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1 round loaf bread
2 loaves French bread, cubed to use as dippers
2 c. sour cream
2 c. mayonnaise
2 c. (3 pkg.) sliced Buddig meat, chopped
2 tbsp. chopped green onion or to taste
1 to 2 tbsp. Beau Monde seasoning
2 tbsp. minced parsley

Mix the filling in the morning to let flavors blend. Hollow out the
round bread and fill with the mixture. Use the bread cubes as
dippers and guests can tear off pieces of the round bread as the
filling is used.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.