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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have an old metal flour canister my MIL gave me over 30 years ago. It was the only tin left from the set, and for some reason I have hung on to it over the years. I love the 1940's design on it, and just that I've had it probably as long as I've been a Mom (34 years. Read more . eeek. ) helped make it hang around that long. I was moving it today, and realized for the first time in a long time that it had recipes all over it. Now at one time this was part of the charm of the tin, but eventually my brain quit registering what it was. So this is one of the recipes from the old tin, I think it would be good with a chicken or fish dish. Ingredients:
1/4 c butter or margarine |
1/2 tsp grated lemon rind |
2 tsp lemon juice |
1 loaf french bread |
Directions:
1. Melt butter: add lemon rind and juice. Cool until slightly thickened. Cut bread into 1-inch slices ALMOST through to bottom crust. Brush butter mixture between slices. Wrap bread in aluminum foil and store in refrigerator until serving time. Place in a preheated 350 degree (moderate) oven and bake 15 minutes.
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