9 3/4 oz salad olives, drained, chop
1/4 cup black olives, pitted, chop
1 large celery stalk, chopped fine
1 1/2 tsp tabasco sauce
1 8 round crusty french bread
3 tbsp olive oil
1/4 lb salami, sliced
1/4 lb ham, sliced
1/4 lb provolone cheese, sliced
A Recipe for
Muffuletta
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This Recipe for Muffuletta is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Muffuletta Recipe - you should enjoy the recipe collections you can find on the websites below:
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Hungry men think the cook lazy. |
| Anonymous |
This is a recipe for Muffuletta from the recipe cookbook of Recipes-to-go (Bread)
Herb Tip |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Herb Tip |
In medium bowl, combine green olive salad, black olives, celery
and 1 tsp. of hot sauce.
Cut bread crosswise in half; remove some of the soft inside from
each half.
In small bowl, combine olive oil and remaining hot sauce. Brush
mixture inside bread. Fill bottom with olive mixture. Top with
salami, ham and provolone slices. Top with remaining hread half. Cut
loaf into quarters.
Yield: 4 to 6 servings
Courtesy: McIlhenny Co.
Serves: 4
Muffuletta Recipe brought to you by Recipes To-Go