*  Exported from  MasterCook  *
 
                              Stuffed Baguette
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter -- softened
    1      whole         pimiento -- well drained
    1      recipe        turkey salad
    2      tablespoons   Worcestershire sauce
    1      baguette      French bread
    1      2 oz jar      pimiento-stuffed olives
                         ---Turkey Salad---
    2      cups          diced cooked turkey
    1      cup           finely chopped celery
      1/2  cup           mayonnaise
      1/2  teaspoon      prepared mustard
                         salt and pepper -- to taste
 
 A cousin to the French roll, the baguette is longer and thinner, with a
 slightly softer crust.  It can be stuffed with a hearty spread, sliced and
 served--adding a decorative French country flair to your buffet.
 Preparation time is short; the taste, magnifique!
 
 Combine softened butter with pimiento.  Whip in a blender until thoroughly
 combined.  The butter will appear pink with small flecks of red pimiento.
 
 Combine the turkey salad with Worcestershire sauce and whip in a blender
 until smooth.
 
 Cut the baguette in thirds so you have three 6-inch loaves.  Hollow out the
 insides of the three loaves, leaving a thin bread border.  Spread the
 hollows of the baguettes all the way around with the pimiento butter.  Fill
 the loaves with the turkey spread, gently pressing  the spread down to avoid
 air pockets.  Fill the entire length of the loaves.
 
 Wrap the stuffed baguettes in foil and refrigerate for several hours to set.
 Before serving time, slice the baguettes into 1/2-inch rounds.  Use an
 extra-sharp knife for clean, straight edges.  Slice the olives and center a
 slice on each baguette round.  Arrange on a platter and refrigerate until
 serving time.  Makes 36 sandwiches.
 
 Special hints:  Baguettes may be prepared in the morning they are to be
 served.  Wrap in foil and refrigerate ungarnished.  Slice and garnish just
 before serving.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
 Turkey Salad:
 Combine all ingredients and mix well.  Yields about 2 1/2 cups.
 
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