Dunking Bowl
The Record’s “Recipe of the Week”:
Dunking Bowl by Mildred Winston
1 round loaf of unsliced bread
2 cups of small curd cottage cheese
2 cups sour cream
1 pkg. dry onion soup mix
2 cans (4.5 oz. each) deviled ham
Hollow out the loaf of bread. Cut the bread taken out into small cubes and lightly toast them.
Beat the cottage cheese, sour cream, soup mix, and deviled ham together with an electric mixer. Pour into the hollowed out loaf.
Serve with the toasted bread cubes. When the dip is gone, eat the “bowl.”
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Lawrence County Record
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