1 loaf sourdough french bread
1 lb margarine or butter softened to roo, m temp.
1/2 lb kraft grated american cheese food (, ?)
1 tbsp powdered garlic
1 tbsp paprika
A Recipe for
Billingsley's Garlic Cheese Toast (Tdn)
Herb Tip |
Tell me what you eat, I'll tell you who you are. |
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I drink no more than a sponge. |
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This Recipe for Billingsley's Garlic Cheese Toast (Tdn) is one of thousands in the Recipes-to-go Cheese Cookbook.
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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Billingsley's Garlic Cheese Toast (Tdn) from the recipe cookbook of Recipes-to-go (Cheese)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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After dinner sit a while, and after supper walk a mile. |
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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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No, I don't take soup. You can't build a meal on a lake. |
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Slice sourdough bread into half-inch pieces and set aside. Combine
margarine, cheese, garlic and paprika. Mix well before spreading on
bread. Place on bottom rackof oven and brol to lightly brown bread
and melt cheese. Serve immediately.
Assorted recipes from the Detroit News, entered by Diane Pahl
Serves: 8
Billingsley's Garlic Cheese Toast (Tdn) Recipe brought to you by Recipes To-Go