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Recipe Name: Le Pain Florentine From Pittock Mansion Gate Lodge Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

1 Loaf french, or sourdough
bread 10-inch round
3 Ounce(s) Cream cheese, softened and
1/2 Pound(s) Ham, thinly sliced
1 Cup(s) Frozen spinach, thawed
Well-drained and chopped
1 Cup(s) Cheddar cheese, grated
1 Cup(s) Mozzarella cheese, grated
1/2 Cup(s) Mayonnaise
2 Tablespoon(s) Pimiento, chopped
Cut a 1-inch slice off top of round loaf of bread and set aside.
Hollowout inside of loaf, leaving approximately 1/2 to 3/4-inch
thickness ofbread on sides and bottom. Spread cavity with whipped cream
cheese.Layer ham inside bread so it overlaps and hangs about 3 inches
over theoutside of bread round.Spread 1/2 of cheese mixture over
layered ham slices, in bottom of loaf.Spread chopped spinach on top of
cheese layer. Top with remaining cheesemixture. Fold overhanging edges
of ham over top of cheese layer seal.Replace top slice of bread. Chill
for several hours.To serve, cut into wedges.Notes: To serve warm, brush
outside of loaf with olive oil, wrap in foiland bake at 325 degrees for
30 minutes. For a variation, substitutecapers for pimiento and add
tomato slices. Yield: 6 to 8 servings.Typos by Brenda Adams
<> From Portland'sPalatte, A Collection of
Recipes from the City of Roses, The JuniorLeague of Portland, Oregon
1992NOTES : This is served at The Pittock Mansion Gate Lodge, a
littlerestaurant on the grounds of the Pittock Mansion in the West
hills ofPortland, Oregon. Recipe by: Portland's Palate; Junior League
ofPortland 1992; badamsPosted to MC-Recipe Digest V1 #388 by Brenda
Adams<> on Jan 25, 1997.

Nutrition (calculated from recipe ingredients)
Calories: 229
Calories From Fat: 153
Total Fat: 17.3g
Cholesterol: 61.6mg
Sodium: 680.9mg
Potassium: 126.7mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: 2g
Protein: 13.3g

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