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2 small loaves French bread 8 oz. grated Swiss cheese 1/2 pound real butter, softened 1 tsp. garlic salt 3/4 tsp. celery seed 1 Tbsp. parsley Mix last five ingredients together. Let them soften to room temperature. Pull off top and sides of a soft-crusted loaf of French bread. Slice bread every 1 1/2" or so, but don't cut through to bottom crust. Use half the cheese mixture and spread between the slices. Use the other half of the mixture to frost the top and sides. Wrap between two pieces of foil. (*May be frozen at this point. If so, thaw before completing recipe.) Bake at 400 degreesF. for 15 minutes. Remove foil from top and bake another 10 minutes or until light brown. Finish cutting through to the cottom crust and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |