Dilly Cheese Cubes
|French bread loaf||1 (Unsliced)|
|Butter||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||4 Cup (64 tbs)|
|Dried dill weed||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Grated onion||1 Tablespoon|
|Eggs||2 , slightly beaten|
Remove crust from bread; reserve crusts for another purpose.
Cut bread into 1-inch cubes; set aside.
In a medium saucepan, stir butter and cheese over low heat until melted.
Stir in dill weed, Worcestershire sauce and onion.
Use a whisk or electric mixer to beat in eggs.
Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides.
Shake off excess sauce.
Arrange coated cubes on an ungreased baking sheet.
Refrigerate 1 to 2 days or freeze immediately.
Store frozen cubes in airtight containers up to 6 months.
To serve, preheat oven to 350°F (175°C).
Bake refrigerated cheese cubes 10 minutes, frozen cheese cubes 15 minutes.
Serving size: Complete recipe
Calories 3564 Calories from Fat 2267
% Daily Value*
Total Fat 255 g392.2%
Saturated Fat 160.5 g802.3%
Trans Fat 0 g
Cholesterol 1149.1 mg383%
Sodium 4253.5 mg177.2%
Total Carbohydrates 175 g58.3%
Dietary Fiber 12.3 g49.3%
Sugars 2 g
Protein 145 g289.4%
Vitamin A 206.9% Vitamin C 11.3%
Calcium 360.3% Iron 98.6%
*Based on a 2000 Calorie diet