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INGREDIENTS
12 oz. cream cheese (an 8 oz. brick and a 4 oz. brick) 1 can cream of mushroom soup 1 small package pepperoni slices 1 large round loaf of crusty bread 1 small loaf of crusty French or Italian bread EQUIPMENT Serrated knife Platter or tray Bread board Microwave safe casserole dish Spoon INSTRUCTIONS Use a serrated knife to cut a large circle in the top of the round loaf big enough for your hand to fit through. Pull off the top piece and scoop out the inside of the bread leaving the crusty outer part to form a bowl. Place the bread bowl on a large tray or platter. Tear the pieces you removed from the round loaf and the entire small loaf into bite size pieces to use for dipping. Arrange the chunks of bread on the platter. Cut the pepperoni slices into quarters or even smaller pieces. Place cream cheese in a microwave safe casserole dish. Microwave for 1 or 2 minutes until the cheese is soft. Stir in the soup and microwave 3 or 4 minutes until the mixture bubbles. Add the pepperoni and microwave for 1 minute. Spoon the hot mixture into the bread bowl. Dunk the bread into the dip and enjoy!
A school visit. Telling the children about The Duck in the Hole and other books.
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The Duck in the Hole
Published by Operation Outreach-USA July 2007 Illustrated by Lori Kiplinger Pandy
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