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Bread Pot Fondue Recipe

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

Tammy Williams
Added: Tuesday, January 25, 2005


2 round loaves of King's Hawaiian Bread or any other round loaf of bread unsliced.
2 cups (8 ounces) sharp shredded cheddar cheese
2 packages (3 ounces each) cream cheese, softned
1-1/2 cups dairy sour cream
1 cup (5 ounces) diced cooked ham
1/2 cup chopped green onion
1 can (4 ounces) whole green chilies, drained and chopped
1 teaspoon Worcestershire sauce

4 tablespoons vegetable oil
2 tablespoons butter, melted

Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small paring knife, leaving 1/2-in. shell. Cut the removed bread and other loaf into 1-in. cubes; reserve. To make filling, combine the cheeses and sour cream in bowl; stir in ham, green onion, chilies and Worcestershire sauce. Spoon filling into hollowed loaf; replace top. Wrap loaf tightly with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake at 350 for 1 hour and 10 minutes or until filling is heated through. Meanwhile, stir together bread cubes, oil and melted butter. Arrange on a seperate cookie sheet. Bake at 350, turning occasionally, for 10 to 15 minutes or until golden brown. Remove filled loaf from oven; unwrap and transfer to platter. Remove top from bread and serve with toasted cubes.




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