as promised....here is the recipe {or lack thereof} for cheese bread. I have to put the story of this here, first though. I was catering a men's group of about 30 men for a weekend. i had some recipes and food ready to go and my friend, gail, came in from louisiana to help me. she has this recipe for garlic toast that is wonderful!!! I have another cheese bread recipe that we used to always have with lasagna but after we had this, the kids decided they like this much better. this 'recipe' is totally up to each individual taste...you can personalize it to your family's likes or dislikes. you start out with margarine...I like country crock because i can get a large container of it at sam's pretty cheaply. you need margarine instead of butter so that it doesn't soak into the bread the way butter does. I am a true butter lover, but this does make a difference. the measurements are not exact, and to some that may be a bit unsettling...gail will tell you...she used to HATE me telling her how to make something because i don't have recipes for most of it....and i am so proud of her for having this {un} recipe.
garlic cheese bread
- 1 container margarine (I use country crock and i get a really big one--and freeze the remainder between uses)
- parmesan cheese--either fresh shredded or dried stuff (not sure what that's called) :) I have always used fresh, but use what you have and what you like
- mozzarella cheese, shredded
- Laurey's garlic salt
- garlic powder, as desired
What I do is put all the margarine in a big mixing bowl. add as much of the cheeses and garlic salt as you desire. mix well, taste and keep adjusting...if it gets salty enough, add garlic to it instead of the salt mixture. its just a mix/taste/mix/taste project. experiment with it...you might like more cheese on it. we have even added cheddar to one batch we made and it was wonderful. once you get it to your liking, spread liberally on bread. Any kind of bread will do, but we use the big loaves of french bread from wal-mart ;) and slice horizontally. bake at 350 until lightly browned on top.
the remainder of the butter mixture can be put back in the container and frozen until the next use. I usually take a big hunk out and put it back in the freezer.
i know this might be a bit vague and a little confusing for those who like exact/precise recipes. if you have any questions...ask gail :) . I am happy to give more direction if this is not clear enough. try it and let me know how you like it!!!