CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
California |
|
1 |
Servings |
INGREDIENTS
6 |
sl |
Oval or round rye bread |
2 |
tb |
Butter or margarine |
2 |
tb |
Olive oil or vegetable oil |
1 |
|
Clove garlic — minced |
1 |
ts |
Dried dill weed |
INSTRUCTIONS
Cut crusts from 6 slices oval or round rye bread. Dice bread into 1/2-inch
cubes. In a large frying pan over medium heat, heat 2 tablespoons each
butter or margarine and olive oil or vegetable oil. Mix in 1 clove garlic,
minced, and dried dill weed. Add bread cubes, stirring until well coated
with butter mixture. Transfer bread cubes to a rimmed baking sheet and
spread in a single layer. Bake in a 300° F oven until lightly browned and
crisp (25 to 30 minutes). Cool. Makes about 2 cups.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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