Name: Muffuletta Sandwich #1
Ingredients: 1 10-inch muffuletta bread loaf; 2 oz Genoa salami; sliced thin; 2 oz Italian ham; sliced thin; 2 oz Mortadella; sliced thin; 2 oz Provolone cheese; sliced thin; 1 c Olive salad; 1 Jar (32-oz) broken green (unstuffed) olives; 6 Cloves garlic; minced; 2 Jars (3.25-oz) marinated cocktail onions; drained; 4 Ribs celery; halve lengthwise, sliced thin; 1 Jar (4-oz) chopped pimentos; drained; 3 tb Capers; chopped, drained; 1 tb Dried leaf oregano -or-; 3 tb Fresh oregano; chopped; 1 ts Fine ground pepper; 3 tb Red-wine vinegar; 1/3 c Olive oil

The story of Christmas celebrates the fulfillment of God’s promises and the incarnation of God in human flesh. That meaning is memorably captured by John 3:16. God loves, and God gives in order to save… It meant giving rather than getting, and Christ gave until He was empty; but His obedience led to an empty tomb and ultimate vindication that will culminate when throngs in heaven and on earth and under the earth, not just a host of angels, will bow down and sing glory in the highest to the One whose name is above every name.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Dairy	Cajun	Sandwich	1	Servings

INGREDIENTS

1		10-inch muffuletta bread loaf
2	oz	Genoa salami; sliced thin
2	oz	Italian ham; sliced thin
2	oz	Mortadella; sliced thin
2	oz	Provolone cheese; sliced thin
1	c	Olive salad
1		Jar (32-oz) broken green (unstuffed) olives
6		Cloves garlic; minced
2		Jars (3.25-oz) marinated cocktail onions; drained
4		Ribs celery; halve lengthwise, sliced thin
1		Jar (4-oz) chopped pimentos; drained
3	tb	Capers; chopped, drained
1	tb	Dried leaf oregano -or-
3	tb	Fresh oregano; chopped
1	ts	Fine ground pepper
3	tb	Red-wine vinegar
1/3	c	Olive oil

INSTRUCTIONS

OLIVE SALAD
Date: Sun, 24 Mar 96 06:59:53 PST
From: [email protected]
SANDWICH-Cut bread in half lengthwise. Pile several layers of meats over
botom layer. Add layers of cheese. Top with Olive Salad, drizzle with a
little extra olive oil (my suggestion) and top of loaf. Press down
slightly. Cut sandwich in quarters. Makes 1 to 4 servings, depending upon
appetite.
OLIVE SALAD-Drain olives, reserve 3 tb brine. In a medium bowl, combine
olives, garlic, onions, celery, pimentos and capers.  In a small bowl,
whisk reserved olive brine, oregano, pepper and vinegar until combined. Add
olive oil in a slow, steady stream, whisking constantly. Pour dressing over
salad; toss. Spoon into a jar with a tight-fitting lid. Refrigerate until
served or up to 3 weeks. Serve at room temperature. Makes about 5 cups.
Source: Cajun-Creole Cooking by Terry Thompson.
[email protected]
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #84
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
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