farmer@bali.amd.com (Suzanne Farmer) (04/04/91)
This is in response to a request for a garlic bread recipe. I cut it from a newspaper many years ago (judging from my yellowed copy) and I'm not sure of its origin. However, it's the best I've tried to date. HENNINGER'S ALE HOUSE GARLIC BREAD 1/2 pound butter, softened 1 tablespoon fresh garlic, minced 1 teaspoon dried basil 1 teaspoon oregano 1 teaspoon red pepper flakes (I substitute 1/2 tsp. ground red pepper) 1 teaspoon dried parsley 1/2 cup grated Parmesan cheese Mix all ingredients. Spread generously on day-old Italian bread (slices ~1.5" thick). Broil until bubbly and golden. Note: It is very important to get day-old bread. Fresh bread will get too soggy. This garlic spread will keep for months in the refrigerator.