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From: farmer@bali.amd.com (Suzanne Farmer)
Newsgroups: rec.food.recipes
Subject: LACTO: Henninger's Ale House Garlic Bread
Summary: orig. subject: BREAD:Garlic Bread
Keywords: recipe LACTO
Message-ID: <1991Apr06.013011.17364@mthvax.cs.miami.edu>
Date: 3 Apr 91 17:00:59 GMT
Followup-To: rec.food.veg
Organization: Advanced Micro Devices, Inc., Austin, Texas
Lines: 27
Approved: aem@mthvax.cs.miami.edu


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.