Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bread Bowl Fondue
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- #57761
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 unsliced loaf (1 pound size) Italian bread
2 packages (3 ounce size) cream cheese, softened
1 package (8 ounce size) shredded 4-cheese Mexican blend
1 1/2 cup sour cream
1 cup chopped fully cooked ham
1/2 cup chopped onion
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 tablespoon butter or margarine
assorted raw vegetables and/or crackers
directions
Cut top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1" 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 of loaf. Wrap loaf in two layers of foil. Place on baking sheet. Bake at 350 degrees F for 1 hour or until the filling is heated through.
Meanwhile, combine bread cubes, oil and butter. Place on baking sheet. Bake at 350 degrees F for 10-15 minutes or until lightly toasted, stirring occasionally.
Unwrap loaf and place on serving platter. Remove top of loaf. Serve fondue with bread cubes, vegetables and crackers.
added by
linette1968
nutrition data
Nutritional data has not been calculated yet.
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