Vienna Bread

Bread should be Shaped like a football and 2-3 inches tall, preferably with a softer crust. Common filling options are Mushrooms & Swiss or Canadian Bacon, Pepperoni, Mozzarella & Swiss.

Ingredients

1 loaf Vienna or Italian bread	See Above for thin sliced fillings
1 cup margarine	1 T poppy seeds
1 T Dijon Mustard	1 tsp lawry seasoning salt
1 T dried onions	1 tsp lemon juice

Directions
Melt Margarine. Stir in mustard, onions, poppy seeds, lawry's and lemon juice. Slice Bread in a criss-cross pattern (XXX) almost all the way thru. Place on enough tin foil to wrap the loaf in. Stuff with filling and pour margarine mixture over top. Wrap the loaf in tin foil and bake at 350ºF for 30 minutes.


Update: As Vienna bread is harder and harder to find these days I have started to make it with King's Hawaiian bread.  You can either use the loaf or the rolls.  If you make the rolls just cut the rolls in half and make a sandwich and pour the topping over it.

Source: My mother-in-law

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Banana Bread

If using frozen bananas then add ½ cup more flour as the dough will be thinner.

Ingredients

1 cup sugar	1 ½ cup flour
1/4 cup shortening	1 ½ tsp baking soda
2 large eggs	1 ½ tsp salt
1 ½ cup banana (3 medium)

Directions
Cream sugar and shortening. Mix in eggs and mashed bananas. Combine flour, soda and salt. Mix into banana mixture. Place in greased & floured bread pan(s).

Bake at 375ºF for 40 to 55 minutes

NOTE: If you make 2 Small bread pans cook time is closer to 40 minutes. If you make 1 medium/large it could be closer to 50 minutes. Use a tooth pick to check if done.

Source: My Mom

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