Judys Volcano Bread Food
VOLCANO BREAD
This recipe came from a good friend and great cook. This is an amazing, garlicky appetizer that always goes fast.
Provided by skunk galloway
Categories For Large Groups
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine mayonnaise, parmesan cheese, minced garlic, artichoke hearts in a bowl and blend together using an electric mixer.
- Blend well.
- Slice top off of round loaf of bread, and hollow out the centre of the bread.
- There should be enough room for the amount of dip you have made.
- Try not to make any holes in the bottom of the bread bowl.
- Keep the bread pieces for dipping.
- Fill the bread with the dip mixture.
- Place on a small flat cookie pan and bake in oven for 1 hour.
- Take the loaf of French bread and cut it into bite size pieces.
- When done, place the hot dip in the round loaf on a serving tray, and surround with all of the bite size bread pieces.
- Serve.
JUDY'S VOLCANO BREAD
Judy was a really fun lady that I worked with about 15 years ago. She brought this in to the office one day and it was addictive. You can add bacon if you like but I thought it was good just like this.
Provided by mums the word
Categories Cheese
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the top of the bread off and hollow out to resemble a bowl.
- Reserve the bread chunks for dipping, and keep the top slice of bread which will be a "lid".
- Mix the remaining ingredients until well combined.
- Place the mixture into the bread bowl and place the "lid" back on.
- Wrap in heavy duty foil and place on baking sheet.
- Bake at 325F for about 2 hours.
- Serve with bread cubes, crunchy bread stix or pita chips.
Nutrition Facts : Calories 531.7, Fat 36.5, SaturatedFat 22.3, Cholesterol 97.6, Sodium 699.1, Carbohydrate 32, Fiber 1.5, Sugar 0.8, Protein 19.1
JUDY'S HOME GROWN ZUCCHINI BREAD
This is a recipe passed to me by my step Mom, Judy. It is warm, soft, moist and very easy to make. It makes two loafs so I usually take one in to work to share.
Provided by kylekoerner
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350 degrees.
- 2. Lightly grease the bottom of two loaf pans.
- 3. Mix all wet ingredients together, slowly mix in the remaining dry ingredients. Add nuts and raisins.
- 4. Bake for 45-60 minutes or until you can insert a toothpick and it comes out clean.
- 5. Cool 10 minutes.
- 6. loosen sides and remove from pan, cool completely.
- 7. wrap tightly and store at room tempeture for up to four days, or refrigerate up to ten days.
Nutrition Facts : Calories 360.8, Fat 14.2, SaturatedFat 2.1, Cholesterol 70.5, Sodium 446.1, Carbohydrate 53.1, Fiber 1.3, Sugar 28.6, Protein 5.7
JUDY'S MEATLOAF
We got this from a microwave cookbook when we got our first microwave in the 70's. I actually prefer baking it, but either way my family loves it.
Provided by Buzymomof3
Categories Meat
Time 1h10m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together and pat into 2 loaves (apx 5"x8"). Freeze or bake at this point.
- Mix the topping (brown sugar, ketchup and mustard) and spread on top right before baking.
- Bake uncovered at 350 for 50 - 60 minutes (or Microwave for 15-20 minutes).
- If from frozen - let thaw in refrigerator overnight, then add topping and bake.
- (oops - it should be 6-8 servings per loaf - thanks I'mPat!).
Nutrition Facts : Calories 598.7, Fat 26.6, SaturatedFat 9.7, Cholesterol 237.2, Sodium 582.5, Carbohydrate 27.2, Fiber 1.1, Sugar 13, Protein 59.2
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