Herbed Bread

1/4 cup butter
2 Tbl. vegetable oil
1 tsp. minced garlic
3 Tbl. grated Parmesan cheese
2 Tbl. chopped chives
1 tsp. Dijon mustard
1 loaf (8 oz) French bread cut into 1/2" slices

Melt butter in a small frying pan. Add oil and garlic. Sauté until garlic is tender. Remove from heat. Stir in Parmesan, chives and mustard. Cook for about 5 minutes. Stir until creamy. Spread on one side of each slice of bread. Bake in a 400 degree oven, butter side up, for 6-8 minutes or broil 2-3 minutes or until lightly browned.

Changes - This is really too good to change. I've tried other cheeses but when melted they seem to clump and won't blend with the butter. So, I make this one as is.

Brussels Sprouts with Parmesan

1 1/2 lb. frozen Brussels sprouts
3 Tbl. butter
1/4 cup seasoned bread crumbs
3 Tbl. shredded Parmesan cheese

Preheat oven to 325 degrees. In a saucepan boil Brussels sprouts in salted water for 8 - 10 minutes. Drain. Place in a 1 1/2 qt. baking dish sprayed with non-stick spray. Melt 2 Tbl. butter and drizzle over sprouts. Mix bread crumbs, cheese and 1 Tbl. butter. Sprinkle over sprouts. Cover and bake for 10 minutes, Uncover and bake another 10 minutes. Serves 6

Changes - Use broccoli spears instead of sprouts, add mushrooms before adding bread crumb mix or use a another flavor of cheese. This is also good when you add a can of condensed cream of mushroom, chicken or celery soup (undiluted) before adding the bread crumbs.