Post by chief_cook2 on Feb 16, 2007 14:12:05 GMT -6
Super Bowl Beef and Cheese Stuffed Bread
1 (8-ounce) package cream cheese, at room temperature
1 cup sour cream
2 (4-ounce) packages chipped beef or corned beef (see Note), thinly sliced and chopped
1/4 cup fine-chopped scallions
1/4 cup fine-chopped green bell peppers
Dash Worcestershire sauce
1 (6-ounce) package provolone cheese, cut into chunks
1 (8-inch) round loaf bread (sourdough or corn rye preferred)
In a nonreactive bowl, mix cream cheese, sour cream, beef, scallions, bell peppers, Worcestershire sauce, and provolone cheese. Slice off top of bread round and remove soft bread from inside, leaving about a 1-inch-thick shell of bread and crust with no weak places. Fill cavity with cream cheese mixture and replace top of bread loaf. Wrap in foil and place on baking pan.
Bake at 350 degrees F. 30 minutes or until heated through. To serve place filled loaf on platter, remove top slice. Serve with pieces of bread taken from inside loaf arranged around loaf on platter for dipping.
Note: A 5-ounce package of corned beef can be used.
Yield: 20 servings (3 cups)
1 (8-ounce) package cream cheese, at room temperature
1 cup sour cream
2 (4-ounce) packages chipped beef or corned beef (see Note), thinly sliced and chopped
1/4 cup fine-chopped scallions
1/4 cup fine-chopped green bell peppers
Dash Worcestershire sauce
1 (6-ounce) package provolone cheese, cut into chunks
1 (8-inch) round loaf bread (sourdough or corn rye preferred)
In a nonreactive bowl, mix cream cheese, sour cream, beef, scallions, bell peppers, Worcestershire sauce, and provolone cheese. Slice off top of bread round and remove soft bread from inside, leaving about a 1-inch-thick shell of bread and crust with no weak places. Fill cavity with cream cheese mixture and replace top of bread loaf. Wrap in foil and place on baking pan.
Bake at 350 degrees F. 30 minutes or until heated through. To serve place filled loaf on platter, remove top slice. Serve with pieces of bread taken from inside loaf arranged around loaf on platter for dipping.
Note: A 5-ounce package of corned beef can be used.
Yield: 20 servings (3 cups)