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.