e Hawaiian Bread (or purchase a large loaf of ready made Hawaiian Bread).<
In a medium bowl, combine soup mix, sour cream and mayo.
Stir in spinach and water chestnuts.
Cover and chill.
To serve, scoop out the center of the round Hawaiian bread and tear into bite size pieces for dipping.
Fill the center of the bread with the dip and arrange the pieces of bread around the outside.
Can also be served with rye bread, if desired.
Blend first 9 ingredients, adjusting to your own taste.
Slice off top of Hawaiian bread and hollow out the inside, reserving bread for dipping.
Place the chicken-ham mixture inside the bread shell.
Place 4 to 5 pineapple rings on top of the dip. Place cherries inside of pineapple rings.
Place the top of bread you previously sliced off back in place, until ready to serve. Cut each of the buns in fourths.
Place near dip for additional dipping.
Cut bowl shape out of Hawaiian bread (save that bread for dipping). Mix ingredients. Pour in the Hawaiian bread. Cover with aluminum foil and bake at 350\u00b0 for 1 hour.
Hollow out Hawaiian bread loaf, saving bread carved out for dippers.
Mix all ingredients well.
Spoon into hollow bread and wrap loosely with foil.
Bake at 300\u00b0 for 45 to 60 minutes.
Serve with bread dippers and large-sized Fritos.
Mix all the ingredients together and refrigerate.
When ready to use, place the Hawaiian bread on a large plate and break the bread apart in the center, large enough for your dip.
Lay the broken pieces around the bread.
Pull the bread apart and dip.
Prepare Hawaiian bread.
Mix all ingredients.
Pour into bread.
Cover with foil and bake at 325\u00b0 for 1 1/2 hours.
Yum! Eat with bread or chips.
Soften cream cheese.
Dissolve bouillon cube in hot water. Slice off top of Hawaiian bread and hollow out the center. Combine the ham, cream cheese, dressing, dissolved bouillon and meat;
mix well.
Pour into hollowed out bread.
Serve with crackers, excess bread, pretzels or vegetables.
Combine cooked & drained spinach, vegetable soup mix, sour cream, mayonnaise, chopped green onions & diced water chestnuts. Mix well.
Place in airtight container and chill in refrigerator overnight to allow flavors to blend.
When ready to serve, hollow out loaf of Hawaiian bread, leaving just large enough hole to hold the dip.
Spoon spinach dip into bread bowl and serve with remaining bread, cut into cubes and crackers.
Mix all ingredients, except bread, and stir well.
Serve with Hawaiian bread.
Thaw and drain spinach in strainer.
Mix together vegetable soup mix, onions, mayonnaise, sour cream, chestnuts and spinach. Cover and let set overnight in fridge.
Cut center out of a round loaf of Hawaiian bread to make a bowl to put dip in.
Tear apart bread that was used to make bowl.
Place bread bowl on serving platter along with torn bread to use to dip.
Slice Hawaiian bread in 1-inch thick slices and then in half. Beat eggs, milk, vanilla and cinnamon together.
Dip bread in batter and fry in butter on both sides until done.
Serve with syrup.
Scrumptiously delicious.
Mix last 5 ingredients together and let stand in refrigerator overnight.
Cut out middle of loaf of Hawaiian bread and spoon in mixture.
To serve, slice bread and spread with mixture.
Yummy!
Slice Hawaiian bread in 5 layers horizontally.
Layer each section with deli meat and spread each layer with mustard, mayonnaise mixture.
Slice to serve from top to bottom.
Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast.
Add rosemary and cook according to directions.
Mix egg yolks, sugar and butter together.
Add milk slowly. Add bread, coconut, vanilla, nutmeg and cinnamon.
Use baking pan (greased) and bake at 350 degrees for 45 minutes.
Serves 8.
Dice or process the beef.
Add all ingredients together (except the bread).
Refrigerate overnight.
Before serving hollow out the bread, reserving the bread pieces.
Tear bread pieces into bite-sized chunks, placing around bread round.
Spoon the mixture into bread shell and serve.
Also, this is really good with celery sticks and other raw veggies.
Combine ingredients except for the bread.
Chill in refrigerator.
When ready to serve, cut the top part of the Hawaiian King bread off leaving a hallow space to put in the chicken salad.
Cut up the bread into chunks.
Use the bread to dip into the chicken salad.
Heat butter in a large skillet.
Add mushrooms, onion and celery; cook 5 to 8 minutes over medium heat, stirring occasionally.
Set aside.
In large bowl, mix the oysters, bread cubes, parsley and mixture of the salt, pepper and poultry seasoning.
Add vegetables, the reserved oyster liquor, and the beaten eggs; toss lightly to mix.
Stuff in a 14 to 16 pound turkey.
or place dressing in baking dish and bake at 350 degrees for 45 to 60 minutes.
Slice King's Hawaiian bread in 4 horizontal slices. In a bowl, mix cream cheese, crushed pineapple with juice and green onions. Spread mixture on bottom slice and layer with turkey and ham. Put the next piece of bread on and layer with mixture, turkey and ham. Continue to layer with the rest of the bread slices. Refrigerate for a couple of hours. Slice into wedges and serve.