Are there savoury recipes to use up a loaf of white bread? My husband has seen a way of stuffing a whole loaf of bread with bacon, etc.
By Irene from West Wales in Great Britain
http://www.cdkitchen.com/recipes/cat/749/ This link will get you some good Breakfast Casseroles - I don't have my family recipe handy, or you would be the recipient of it. 'Google' for "white bread breakfast casserole" and you will see some really good ones.
Stuffed Country Loaf
Ingredients (use vegan versions):
1 9 round whole wheat loaf of bread
1/3 cup prepared pesto
2 tablespoons balsamic vinegar
1/4 cup kalamata olives, pitted and chopped finely
1 small jar marinated artichoke hearts, chopped
3-4 slices un-turkey soy turkey
3-4 slices foney-baloney soy baloney
6 slices soy cheese
1 roasted red pepper (or small jar prepared roasted red pepper
1 medium red onion, sliced very thinly
6 leaves of fresh dark green lettuce
2 small or 1 large tomato, sliced
plastic wrap and aluminum (tin) foil
Note: Feel free to substitute your favourite soy meat-like product for those in the recipe (or even use a veggie-burger).
Slice the vegan 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 vegan 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 un-turkey 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 artichoke-olive mixture. The loaf will be very full. Place the lid back onto the vegan 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 4-5 hours or overnight. Cut into slices to serve.
Preparation time: 30 minutes, plus 4-5 hours marinating time
My mom used to make this when my brother and I were kids. It was/is an Army staple (originally made with dried chipped beef). The name has two meanings. One is 'Same old stuff' and the other is 'S**t on a shingle'. My mom called it the latter ;-) LOL!
1 lb lean ground beef
1/4 cup chopped onion
1/4 cup flour
1 teaspoon beef bouillon powder
3/4 teaspoon salt, or to taste
fresh ground black pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon worcestershire sauce
2 1/4 cups milk
In a large skillet over medium heat, brown the ground beef and onion.
Stir in the flour, bouillon, salt, pepper, and garlic and onion powders.
Saute all together until flour is absorbed, about 5 minutes.
Gradually stir in the Worcestershire sauce and milk.
Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
Serve over toast.
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