Recipe information
Yield
serves 12-15
Ingredients
3 small loaves French bread, approximately 6 inches long
Two 8-ounce packages cream cheese, at room temperature
1 cup mayonnaise
One 2-ounce jar pimento, drained and chopped
1/3 cup chopped fresh parsley
One 0.7-ounce package Italian salad dressing mix
One 2.25-ounce jar of chopped dried beef (optional)
Preparation
Cut each loaf in half lengthwise to stuff. Remove some of the inside of the bread to make room for the stuffing. Combine the remaining ingredients and mix well. Fill the hollows in the bread with the mixture. Reassemble the bread into loaves. Wrap in plastic wrap and refrigerate until ready to serve, at least 3 hours. To serve, slice the loaves into 1-inch sections.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
