KATHY WILLIAMS (Murfreesboro, Tennessee) always took her son to Sunday school while she went to “big church.” Now, her son has two daughters of his own, and he takes them (Kathy’s granddaughters) to Sunday school, and they love it! SYDNEE HARRIS (also of Murfreesboro) shares that her Grandma Kathy is a smart and talented woman. Sydnee and her older sister love to go to Grandma’s house and swim in the pool. “My daddy also hopes my sister and I will one day grow to love Grandma’s cheesy baked red potatoes and asparagus with hollandaise sauce as much as he does,” Sydnee adds.
1 loaf French bread
½ cup (1 stick) butter, softened or partially melted
1 (6.5 ounce) container soft spreadable cheese*
1 ½ cups shredded Italian blend cheese**
2 tablespoons fresh parsley, finely chopped
1 Preheat the oven to 400 degrees.
2 Horizontally cut the loaf of French bread in half and place both sides on a cookie sheet with the cut side up. Spread the butter and then the soft spreadable cheese evenly on each half. Sprinkle shredded cheese on each half and top with parsley. Cover the bread with foil and bake for 35 minutes.
3 Remove from the oven and change the oven setting to high broil. Remove the foil from the bread and broil for 1 minute or until the cheese has completely melted and begins to bubble. Remove from the oven and carefully slice the bread in diagonal pieces and serve. Store leftovers in the refrigerator in a sealed plastic bag or freeze.
MAKES 8 SERVINGS.
* Grandma suggests Alouette® Garlic & Herbs for the spreadable cheese.
** Use any blend of the following for the shredded cheese: mozzarella, provolone, Parmesan, Fontina, Romano, or Asiago.