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French Bread Loaf Sandwich (1/15/2010)

French Bread Loaf Sandwich
(recipe courtesy Mike Spensley)

1 large loaf French or Italian Bread
1 ½ lbs. Ground beef
1 egg
1 tablespoon yellow mustard
2/3 cup evaporated milk
½ cup crushed soda crackers
1 ½ tsp. salt
1 ½ cups chopped onion
1 blue container Kraft "Mac & Cheese" grated cheese (found by grated parmesan Cheese).

Take 1 large loaf of French or Italian bread and cut it in half length wise. Hollow out each half like a canoe, leaving ¼ to 1/2-inch thickness to the shell. Put the bread that you removed into a large mixing bowl. Add ground beef, egg, mustard, evaporated milk, soda crackers, salt, onion and an cheese. Mix together by hand as if you were making a meatloaf and fill both bread shells.

Preheat oven to 350-degrees F. Place the filled shells on aluminum foil and pinch the foil together over the top of the filling, sealing them for baking. Bake for 30-40 minutes.

Remove from oven and open the foil carefully and cut through the middle of one half to make sure the meat is done to your liking. If not quite done, reseal, and place back in oven another 10-20 minutes. Mr. Spensley says these are also good cold the next day.

This week's recommended wine from Van's Liquor Store in East Dubuque-Toasted Head Shiraz, Chardonnay, Cabernet, Merlot or Untamed Red,
750ml bottle, $7.99 through 1-18-2010.

This week's special from Cremer's Grocery on Rhomberg, or their new West end location in Asbury across from Hardees, Cremers famous lean Ground Beef,
$2.79 lb., 1 lb. freezer wrapped, 5lb. or more.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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