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Garlic Cheese Bread

From Paul and Gloria Cameron

1 pound, sliced Monterey Jack Cheese
3/4 cup (1 ½ sticks) butter or margarine, melted
2 cloves garlic, minced
2 bunches green onions, sliced
1 Tbsp. poppy seeds
1 lb. loaf of Sour Dough bread (the long oval)

Slice bread loaf at 1/2 to 3/4-inch intervals almost to the bottom of loaf, and then again from end to end - as though slicing and then cutting the slices in half. Be careful to not cut all the way through loaf.

Slip cheese slices in between bread slices.
Melt butter, stir in garlic and onions.
Drizzle butter mixture all over bread, taking care to get it in between all the slices.
Sprinkle with poppy seeds.
Wrap in foil. Bake at 350 degrees for 30 minutes, or until all the cheese is melted.
Serve hot.

Notes:
-Use Mozzarella Cheese, Swiss or your favorite mix, half and half!
-Try French bread, or Italian.
-I love the convenience of bottled garlic, chopped, in olive oil, it’s in the produce dept.
-You may make this earlier in the day, wrap it and store in the fridge. Bake as directed to serve.
-Add chopped black olives, bacon bits, what else?
 

 

 

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