"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Barbecued French Bread, by Betty DeLong, is from THE BYER FAMILY COOKBOOK ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. chopped onions 2 T. butter 1 clove garlic, minced fine 1/2 c. chili sauce 1 T. Worcestershire sauce 2 T. vinegar 2 t. brown sugar 1/2 t. celery salt 1 t. French's prepared mustard 1/2 c. grated Parmesan cheese 1 lb. loaf French, or any hard-crusted bread
Saute onion until golden and tender in butter. Add all other ingredients except bread and cheese. Simmer until mixture thickens--about 1/2 hour. Cut bread in wide slices--don't cut completely through lower crust. Place a tablespoon of barbecue sauce in each cut and sprinkle cheese between cuts and over top of loaf. Wrap in aluminum foil. Heat in a 400 degree oven 15 minutes. Serve in foil to keep hot.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.