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1993-01-13
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Digest: #107
Date: Wed, 3 Apr 91 17:00:59 GMT
From: farmer@bali.amd.com (Suzanne Farmer)
Subject: LACTO: Henninger's Ale House Garlic Bread
This is in response to a request for a garlic bread recipe.
I cut it from a newspaper many years ago (judging from my yellowed copy)
and I'm not sure of its origin. However, it's the best I've tried to
date.
HENNINGER'S ALE HOUSE GARLIC BREAD
1/2 pound butter, softened
1 tablespoon fresh garlic, minced
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon red pepper flakes
(I substitute 1/2 tsp. ground red pepper)
1 teaspoon dried parsley
1/2 cup grated Parmesan cheese
Mix all ingredients.
Spread generously on day-old Italian bread (slices ~1.5" thick).
Broil until bubbly and golden.
Note: It is very important to get day-old bread. Fresh bread will get
too soggy. This garlic spread will keep for months in the
refrigerator.