---------- Recipe via Meal-Master (tm) v8.02
       Title: CORNUCOPIA
  Categories: Christmas, Easter, Holidays, Breads
       Yield: 1 servings
       3 cn Soft-breadstick dough
       1 lg Egg, beaten with:
       1 tb Water
 ------------------ASSORTED RAW VEGETABLES------------------
            Sugar snap peas, red and
            Yellow cherry tomatoes,
            Baby carrots, baby squash,
            Cauliflower and broccli
   1.  Preheat oven to 350 degrees F.  Lightly spray a
   cookie sheet, at least 17“x 14”, with non-stick
   cooking spray.
   2. Tear off a 30“x 18 sheet of heavy duty aluminum
   foil.  Fold in 1/2 to 18”x 15".  Roll diagonally to
   form a hollow cone, about 18 long with a diameter of
   5 at the widest end (Cornucopia opening). Fasten end
   with clear tape.  Stuff cone with crumpled regular
   foil until form is rigid. Bend tail of cone up then
   down at end.  Spray outside of cone with non-stick
   cooking spray.  Place on cookie sheet.
   3.  Open and unroll first  can of breadstick dough on
   work surface. Seperate breadsticks.  Begin by wraping
   one breadstick around tip of cone. Brush end of next
   breadstick with Glaze and press to attach to end of
   first breadstick.  Continue spiral-wrapping cone,
   slightly overlapping dough until there are 3
   breadsticks left.
   4.  Pinch one end of the 3 breadsticks together, then
   braid.  Brush bread around opening of Cornucopia with
   Glaze.  Gently press on braid.  Brush entire
   Cornucopia with Glaze.
   5.  Bake 45 minutes in preheated oven or until bread
   is a rich brown. (If parts start to darken too much,
   cover them with poeces of foil.)
   6.  Remove from oven and let cool completely on cookie
   sheet on a wire rack.  Carefully remove foil when
   cool. (If freezing, leave foil in bread for support.
   Remove when thawed.)
   7.  Fill Cornucopia with the assorted raw vegetables
   directly on table and let them spill out of opening
   NOTE-- To prevent this center-piece from absorbing
   atmospheric moisture, the baked Cornucopia cone can be
   sprayed with shellac or clear enamel. If treated in
   this manner, the Cornucopia will be inedible but can
   be preserved and re-used.