LARAMIE LOAF, MOVING DAY SANDWICH
	Laramie Loaf, Moving Day SandwichThis is from Sandy P. She calls it "Moving Day Sandwich". We believe this recipe was published by the famous Humorist Peg Bracken in her 1992, "I Hate To Cook Cookbook". 2 Cups Shredded Cheddar Cheese 1 Package of Cream Cheese (soft) 6 Tablespoons Mayonnaise 1/2 Cup Chopped Ripe Olives 4 Tablespoons Green Onions 4 teaspoons Prepared Mustard 1 teaspoon Worcestershire Sauce 1 Loaf French Bread (sliced lengthwise) Slices of Tomatoes 15 - 20 Slices of Bacon (cooked) Combine all ingredients except the Tomatoes and Bacon. Spread on both halves of the bread like an open face sandwich. Arrange Tomatoes and Bacon evenly with the Bacon on top. Heat on a cookie sheet in a 350 degree F oven for 25 - 30 minutes. Slice evenly, serve open face. Serves 8 - 10 The reason this is a "moving day sandwich" is because it can be made ahead of time and cooked at the last minute. Keep it wrapped in foil until ready to heat. These are recipes that have appeared in our news letter or on our web site. If you have a recipe that you would like to add just drop a line to kennyb@runnerduck.com.

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