1 loaf Italian or French bread
1/2 c. mayonnaise
1/4 c. parsley
1 (8 oz.) pkg. cream cheese
1/2 c. grated Cheddar cheese
1/2 lb. ham, thinly sliced
2 tbsp. onions, finely chopped
1/4 tsp. salt
Dill pickles, thinly sliced lengthwise
1/2 lb. turkey, thinly sliced

Slice bread in two. Spoon out bread to within 1/4 inch of both top and bottom crust. Spread with mayonnaise, then top with parsley on both top and bottom. Blend cream cheese, Cheddar cheese, onion and salt. Spread on bread, both top and bottom. Roll up pickle slices in the ham and turkey slices and place in loaf. Replace top. Wrap in Saran wrap and chill for several hours. When ready to serve cut into slices. Serves 8 to 12, depending on the size loaf which is used.

FRENCH BREAD:

2 pkgs. yeast
4 c. warm water
6 c. flour
3 eggs, beaten
2/3 Crisco, melted
2 tbsp. salt
6 c. flour

Dissolve the yeast in the warm water. Add flour and egg, one at a time, alternately before adding melted Crisco. Beat with electric mixer until smooth. Let rise until doubled. Add salt and flour. Mix well and make into four loaves. Place on cookie sheet. Let rise once again. Bake at 350 degrees for 35 minutes or until golden brown.