Name: Pan Bagna
Ingredients: 4 md Ripe tomatoes; 1 bn Scallions; 2 md Red onions; 2 Red peppers; 2 Green peppers; 1/2 c Green olives; 2 tb Capers; drained; 1/2 c Sour pickles; 2 cl Garlic; 2 oz Anchovies; 1 ts Paprika; Salt, pepper; to taste; 1 tb Red wine vinegar; 4 tb Olive oil; 1 Loaf French Bread; 2 tb Olive oil (or more); In a large bowl, finely chop tomatoes, scallions, red onions,

Mary’s bottle contained perfumed oil- pure nard imported from India’s Himalayan Mountains. It was of highest quality and therefore very expensive. She had probably kept it as a family treasure, her most precious possession. Its value approximately the annual wages of a common laborer- a lifetime’s savings! But when it came to Jesus, Mary never even counted the cost. Her love was as pure as her precious ointment. Love like this gives everything and only regrets it has not more to give.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
	French	Appetizers, Favorites	6	Servings

INGREDIENTS

4	md	Ripe tomatoes
1	bn	Scallions
2	md	Red onions
2		Red peppers
2		Green peppers
1/2	c	Green olives
2	tb	Capers; drained
1/2	c	Sour pickles
2	cl	Garlic
2	oz	Anchovies
1	ts	Paprika
		Salt, pepper; to taste
1	tb	Red wine vinegar
4	tb	Olive oil
1		Loaf French Bread
2	tb	Olive oil (or more)
	In	a large bowl, finely chop tomatoes, scallions, red onions,

INSTRUCTIONS

Recipe by: Craig Gardiner KNHT09A *NOTE: This must be made a day ahead of
serving.
peppers, olives, capers, pickles, garlic and anchovies. Season the mixture
with  paprika and salt and pepper to taste. Blend in red wine vinegar and
olive oil.
Refrigerate for at least 1 hour.
Split a long, narrow loaf of French bread in half lengthwise as
equally as possible.  Carefully pull out the soft bread from the center,
but leave a crust wall at least 1/2 inch thick. Process the soft bread in
the food processor until finely chopped. Add the bread crumbs to the
vegetable mixture with 2 tablespoons more olive oil. Let rest 20 minutes,
then taste again and adjust seasoning, adding more oil if it seems dry.
Stuff loaf with vegetable/bread mixture, so that all interior spaces
are filled but so that loaf still closes tightly. Tie with string to hold
everything in place, wrap in foil and refrigerate for at least 24 hours.
Slice loaf into 1-inch slices and serve very cold, 2 or 3 slices per
person.  This is eaten with a knife and fork. This is also very good made
in small, individual loaves.
8/18/96  I didn't use anchovies this time.  I should have used a little
more oil.
Posted to MM-Recipes Digest V4 #100 by AWXP96A@prodigy.com ( MICKEY L
FORSTER) on Apr 11, 1997

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