Star Recipes: Rosemary Parmesan Bread

Monday, February 11, 2008

Rosemary Parmesan Bread

1/2 c butter
1/2 c grated parmesan cheese
1 garlic clove, minced
fresh or dried rosemary
1 loaf (1 lb) French bread, halved lengthwise

Melt the butter. Stir in the cheese and garlic. Spread over cut side of bread. Sprinkle with rosemary. Place bread, cut side up, on and ungreased baking sheet. Bake at 400 degrees for 15 min or til lightly browned. Slice and serve warm. Makes 14-16 servings.

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Cooking Notes

*Whenever a recipe calls for a cream based soup (ie. cream of mushroom), I always use the 98% fat free kind. This does not affect the outcome of the recipe unless I specifically note it on the individual recipe.

*I only use brown rice. The recipes here are for white rice unless otherwise noted. Instant brown rice can be substituted in place of instant white rice without changing the rest of the recipe. To substitute uncooked regular brown rice for uncooked regular white rice in casseroles, follow these directions.