| 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
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”