Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (1.5-lb) round loaf sourdough bread |
| \N \N | Squeeze Parkay margarine |
| ¾ pounds | Velveeta pasteurized process cheese spread; cubed |
| 1 can | (4.25-oz) tiny cocktail shrimp; drained, rinsed |
| 2 \N | Hard-cooked eggs; chopped |
| ¾ cup | Chopped celery |
| ⅓ cup | Kraft real mayonnaise |
| 2 tablespoons | Milk |
| ¼ teaspoon | Dill weed |
Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-size pieces. Brush inside of shell and top of slice with margarine. Cover with top. Place on cookie sheet. Bake at 350 degrees for 20 minutes or until hot. Place reserved bread on cookie sheet during last 15 minutes of baking. Combine Velveeta cheese spread, shrimp, eggs, celery, mayonnaise and milk in saucepan. Stir over low heat until cheese is melted. Spoon into bread loaf. Serve hot with bread pieces and vegetable dippers. Serves 6-8.
"CREATIVE COOKING WITH VELVEETA" P.O. BOX 8146
CLINTON, IA 52736
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .