 x 4 1/2-inch loaf pan.
Cut pineapple rings in
half.
Place 4 pineapple-ring halves decoratively on the bottom of
the prepared

pan, and the remaining 4 halves standing along the long side of
the pan.
Place cherry halves, cut-side-down, in the center
indentations of the pineapple-halves.
Sprinkle bottom and sides of
the pan with 1 1/2 packets of the crumb mixture from coffee-cake
mix.
Discard

remaining crumb mixture.
Prepare bags of coffee-cake mix with
eggs as package directs, but use the milk instead of water called
for.
Squeeze batter from both bags gently over streusel, pineapple,
and cherries.
Let stand 10 minutes.
Tap pan gently on counter to
release any air bubbles.
Bake 40 to 50 minutes, or until a wooden
pick inserted in the center comes out clean.
Let cool on a wire
rack for 20 minutes.
With a long, serrated knife, cut the top of
the bread

level with the top of the pan.
Invert bread onto a serving plate
while warm.
To serve, cut with a sharp (not serrated) knife.
Yield:
1 loaf Preparation time: 10 minutes Baking time: 40 to 50 minutes
Recipe from: Parnets magazine, November 1986