| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine. softened; (1/2 cup) |
| 2 |
|
Cloves garlic; minced, up to 4 |
| 2 |
tb |
Chopped fresh chives |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
|
Loaf French bread; (baguette) |
INSTRUCTIONS
8 SERVINGS LACTO/VEGAN
This garlic bread is best served right out of the oven.
Preheat oven to 400 degrees.
In a food processor, combine butter, garlic, chives and parsley. Process
until smooth and well-blended.
Cut bread, almost through to the crust, into slices about 1-inch wide.
Spread garlic butter in slits. Wrap bread in foil (if necessary, cut loaf
in half and wrap each half separately).
Bake 20 minutes. For a crisp, golden crust, unwrap loaf for last 5 to 10
minutes of baking time.
PER SLICE: 123 CAL.; 2G PROT.; 7G TOTAL FAT (4G SAT.); 13G CARB.; 16MG
CHOL.; 214MGSOD. 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 54
Converted by MM_Buster v2.0l.
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