With serrated knife, split bread in half. Partially hollow center of halves, leaving 1� border. Brush cut surfaces with about 1 tablespoon olive oil. Reassemble loaf, wrap in foil and keep warm in 300� oven.

In 10� omelet or frying pan crumble chorizo, discarding casing, and saut� until lightly browned. Remove sausage and drain drippings. Peel and thinly slice potato. Heat 1 tablespoon of olive oil in pan over medium heat; add potato, onion and garlic; cook, turning often, until nicely browned. Add green pepper and cook 1 minute longer; stir in sausage and set off heat.

With a fork, beat the eggs with salt and pepper. Return the omelet pan to medium heat, and push potato mixture to one side and drizzle 1 tablespoon olive oil over pan bottom. Redistribute vegetables in pan and pour in eggs. As the edges begin to set, push toward the center and shake pan vigorously to allow uncooked egg to flow underneath. Cook omelet until top is just set, but appears moist, and the bottom is lightly browned (about 5 minutes). To turn omelet, run a wide spatula around edge and under it to loosen. Invert a plate over omelet and quickly invert the pan, turning omelet onto plate. Add remaining 1 tablespoon olive oil to pan, return to medium heat, and gently slide omelet into pan. Cook until lightly browned on second side (about 2 minutes), set off heat.

Remove bread from oven and open out. Invert bottom half of loaf over top of omelet, then quickly invert pan, turning omelet out onto loaf. Replace top of bread and wrap in several thicknesses of foil to keep warm up to 4 hours.

(Loaf can be refrigerated and reheat in 400� oven for 25-30 minutes.) Makes about 6 servings.

Beat eggs, add sugar, and mix well. Sift together flour, baking powder, and salt. Set aside. Cut coarsely nuts, dates, and cherries. Break chocolate into fair size pieces. Mix fruit mixture and chocolate with dry ingredients. Add egg mixture. Grease loaf pan and line bottom with wax paper. Pour in batter. Bake 1 hour 45 minutes at 325�. Cool and slice.

Sift together flour, sugar and salt. Gradually stir into beaten eggs, mixing thoroughly to make a stiff dough. Pinch off pieces the size of a walnut. Roll each piece on a floured board until very thin. Fry one at a time in hot fat, at least � in. deep in a heavy frying pan, 3 or 4 minutes until golden brown and blistery. Drain on absorbent paper. Cool. Serve with bowls of melted butter, clear honey, and chopped nuts for dipping. Makes about 1� dozen.

Soften yeast in warm water. Combine with cottage cheese and heat until lukewarm. Add remaining ingredients to make a stiff dough. Cover and let rise until light and double (50 to 60 minutes). Stir dough and turn into a well-greased casserole dish. Let rise until double (30 to 40 minutes). Bake at 350� for 40 to 50 minutes. Brush with soft butter.

Cook cornmeal and milk until it boils. Add sugar and shortening and let cool. Add eggs, yeast cakes, flour and salt. Keep dough real soft.

Let stand overnight in fridge. Roll out and cut. Let rise. Bake at 425� for 10 minutes.

1. Sprinkle yeast in � cup warm water. Do not stir.
2. Combine 5 cups hot tap water and 7 cups flour in mixer bowl and mix on low speed, while you combine oil, salt and honey in separate bowl.
3. Add salt, oil and honey to the mixture in the bread mixer, and continue to mix until everything is well blended.
4. By this time, the yeast should have had plenty of time to brew. Add ingredients to mixture bowl and blend thoroughly.
5. Add 5-6 cups flour. Let dough knead on low speed for ten minutes.
6. Grease 4 bread pans. Oil hands and counter. Remove dough from mixer 1/4 of the amount at a time. The dough will be a little sticky, but will form into loaves by shaping on greased counter and drawing in four ways to center dough to form the loaf. Place in pan with folded side to the bottom of pan. Let rise ⅔ in bulk.
7. Bake at 350� for 40 minutes. Remove immediately from pans. Cover with kitchen towel to cool.

Heat oven to 350�. Grease loaf pan, 9x5x3. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add in oats, raisins, and nuts. Thoroughly mix shortening with sugar and egg until light- about 4 min. altogether. Add buttermilk. Add mixture in thirds to flour mixture, stirring after each addition until blended. Turn into pan. Bake about 1 hour or until done. Cool 10 min. in pan. Then turn out and cool before slicing.

Heat oven to 325�. Grease two 8�x4�x2� loaf pans. Thoroughly mix all ingredients together in a large mixing bowl with a mixing spoon. Divide batter between loaf pans and bake on middle shelf of oven for 1� hours. Cool. Remove the bread from pans onto a bread board. The slices of pumpkin bread can be topped with butter or softened cream cheese. Pumpkin bread can be made the day before, or can be frozen.

Beat until mixed. Bake in a greased loaf pan for 60-70 minutes at 325�.

Add yeast, 5-7 cups flour. Roll out to �� thick. Cut rolls and dip in butter. Fold in half and place on greased cookie sheet. (Let rise.) Bake at 425� for 15 minutes.

Add yeast and 6 to 7 cups of flour. Refrigerate overnight, covered. Roll or pat out. Dough should be real sticky. Cut, let rise, and bake at 350� for 15 minutes.

Make stiff dough. Cover and refrigerate overnight. Will keep 1 week in fridge. Roll out thin; deep fry.

Use pastry blender or food processor to blend flour with butter until coarse. Add cream and mix lightly with fingers until dough holds together. Wrap and chill � hour before rolling out �� thick and cutting with 1-inch cookie cutter. (Roll to �� for larger cutter.) Place on buttered baking sheet; brush tops with � cream and 1 egg beaten together. Bake 1 minutes at 375�.

For blackberry butter, blend � pound unsalted butter with � cup ripe fresh or frozen berries thawed, drained, and pureed until smooth.