More Great Recipes: Dairy

JACKIE OLDEN'S STUFFED GARLIC LOAF


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1-1 lb loaf sweet French bread
½ c butter
6 cloves garlic,
crushed 2 T sesame seeds
1 ½ c. sour cream 2 c. cubed Monterey Jack cheese
¼ c. Parmesan cheese 2 T dried parsley flakes
2 tsp. Lemon pepper seasoning
1-14 oz can artichoke hearts, drained
1 c shredded cheddar cheese
1-6oz can pitted ripe olives
tomato slices and parsley springs for garnish



Cut French bread in half lengthwise. Place halves on an aluminum foil covered baking sheet. Tear out the soft inner portion of the bread in large chunks, leaving the crust in tact. Melt butter in a large skillet and stir in garlic and sesame seeds. Add the bread chunks and fry until the bread is golden and the butter is absorbed. Remove from the heat. Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in the drained and rinsed artichoke hearts and toasted bread mixture. Mix well and spoon into the bread crust shells and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Drain the olives and arrange on the top of the bread mixture. Garnish with tomato slices and fresh parsley and serve in slices. If you want to make extra and freeze it, do it before you bake it and add the olives, tomato slices and parsley sprigs. If you don’t like artichoke hearts, you can replace them with large button mushrooms or just leave them out. Makes 2 half loaves.


To freeze before baking, wrap tightly with foil and then place in a plastic bag . To serve, defrost and just follow the baking directions and then garnish.



Oh my God, is this wonderful


Pairs Well With


Notes

I found a picture of Jackie Olden taken in 2007, so she is still 'around'. See her and her chef son at:
http://notesfromhollywood.com/page.cfm?Sectionid=1&typeofsite=storydetail&ID=415&storyset=yes

I remember Jackie Olden from one of the first food/radio "call in" programs a very long time ago when I lived in LA. She was remarkable for having an incredibly large ready file of recipes on hand in response to peple's inquiry especially regarding what to do with seasonal ingredients. Come to think of it, I think that she is one of the reasons my cookbook collection is so out of hand. That garlic loaf is classic Jackie Olden. I miss her. Is she still around?

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