[yduJ:  I don't have any idea where I got this.]

Recipe for pine-nut loaf with herb stuffing.

This dish consists of two layers of moist, delicately flavored, pine nuts
with a layer of green herb stuffing in the middle.  It's a favorite
vegetarian alternative to Christmas turkey and popular with my family at
any time.  The pine nuts are expensive and, though lovely for a special
occasion, can be replaced by cheaper nuts, such as cashews or almonds.  I
would server this loaf with golden roast potatoes and either wine sauce and
a lightly cooked green vegetable or the Puree of Brussels Sprouts (page
86); the Apple and Cranberry Sauce (page 149) also goes very well with this
loaf.  Serves 6.

Butter and dry bread crumbs for lining load pan
1 onion, peeled and chopped
2 tablespoons butter
1/2 pound pine nuts or a mixture of pine nuts, almonds and cashews, finely chopped
4 tablespoons milk
2 cups soft, white bread crumbs
2 eggs
Sea salt
 Freshly ground black pepper
Grated nutmeg

For the stuffing:
3 cups soft whole-wheat bread crumbs
1/2 cup butter
Grated rind and juice of 1/2 small lemon
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
4 heaping tablespoons chopped fresh parsley

To finish:
2 tablespoons pine nuts, lightly roasted
Parsley springs
Lemon slices

Preheat the oven to 350F.  Line an 8x4 inch loaf pan with a long strip of
waxed paper, or cooking parchment to cover the narrow sides and bottom of
the pan; grease very well with butter and sprinkle with dry bread crumbs --
this helps the loaf to come out of the pan cleanly.  Melt the butter in a
medium-size saucepan and saute the onion for 10 minutes, until soft but not
browned.  Take the saucepan off the heat and mix in the rest of the
ingredients, season well with salt, pepper, and grated nutmeg.  Next make
the stuffing by mixing all the ingredients together and seasoning well.

To assemble the loaf, first spoon half the nut mixture into the prepared
pan.  Then, with your hands, press the stuffing mixture into a rectangle
the right size to make a layer on top of the nut mixture; put it gently in
place and spoon the rest of the nut mixture on top.  Smooth the surface,
cover with a piece of buttered foil and bake for 1 hours.

Remove the foil and have a look at the nut loaf; if you think it needs to
be a bit browner on top, pop it back into the oven, uncovered, for a
further 5-10 minutes.  If possible, let the loaf stand for 3-4 minutes
after you take it out of the oven -- this helps it to "settle" and come out
of the pan more easily.  Then slip a knife down the sides of the loaf, turn
it out of the pan onto a warmed serving dish and strip off the piece of
paper.  Garnish with the roasted nuts, parsley and lemon.