Yield: 1 Servings
|1 pounds||Butter; or margarine (I like salted real butter)|
|½ teaspoon||Dry parsley flakes|
|1 teaspoon||Celery seed|
|4||Green onions; finely chopped|
|½ teaspoon||Garlic powder|
Butter should be at room temperature. Mix all together and let stand 2 hours before using. Slice French bread; butter both sides. Freeze about 3 days before needed. Keeps about 6 weeks frozen. Bake frozen at 400 degrees for 45-50 minutes.
Posted to Bakery-Shoppe Digest V1 #230 by Becky Kivak <bkivak@...> on Sep 11, 1997