Make the bread (see recipe instructions under Muffuletta Bread).
Toss the lettuce, cucumber, onions and tomato; set aside. Cut the bread in half horizontally.
Spread a thin layer of mayonnaise on bottom half of bread.
Arrange the meats next, then lettuce mixture.
Vigorously shake the Italian dressing.
Measure and stir in the drained olives.
Spoon over the lettuce.
Sprinkle on cheese.
Spread mayonnaise on top half of bread and place on bottom half.
Cut in 8 wedges and serve.
arsley. Set aside.
For Muffuletta.
Heat the grill to
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ther hard sausage than the recipe calls for.
Note #3
br>To make the crust: (Recipe makes 2-10\" crusts or
To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
Bring to room temperature before using.
To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
Cover and let stand at room temperature for 1-2 hours.
To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
Preheat oven to 350\u00b0.
Slice the loaf of ...
To Make the SANDWICH.
Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
Spread each half with equal parts of olive salad/oil.
Place meats and cheeses evenly on bottom half and cover with top half of bread.
Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
To Make the OLIVE SALAD.
To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel ...
Muffuletta salad:
Cook pasta shells according to pkg. directions until firm but tender, Drain well, rinse with cold water, drain well again.
Place pasta in a large bowl.
Add the Provolone, Salami, Mortadella, ham, olives, onions, celery, parsley, thyme and garlic.
Toss until well blended.
Preheat oven to 350\u00b0F.
Cut bread in half horizontally, to form a sandwich bun.
Layer the ham on the bottom slice of bread.
Add the mortadella, then the salami.
Spread the olive salad over the meats evenly.
Top with the slices of provolone cheese, and place the sandwich top on.
Press down slightly to compress the sandwich.
Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
Slice sandwich into 4 quarters.
Use toothpicks to secure the layers. Remove.
...
Take 1 loaf fresh Italian bread (one big round for a traditional muffuletta) slice in half, dig out some of the bread.
Make the olive salad by combining olives, garlic, peppers and vinegar.
Drizzle some of the olive oil and juice from the salad on each side of the open loaf- use plenty.
On the bottom, place meats,cheeses, tomatoes, lettuce and olive salad.
Top with other piece of bread and cut into wedges.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly