1lb bavarian style ham

¾ lb swiss cheese

3 tbl prepared mustard

1 tbsp worcestershire sauce

¼ cup melted butter

1-2 tbl poppy seeds

Pulse ham and cheese in a food processor until finely chopped. Add mustard, worcestershire sauce, butter and poppy seeds. Pulse until mixed. Pile onto a hamburger bun and bake at 350º for 20 minutes or until gooey

2 loaves pepperidge farm french bread

¼ lb soft butter

2 tsp chopped parsley

2 tsp chives

⅛ tsp marjoram

1 tsp sweet basil

1 tsp salt

1 tsp lemon juice

Mix butter, parsley, chives, marjoram, basil, salt and lemon juice together. Cut bread into ½ inch slices, butter both sides of bread and put back into loaf. Wrap in foil bake at 350º for 30 mins uncovering and allowing to brown for the last 10 min

*Note pepperidge farm bread is hard to find, I buy french loaves of brown and serve. Use 2 stick of butter and 2 times the other ingredients for each loaf and bake to their directions.

4 medium redskin potatoes

1 tbl italian parsley

1 clove garlic

2 tbl olive oil

1 tbl vinegar

Peel and dice potatoes. Placing them in boiling water for 10 minutes or until tender.

Drain potatoes and let cool. Mix together parsley, garlic, olive oil, vinegar and salt and pepper to taste. Pour mixture over potatoes, toss and chill.

2 cups italian parsley -

¼ cup olive oil

1 clove garlic

1 can anchovies

6-8 capers

1 tbl red wine vinegar

1 slice white bread, crust removed

Tear bread into small cubes and sprinkle vinegar and let stand for about 5 minutes. Put the rest of the ingredients and the bread vinegar mixture into a food processor and blend until smooth. If too dry add a little more olive oil. Good on pita bread

¼ lbs (about a ¼ of a standard loaf of bread) stale bread cut into cubes

3 eggs

1 ½ cups of milk

1 tsp pepper

1 tsp salt

1 tsp nutmeg

2 tbl chopped parsley

2 tbl grated parmesan

OR

2 tbl chopped spinach

2 tbl genoa salami

Flour (to coat Canedereli)

32 oz broth of your choice

Mix stale bread in a bowl with eggs, pepper, salt, nutmeg and milk. Once well combined, let stand at room temperature in bowl covered with towel for two hours, turning mixture over occasionally. Then mix in parsley and parmesan or chopped spinach, salami and herbs of your choice. Wet hands and create balls of the mixture, roll in flour and place in boiling broth for about 15 minutes.