Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

LARRY LUTTROPP FVKC70A
L.A. TIMES FOOD SECTION 1/95
1 Loaf French bread
1/2 c Butter -- softened
1 c Asiago cheese -- shredded
1 c Jack cheese -- shredded
1 c Mayonnaise
1 bn Green onions -- chopped
20 ml Garlic, pureed

Split French bread loaf into halves horizontally.

In bowl mix butter, cheeses, mayonnaise, green onions and garlic.
Blend well. Spread cut side of bread halves with garlic cheese
spread. Bake at 350 degrees 7 minutes, then place under broiler about
3 minutes longer. Cut into slices abd serve. Makes 10 to 12 servings.

Each of 10 servings contains about: 329 calories; 637 mg sodium; 46 mg
cholesterol; 23 grams fat; 22 grams carbohydrates; 9 grams protein;
0.11 gram fiber.

Source: Stuart Anderson's Black Angus restaurant executive chef David
R Ford.

It's a wonderful bread to serve with chili or pasta or even by
itself, cut into small pieces, as an appetizer.

Presented by: Rose Dosti, L.A. Times Culinary SOS column, 1/19/95,
H21.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido:
Cooking

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