* Use the following "Take a Tip From Me on Breads" as the base for this variation. When you come home from the market, slice your loaf of French or Italian bread on the bias, leaving about 1/2 inch attached at the base. Spread with any of the following mixtures and pop into the freezer. When you're ready to serve, just slice off as many pieces as desired, wrap in foil, and warm in the oven. Cream together 1/2 cup butter or margarine with 1 tablespoon Italian herb seasoning and 1 teaspoon chopped fresh parsley.
This Herb Butter recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.
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