Try this Le Pain Florentine From Pittock Mansion Gate Lodge recipe, or contribute your own.

Still searching for what to cook ?

Name: Le Pain Florentine From Pittock Mansion Gate Lodge
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Well-drained and chopped; 2 tb Pimiento, chopped; 3 oz Cream cheese, softened and; 1/2 c Mayonnaise; 1 Loaf french, or sourdough; 1 c Frozen spinach, thawed,; 1 c Cheddar cheese, grated; 1 c Mozzarella cheese, grated; 1/2 lb Ham, thinly sliced

Find the most delicious recipes here

INGREDIENTS

Well-drained and chopped
2 tb Pimiento, chopped
3 oz Cream cheese, softened and
1/2 c Mayonnaise
1 Loaf french, or sourdough
1 c Frozen spinach, thawed,
1 c Cheddar cheese, grated
CHEESE MIXTURE
1 c Mozzarella cheese, grated
1/2 lb Ham, thinly sliced

Servings

INSTRUCTIONS

Cut a 1-inch slice off top of round loaf of bread and set aside. Hollow out inside of loaf, leaving approximately 1/2 to 3/4-inch thickness of bread on sides and bottom. Spread cavity with whipped cream cheese. Layer ham inside bread so it overlaps and hangs about 3 inches over the outside 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 cheese mixture. 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 foil and bake at 325 degrees for 30 minutes. For a variation, substitute capers for pimiento and add tomato slices. Yield: 6 to 8 servings. Typos by Brenda Adams From Portlands Palatte, A Collection of Recipes from the City of Roses, The Junior League of Portland, Oregon 1992 NOTES : This is served at The Pittock Mansion Gate Lodge, a little restaurant on the grounds of the Pittock Mansion in the West hills of Portland, Oregon. Recipe by: Portlands Palate; Junior League of Portland 1992; badams Posted to MC-Recipe Digest V1 #388 by Brenda Adams on Jan 25, 1997.

NOTES

Alert editor

Le Pain Florentine From Pittock Mansion Gate Lodge

Well-drained and chopped
2 tb Pimiento, chopped
3 oz Cream cheese, softened and
1/2 c Mayonnaise
1 Loaf french, or sourdough
1 c Frozen spinach, thawed,
1 c Cheddar cheese, grated
 CHEESE MIXTURE
1 c Mozzarella cheese, grated
1/2 lb Ham, thinly sliced

Cut a 1-inch slice off top of round loaf of bread and set aside. Hollow out  inside of loaf, leaving approximately 1/2 to 3/4-inch thickness of bread on  sides and bottom. Spread cavity with whipped cream cheese. Layer ham inside  bread so it overlaps and hangs about 3 inches over the outside 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 cheese  mixture. 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 foil  and bake at 325 degrees for 30 minutes. For a variation, substitute capers  for pimiento and add tomato slices. Yield: 6 to 8 servings.    Typos by Brenda Adams <adamsfmle@sprintmail.com> From Portlands Palatte, A  Collection of Recipes from the City of Roses, The Junior League of  Portland, Oregon 1992    NOTES : This is served at The Pittock Mansion Gate Lodge, a little  restaurant on the grounds of the Pittock Mansion in the West hills of  Portland, Oregon.  Recipe by: Portlands Palate; Junior League of Portland 1992; badams    Posted to MC-Recipe Digest V1 #388 by Brenda Adams  <adamsfmle@sprintmail.com> on Jan 25, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (97g)
Recipe Makes: 8 Servings

Calories: 214
Calories from Fat: 156 (73%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 5.5g
Cholesterol 30.1mg		9 %
Sodium 371.3mg		13 %
Potassium 29.9mg		1 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.7g
Protein 7.4g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 214

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!