Recipe - Toasted Garlic Bread

3 One fourth pound BUTTER PRINT SURE
1 tablespoon GARLIC DEHY GRA
13 pound BREAD FRENCH 12 OZ #59

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 400 F. OVEN
:

1. PLACE BUTTER OR MARGARINE IN MIXER BOWL. WHIP AT MEDIUM SPEED
UNTIL CREAMY. ADD GARLIC; BLEND THOROUGHLY.

2. SLICE EACH LOAF IN HALF LENGTHWISE. PLACE 5 HALF LOAVES ON EACH
PAN. SPREAD EACH HALF LOAF WITH ABOUT 2 OZ (One half CUP) GARLICBUTTER
MIXTURE.

3. HEAT 10 TO 15 MINUTES OR UNTIL EDGES ARE TOASTED TO A GOLDEN BROWN.
CUT EACH HALF LOAF IN 8 SLICES.

4. SERVE HOT.
* ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 4 TBSP (12 CLOVES) DRY GARLIC, MINCED, MAY BE USED.
SAUTE' GARLIC 5 MINUTES. ADD TO WHIPPED BUTTER. FOLLOW STEPS 2 THROUGH 4.

NOTE: 2. IN STEP 2, 100 HARD ROLLS MAY BE SPLIT AND USED. EACH PORTION:
2 SPLIT ROLLS.

Recipe Number: D00700

SERVING SIZE: 2 SLICES

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.