Soup toasts (part 2)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Any of the below | |
Directions
HERBED TOASTS: Combine ½ c softened butter with 2 t each chopped chives and parsley, ¼ t chopped basil, tarragon and majoram. Chill butter overnight but remove from refr. several hours before using. Cut 2" rounds from 6 slices of white bread. Toast on one side at 450. Remove, spread untoasted side with herb butter and toast another 5 minutes. MELBA TOASTS: Trim crusts from day old bread (white, wheat, or rye). Cut bread into strips or triangles and arrange on baking sheets. Bake at 275 until they are thoroughly dry and delicately browned. Pieces will curl while they roast. DEVILED BREAD STICKS: In large skillet combine ⅓ c butter, 2 crushed garlic cloves, 3 T Worcestershire sauce, ¾ t salt. Heat over low heat. Arrange a layer of bread sticks (see above recipes) in skillet, coat them quickly on all sides. Remove to a baking sheet. Bake at 250 for about 40 min. or until dry and crisp. TINY TOASTED CHEESE SANDWICHES: Butter both sides of thick sliced white bread. Make filling: combine 3 egg yolks, 3 heaping T grated swiss cheese, and prepared mustard, salt and pepper to taste. Fold in 3 stiffly beaten egg whites. Spread mixture thickly on half the bread, top with other half. Cut each sandwich into quarters and brown each side in broiler. More toppings from July 1963"Gourmet". Heather near L.A. 'u'
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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