member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Bread Bowl Fondue


    Source of Recipe


    Diane Kovarik, Taste of Home

    List of Ingredients





    1 pound loaf italian bread, unsliced
    6 ounces softened cream cheese
    16 ounces shredded mexican cheese blend
    1 1/2 cups sour cream
    1 cup fully cooked ham, chopped
    1/2 cup finely chopped onion
    1 tablespoon Worcestershire sauce
    2 tablespoons olive oil
    1 tablespoon butter, softened
    assorted raw veggies and crackerss

    Cut top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1-inch shell. Cube removed bread; set aside. In a bowl, combine cream cheese and sour cream; stir in shredded cheese, ham, onion and Worcestershire sauce. Spoon mixture into bread shell. Replace top loaf. Wrap loaf in two layers of foil. Place on baking sheet. Bake at 350ºF. for 10-15 minutes or until lightly toasted, stirring occasionally. Unwrap loaf and place on a serving platter. Remove top of loaf.



    - - - - - - - - - - - - - - - - - -


    Per serving (excluding unknown items): 1020 Calories; 99g Fat (86% calories from fat); 12g Protein; 24g Carbohydrate; 153mg Cholesterol; 333mg Sodium


    _____

    Recipe



    Cut top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1-inch shell. Cube removed bread; set aside. In a bowl, combine cream cheese and sour cream; stir in shredded cheese, ham, onion and Worcestershire sauce. Spoon mixture into bread shell. Replace top loaf. Wrap loaf in two layers of foil. Place on baking sheet. Bake at 350ºF. for 10-15 minutes or until lightly toasted, stirring occasionally. Unwrap loaf and place on a serving platter. Remove top of loaf.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â