INGREDIENTS

INSTRUCTIONS

In going through some old recipes I am trying to organize, I
remembered a "recipe" that I used in the '60's when the kids were
little and fondue was still a "big thing." Thought you all would  enjoy
it; my grandchildren do!  Heat both cans of soup together in a saucepan
using 1/2 the milk or  water recommended on the cans. Add more or less
to make a fairly  thick mixture. Heat to just below boiling.  While
soup heats, cut top of loaf of bread and scoop out insides to  make a
shell about an inch thick. Warm bread in oven. Plug in warming  tray
and let it heat up. Cut bread top and insides into cubes about  an inch
square (be creative here).  When soups are heated, place bread shell on
warming tray, pour soup  in. Give kids (or fun-loving adults) forks to
dip bread cubes into  soup mixture.  If kids are very young, be careful
of warming tray and be sure and  use a plastic table cloth. With kids,
serve pickles and Vienna  sausages. With adults, serve a salad. Gosh,
this brings back  memories... Posted to EAT-L Digest 25 Feb 97 by
"Shirley A. Smith"  <smithsa@WVLC.WVNET.EDU> on Feb 25, 1997.

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