Supper On A Bread Slice Recipes

Steps:

• Combine ingredients, except cheese.
• Cut bread in half lengthwise.
• Spread mixture on top.
• Wrap in foil, leaving meat uncovered to prevent bread from becoming hard.
• Place on cookie sheet.
• Bake @ 350 for 25 minutes.
• Garnish with crisscrossed 2 inch strips of cheese singles or shredded cheddar cheese and bake 5 minutes longer.
• Cut into 3 inch slices and serve. Eat it with your hands like garlic bread!

Steps:

• Heat oven to 350°.
• Mix all ingredients, except bread, in a large bowl.
• Cut bread in half lengthwise; spread meat mixture on top of cut sides of bread.
• Wrap aluminum foil around the crusty bottom and sides of each bread half, leaving meat mixture uncovered; put onto baking sheet (s).
• Bake until meat is cooked through and bread is crusty, about 35 minutes.

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart baking pan. Spread each slice of challah with mustard. In olive oil saute the garlic for a few seconds. Add mushrooms and zucchini and saute for 10 minutes or until tender. If mushrooms and squash are watery, drain them. Season with salt and pepper and cool to room temperature.
• Arrange bread (mustard side up) mushrooms and squash, and cheese in alternate layers, ending with a layer of bread, mustard side down.
• Mix the eggs with milk and pour this over the bread. Poke holes through the bread several times and let this stand for 30 minutes.
• Place baking dish in a larger baking pan and pour enough hot water to come halfway up the sides of the dish. Bake for 45 minutes to an hour or until custard has set. Cool for 10 minutes.
• Serve each portion surrounded by tomato sauce and garnish with chives, cheese and red pepper flakes if you wish.

Steps:

• Supper on a Bread Slice #79246 This is tasty, but not exactly diet food and lately I've made it with ground turkey, rather than beef. I like to make this when we're vacationing at our cabin in the woods. I found this years ago in a newspaper, don't remember which one, but it was sent in by a Jane Achterberg from Wisconsin. 2 cups grated cheese (American or cheddar) 2/3 cup evaporated milk 1 1/2 lbs extra lean ground beef 1/2 cup coarse bread or cracker crumbs 1 egg 1/2 cup chopped onions 1/2 cup chopped mushrooms 1 tablespoon mustard 1 teaspoon salt 1/8 teaspoon pepper 1 loaf French bread, about 15 inches long (1 lb.) 6-8 servings Change size or US/metric Change to: servings US Metric 1 hour 25 mins prep Heat oven to 350°. Mix all ingredients, except bread, in a large bowl. Cut bread in half lengthwise; spread meat mixture on top of cut sides of bread. Wrap aluminum foil around the crusty bottom and sides of each bread half, leaving meat mixture uncovered; put onto baking sheet (s). Bake until meat is cooked through and bread is crusty, about 35 minutes. Question? Ask the Chef or Ask the Community

Steps:

• In a small bowl, combine the first eight ingredients. Spread over cut sides of bread. Place on an ungreased baking sheet. Top with roasted peppers; sprinkle with cheese and parsley. , Bake at 450° for 8-10 minutes or until bread is golden brown and cheese is melted. Cut into slices. Serve warm.

Steps:

• Mix all together except the bread.
• Cut small loaves in half lengthwise.
• Mound beef mixture on top of each loaf.
• Wrap BREAD ONLY in foil leaving meat uncovered.
• Place on cookie sheet.
• Bake 350 for 35 minutes.