Publication Date 2009
No. Pages 176
No. Recipes 121
 
Make check payable to: Kathleen Monaco

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Kathleen Monaco
51 Lenox Avenue
Milford, CT 06460
Phone 203-878-0012
Email kam45impala@sbcglobal.net

Featured Recipe:

Dill Dip in a Bread Bowl

By Kathleen Monaco

Ingredients:
1 Large, round unsliced bread loaf Russian rye bread or other round loaf You can also use Pumpernickel
2 Packages chopped spinach (Place these in a strainer and then squeeze all the water out of it)
1⅓ cups sour cream
1⅓ cups mayonnaise
3 Tablespoons finely chopped fresh parsley (you can use flakes)
2 Tablespoons grated onion
Directions:

With serrated knife, cut circle from center of bread, keeping sides intact; trim inside of bread to form bowl. Set bread bowl aside and cut remaining bread (part cut from center) into large, bite-size pieces. Set aside.

Combine sour cream, mayonnaise, parsley, onion and spinach together.

Fill hollow portion of bread bowl with the mixture just before serving. Place bread bowl on serving plate and surround it with cut bread pieces. Use bread as dippers. You can also use vegetables, such as (peppers, carrots, celery & broccoli)

Price $15.00
Shipping $5.95

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