Dilly cheese cubes
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Loaf French Bread |
| ½ | cup | Butter |
| 1 | pounds | Cheddar Cheese; Shredded |
| 2 | teaspoons | Dried Dill Weed |
| 1 | teaspoon | Worcestershire Sauce |
| 1 | tablespoon | Grated Onion |
| 2 | Eggs; Slightly Beaten | |
Directions
Remove crust from bread; reserve crusts for another purpose. Cut bread into 40 1" cubes; set aside. Add butter and cheese to a medium saucepan over low heat. Cook, stirring, until melted. Stir in dill weed, worcestershire sauce and onion. Remove from heat and cool slightly. Use a whisk or electric mixer to beat in eggs. Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides. Shake off excess sauce. Arrange coated cubes on an ungreased baking sheet. Refrigerate 1 to 2 days or freeze immediately. Store frozen cubes in airtight containers up to 6 months. To serve, preheat oven to 350. Bake refrigerated cubes 10 minutes or frozen cubes 15 minutes. Serve hot.
Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on May 06, 1998