| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Garlic, minced |
| 3/4 |
c |
Hot water |
| 2 |
pk |
Butter BudsÆ |
| 1/2 |
|
French bread loaf |
| 6 |
tb |
Tomato, chopped and seeded |
| 1 |
pn |
Rosemary, chopped |
| 1 |
pn |
Oregano or basil, chopped |
INSTRUCTIONS
OPTIONAL
by Olive McFarlane
Preheat oven to 350 degrees. Bring the garlic and water to a boil. Simmer
for 5 to 10 minutes. Turn off the heat and wisk in Butter Buds. Pour or
spoon the garlic stock over the sliced bread. If desired, distribute the
tomato and herbs over the bread. Wrap the bread in foil and bake for about
ten minutes. Open the foil and broil for about one minute more until the
desired warmth or crispness.
Posted to JEWISH-FOOD digest V97 #031 by "NINO BARONE Inc."
<nbarone@chisnet.com.mx> on Jan 26, 1997.
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