| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Appetizers, Posted |
40 |
Servings |
INGREDIENTS
| 8 |
oz |
Loaf French Bread |
| 1/2 |
c |
Butter |
| 1 |
lb |
Cheddar Cheese; Shredded |
| 2 |
ts |
Dried Dill Weed |
| 1 |
ts |
Worcestershire Sauce |
| 1 |
tb |
Grated Onion |
| 2 |
|
Eggs; Slightly Beaten |
INSTRUCTIONS
Remove crust from bread; reserve crusts for another purpose. Cut bread into
40 1" cubes; set aside. Add butter and cheese to a medium saucepan over low
heat. Cook, stirring, until melted. Stir in dill weed, worcestershire sauce
and onion. Remove from heat and cool slightly. Use a whisk or electric
mixer to beat in eggs. Using a fork, dip each bread cube into hot cheese
mixture, turning to coat all sides. Shake off excess sauce. Arrange coated
cubes on an ungreased baking sheet. Refrigerate 1 to 2 days or freeze
immediately. Store frozen cubes in airtight containers up to 6 months. To
serve, preheat oven to 350. Bake refrigerated cubes 10 minutes or frozen
cubes 15 minutes. Serve hot.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
06, 1998
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