Bread Bowls, Clam Chowder, and Spinach Dip

This recipe and picture was intended for a Super Bowl party, but I do these bread bowls at Christmas with spinach dip. I'll give the recipe for the spinach dip also at the bottom of this post. But, no matter what you decide to put in your bread bowl, it always looks pretty on the table. Not to mention less clean up! And if you don't have time to make the bread yourself or if you don't have a bread machine, you can pick up a round bread from your local bakery.

1/2 cup water (70 to 80 degrees)

1 cup warm milk ( same temps)

2 tablespoons butter, softened

2 tablespoons sugar

1-1/2 teaspoons salt

4 cups all purpose flour

2 packages (1/4 ounce each) active dry yeast

1 egg white, beaten

Vegetable Chowder:

1 large onion, chopped

3 celery ribs, chopped

6 tablespoons butter

3-1/2 cups frozen mixed vegetables, thawed

6 tablespoons all-purpose flour

4-1/2 cups milk

4 bacon strips, cooked and crumbled

2 teaspoons chicken bouillon granules

3/4 teaspoon seasoned salt

1/2 teaspoon pepper

DIRECTIONS:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 miutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 for 20-25 minutes or until golden brown. Cool on wire racks.

To make bowl, cut the top fourth off of the bread; carefully hollow out bottom of each, leaving a 1/4 inch shell (discard removed bread or save for another use). For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Sitr in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon is dissolved. Serve in bread bowls. Yields:6-8 servings.

SPINACH DIP

1 cup mayonaise

1 cup sour cream

1 pkg Mrs. Knorr vegetable soup mix (I like this brand best, but Lipton or your favorite vegetable soup mix will work too!)

1 pkg spinach (frozen) cooked and drained well.

Mix mayonnaise, soup mix, and sour cream. Stir in spinach. Chill 2 to 3 hours. Pour in bread bowl just before serving. Use crackers, vegetables, or hollowed bread pieces for dippers.

Baked Mozzerella Bites

1 pkg. (8 oz) Kraft Low-Moisture Part Skim Mozzarella cheese

60 Ritz Reduced Fat Crackers

1 cup Spaghetti sauce, heated



Preheat oven to 325 degrees. Cut cheese crosswise into
15 slices: cut each slice crosswise in half.

Top each of 30 crackers with 1 cheese slice; cover with
remaining crackers. Place in 15x10x1-inch baking pan.

Bake 8 minutes or until cheese begins to melt. Serve with
the spaghetti sauce.

Makes 15 servings, 2 mozzarella bites each.

Sour Cream Pizza Strips

2 cups biscuit baking mix
2/3 cups milk
1 tsp Italian seasoning
1 - 8 oz container sour cream
1/3 cup mayonnaise
1/4 of Grated Parmesan and Romano Cheese
1/4 cup chopped onion
3 TBS chopped parsley
1/2 tsp garlic powder

Preheat oven to 400*. In medium bowl, combine baking mix, milk, and Italian seasoning.
Stir to make soft dough. Turn onto well-floured surface; knead lightly 10 to 12 strokes. Pat dough onto bottom and up sides of greased 13X9-inch baking dish, making a small rim. In medium bowl, mix remaining ingredients; spread evenly over dough. Bake 20 to 25 minutes or until golden. Cut into rectangles. Serve warm. Refrigerate leftovers.