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Country Kitchen
July 1, 2011 Previous Recipe | Next Recipe
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ORANGE FLUFF
CHEESEBURGER SOUP
RITZY CHICKEN
MAMMA’S SUNDAY ROAST
KEY LIME PIE
FRUIT SALAD
CHEESE DIP IN A BREAD BOWL
CHEESY CHICKEN BAKE
SIMPLE STICKY BUNS
PULL APART BACON BREAD
CHEESE DIP IN A BREAD BOWL

1 (1 pound) round bread loaf
8 ounces Velveeta cheese, cubed
2 cups sour cream
1 (8 ounce) package cream cheese, softened
1 cup diced fully-cooked ham
˝ cup chopped green onions
1 (4 ounce) can chopped green chilies
1 teaspoon Worcestershire sauce
2 Tablespoons vegetable oil
1 Tablespoon butter, melted
Assorted fresh vegetables

Cut away the top fourth of the bread round; set aside. Carefully hollow out remainder of loaf, leaving intact a ˝-inch shell. Cube removed bread; set aside.
In a bowl, combine the Velveeta, sour cream, and cream cheese. Stir in the ham, green onions, chilies and Worcestershire. Spoon into bread shell; replace top. Wrap tightly in heavy-duty aluminum foil and place on a baking sheet. Bake at 350 degrees for 60 to 70 minutes or until the filling is heated through.
Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15 X 10 X 1-inch baking pan. Bake for 10 to 15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.





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