from Blue Mountain Mist; Sevierville, Tennessee Mix cream cheese, jam and nuts. Cut Italian or French bread into diagonal pieces about 1 inch thick. Cut pocket in each slice. Stuff with mixture. Dip into batter, coating both sides. With skillet onmedium heat, brown both sides in margarine. Posted to JEWISH-FOOD digest V96 #106 From: firstname.lastname@example.org Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)
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