| 1/2 | loaf (1-pound size) Italian or French bread |
| 1/4 | cup butter or margarine, softened |
| 3 | tablespoons chopped fresh parsley |
| 1/4 | teaspoon garlic powder |
| 1. | Heat oven to 400ºF. Cut bread diagonally into 1-inch slices. |
| 2. | Mix remaining ingredients. Spread butter mixture over one side of cut surfaces of bread; reassemble loaf. |
| 3. | Wrap loaf securely in heavy-duty aluminum foil. Bake 10 to 15 minutes or until hot. |
|
| Store fresh parsley much like you would fresh flowers: Put stems into a glass full of water. Your "bouquet" of parsley will last about 1 week if you cover the parsley leaves with a plastic bag and refrigerate. |
|
| Chopping fresh parsley (or other fresh herbs) is a breeze when you place it in a cup and use kitchen scissors to snip it into small pieces. |
Nutrition Information:
255 ( 125 ); 14 g ( 8 g); 30 mg; 410 mg; 29 g ( 2 g); 5 g 12 %; 2 %; 4 %; 10 % 2 ; 2