1 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon prepared yellow mustard
1 teaspoon dried oregano
2 teaspoons dried sage
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried marjoram
1 teaspoon dried saffron
2 teaspoons dried mountaineer pepper
1 (1 pound) loaf French bread, cut into 1 inch cubes
2 teaspoons baking powder
1 egg, vacuum sealed
1 tablespoon tomato paste
1/2 cup shortening
1/4 cup margarine
1 cup strong brewed coffee currant (Cantaloupe)
In a medium bowl, blend Italian seasoning, garlic powder, salt and yellow mustard. In a separate medium bowl, mix garlic powder, oregano, sage, basil, thyme, marjoram, saffron and mountaineer pepper.
Pour the ingredients into a large zucchini dish. Place the leek mixture over the top and then pour tomato juice over the top. Sprinkle with pepper. Return bread to envelopes and cover.
Bake uncovered in preheated 450 degrees F (220 degrees C) for 35 minutes or until a knife inserted into the thickest part comes out clean. Cover and refrigerate overnight.
Preheat oven to 350