October 2002 - RECIPE OF THE MONTH

Breads & Breakfast

Garlic Toast

from Angel Sweezea

 

Meals:	1	2	3	4	5	6
Serves:	24	48	72	96	120	144
Ingredients:
Butter or margarine, softened	2 sticks	4 sticks	6 sticks	8 sticks	10 sticks	12 sticks
Olive oil or vegetable oil	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Garlic powder	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Italian seasoning	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Parmesan cheese, optional	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Italian bread, sliced 1” thick	2 loaves	4 loaves	6 loaves	8 loaves	10 loaves	12 loaves

Assembly Directions:
In a medium size bowl, mix together the butter, oil, garlic powder, and Italian seasoning with a spoon. Add Parmesan cheese, if desired. You want the mixture to be a nice spreadable consistency. If it’s too thick, add more oil… maybe a tablespoon at a time, until the mixture is spreadable. Spread both sides of the bread slices with the mixture and put them on a cookie sheet.

Freezing Directions:
Put the cookie sheet of bread slices in the freezer. When they’re frozen, package the slices in a gallon freezer bag. Seal, label and freeze.

Serving Directions:
Preheat the oven to 400 degrees. Put the needed number of garlic toast slices on a cookie sheet and bake for 8-10 minutes. For even toasting, turn the pieces halfway through the baking time.

Comments:
Add more or less garlic powder based on your personal taste. Same with the Italian seasoning. This is a tasty and economical alternative to the expensive garlic toast you buy in the freezer section at your local grocery store.
 

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