Recipe - French Bread Butter

1 pound Butter; or margarine (I like
salted real butter)
1 teaspoon Thyme
One half teaspoon Dry parsley flakes
1 teaspoon Celery seed
4 Green onions; finely chopped
One half 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 4550 minutes.

Posted to BakeryShoppe Digest V1 #230 by Becky Kivak
bkivak@bellsouth.net on Sep 11, 1997