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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 2, 2008

Garlic Bread

Serves: 18


  Download this recipe.

1 clove garlic, finely chopped, or 1/4 tsp garlic powder
1/3 cup butter or stick margarine, softened*
1 loaf (1 pound) French bread, cut into 1-inch sliced

1. Heat oven to 400°.

2. Mix garlic and butter.

3. Spread butter mixture over 1 side of each bread slice. Reassemble loaf; wrap securely in heavy-duty aluminum foil.

4. Bake 15 to 20 minutes or until hot.

*Spreads with at least 65% vegetable oil can be used.

Microwaving Garlic Bread
Save time by heating the buttered loaf in the microwave. Don’t wrap in foil. Instead, divide the loaf in half, and put the halves side by side in a napkin-lined microwavable basket or dinner plate. Cover with a napkin and microwave on Medium (50%) 1 1/2 to 3 minutes, rotating basket 1/2 turn after 1 minute, until bread is warm.

Herb-Cheese Bread: Omit garlic. Mix 2 teaspoons chopped fresh parsley, 1/2 teaspoon dried oregano leaves, 2 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic salt with the butter.

Onion Bread: Omit garlic if desired. Mix 2 tablespoons finely chopped onion or chives with the butter.

Seeded Bread: Omit garlic if desired. Mix 1 teaspoon celery seed, poppy seed, dill seed or sesame seed with the butter.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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