Recipe - Stuff Country Loaf - Elisabeth Freeman

1 9" round loaf
1/3 cup Pesto
2 tablespoon Balsamic vinegar
One fourth cup Kalamata olives; pitted and
chopped finely
1 small Jar marinated artichoke
hearts, chopped
3 4 slices ``unturkey'' soy
turkey
3 4 slices ``foneybaloney''
soy baloney
6 sl Provalone cheese (or soy
cheese)
1 Roasted red pepper (or 1 jar
prepared roasted red
pepper), cut or sliced up
1 md Red onion; cut or sliced up very
thinly
6 Leaves fresh dark green
lettuce
2 small Or 1 large tomato; cut or sliced up
thinly
Plastic wrap and aluminum
foil

Note: Feel free to substitute your favorite soy meatlike product for those
in the recipe.

Slice the bread so that you cut off the top third of the loaf. Scoop out
the inside of the lid and bottom with your fingers, leaving a generous wall
of bread. In a small bowl, mix the balsamic vinegar and the Pesto. In
another bowl mix together the artichoke hearts and olives. Spread the Pesto
mixture on the underside of the lid and in the bottom and along the sides
of the bread. This will glue all the other ingredients together.

Place the unturkey slices in a layer on the bottom of the loaf over the
Pesto. Next layer one half of the cheese, followed by a layer of the soy
baloney and another layer of cheese. Then layer the red pepper, the red
onion slices, the lettuce leaves and the tomato slices. Finally, add the
artichokeolive mixture. The loaf will be very full. Place the lid back
onto the bread and press down firmly. Wrap the loaf tightly in plastic wrap
to bind it together and then in aluminum foil. Place in the refrigerator
for at least 45 hours or overnight. Cut into slices to serve.

Recipe by Elisabeth Freeman, adapted from a recipe in For Women First
magazine

Busted and Entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #872 by Bill Webster thelma@pipeline.com on
Oct 28, 1997