COOKING WITH THE SNAP: Cheese Bread
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
From the Kitchen of Lisa Forrest
1 loaf French Bread
2 stalks Green Onions (scallions)
1 garlic clove, chopped
1 stick Butter, Room Temperature
1/2 c. Mayonnaise
1 lb. Monterey Jack Cheese, Grated
Combine butter, mayonnaise, cheese, garlic and green onions in a mixing bowl. Stir together until thoroughly combined.
Spread mixture onto French bread that has been sliced lengthwise.
Bake at 350 degrees F for 20 to 25 minutes or until cheese is melted and browning.