Recipe: Cheesy Garlic Bread*

I hope some of you took advantage of the low price on boneless pork loin last week.  I bought plenty to freeze, and also tried a new recipe we were served at my sister’s home in Wisconsin earlier this summer.  She and her husband own a darling old-time General Store in a resort town in the North Woods of Wisconsin.  One of their colorful customers, “Other George,” (not to be confused with regular George—it’s a small town), made us some Pork Drummies that you cook in such a way that they end up tasting like the most tender, tasty chicken drumsticks.  I tried to follow Other George’s instructions, and the results were delicious.  When pork loin goes on sale again, I’ll explain how to make it.

Meanwhile, I want to share my favorite recipe for Cheesy Garlic Bread.  I got this recipe years ago from Taste of Home magazine and have made it countless times since.  It’s simple and always gets rave reviews.  I have tweaked the recipe a bit, including cutting down the quantity of the secret ingredient (see below) so that it’s just as good but with half the fat and calories of the original version.  This is a must for BBQ season.  Give it a try.  I’m warning you though, it’s addictive!

(This is what it looks like before it is cooked)

(Note, this is enough spread for one regular sized loaf of French Bread like they have at Macey’s, split down the center in half.  Probably 10 servings).

-¾ cup real mayonnaise (not low fat; use Best Foods or Kraft)

-1 cup shredded medium cheddar cheese

-1 large bunch green onions, peeled and sliced

-3 large (or 6 small) garlic cloves peeled and diced 

-½ cup minced fresh parsley

-Paprika

Mix all ingredients together except the parsley and paprika.  Cut the bread in half down the middle as evenly as possible.  Spoon an equal amount on the two halves of bread, then spread evenly, making sure to go right to the edges.  Sprinkle with parsley and light sprinkling of paprika.  Place both halves on a cookie sheet, cover with foil, and refrigerate several hours.  Remove the foil and bake uncovered at 400 degrees for about 15 minutes.  Watch it carefully, because you want it lightly browned, but not overdone (see photo).  Slice into large chunks with an electric knife (so you don’t burn yourself or squish it), or use a sharp regular bread knife, but be careful as it will be hot.  Serve immediately.

*Originally distributed August 2013