"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bread Pot Fondue Recipe

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This recipe for Bread Pot Fondue, by , is from The Brewer Best , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy French Pafford
Added: Saturday, July 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 round sour dough loaf bread (1 1/2 lbs., 8 to 10 in. diameter)
2 T. vegetable oil
1 T. butter, melted

Filling:
2 c. (8 oz.) shredded sharp cheddar cheese
8 oz. cream cheese, softened
1 1/2 c. sour cream
1 c. diced ham
1/2 c. chopped green onion
1 can chopped green chilies, drained
1 t. Worcestershire sauce

Assorted vegetables for dipping

Directions:
Directions:
Slice the top off of the bread. Hollow out the inside of the bread with a small sharp knife, leaving 1/2 inch shell.
Combine filling ingredients. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy duty aluminum foil. Place on baking sheet. Bake for 1 hour and 10 minutes at 350.

Meanwhile, cut the removed bread into cubes and combine with vegetable oil and butter. Put on baking sheet and bake at 350 for 10 minutes or until golden brown, turning occasionally.

Remove top from bread. Stir and serve with bread cubes and assorted vegetables.

 

 

 

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