| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Cheese soup |
| 1 |
cn |
Tomato soup |
| 1 |
|
Nice long, fat loaf of unsliced Italian bread |
|
|
A warming tray |
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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