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| | Stuffed French Bread
1/2 pound of bacon
1/4 cup of bacon drippings
1/2 cup of butter or margarine
3/4 cup of chopped onion
1 teaspoon of thyme leaves
1/2 teaspoon of marjoram leaves
3/4 teaspoon of coarse black pepper
2 pounds of liverwurst, cubed
1 package (8 ounces) of cream cheese, softened
2 loaves of French bread
2 tablespoons of butter or margarine
In large skillet, fry bacon until crisp. Drain on paper towels and chop fine. In same skillet, combine bacon drippings and butter. Heat until butter melts; add onion, thyme, marjoram, and pepper. Cook, stirring until onion is limp, about 5 minutes. In large bowl, blend cream cheese and liverwurst at medium speed of an electric mixer until smooth. Add bacon. Add onion-herb-butter mixture to liverwurst and blend. Cut loaves of French bread in half lengthwise. Pull out soft center, leaving a 1/2-inch-thick "shell". Spoon filling evenly into the four halves. Spread butter on cut edges of bread. Place filled top half on top of filled bottom half, pressing edges together to seal. Wrap in foil and refrigerate. To serve, cut into 1/2-inch-thick slices. Serves 6 to 8. |
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