Side Pannel
Dilly Cheese Cubes
Ingredients List
- 8 oz Loaf French Bread
- 1/2 c Butter
- 1 lb Cheddar Cheese; Shredded
- 2 ts Dried Dill Weed
- 1 ts Worcestershire Sauce
- 1 tb Grated Onion
- 2 Eggs; Slightly Beaten
Directions
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.
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.
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