Recipe - Dilly Cheese Cubes

8 ounce Loaf French Bread
One half cup Butter
1 pound Cheddar Cheese; Shredded
2 teaspoon Dried Dill Weed
1 teaspoon Worcestershire Sauce
1 tablespoon Grated Onion
2 Eggs; Slightly Beaten

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 MCRecipe Digest by Meg Antczak meginny@frontiernet.net on May
06, 1998