Stuart Anderson's Black Angus Cheesy Garlic Bread

Name: Stuart Anderson's Black Angus Cheesy Garlic Bread
Ingredients: 1 tablespoon shredded Cheddar cheese; 2 tablespoons shredded Monterey Jack cheese; 2 tablespoons grated Parmesan cheese; 1 teaspoon chopped fresh parsley; 1/2 teaspoon minced green onion (the white part only); dash salt; 2 tablespoons butter; 1/2 clove garlic, pressed; 1/4 loaf French or Italian bread (see Tidbits)

Stuart Anderson's Black Angus Cheesy Garlic Bread was pinched from <a href="http://www.topsecretrecipes.com/Stuart-Andersons-Black-Angus-Cheesy-Garlic-Bread-Recipe.html" target="_blank">www.topsecretrecipes.com.</a>

"Recent years have brought in steakhouse chains across the country. But before there was Lone Star, Outback, or Ruth's Chris, a real rancher named Stuart Anderson wsa serving up huge cuts of delicious prime beef in his Seattle-based restaurant chain. The first Black Angus restaurant opened on April Fool's Day in 1964 and quickly became known for its huge, juicy cuts of prime rib. Early on, Stuart Anderson's Black Angus served a signature bread dubbed "Ranch Bread" free with each meal. Around five years ago that evolved into Cheesy Garlic Bread, which is no longer free, but is still a delicious and often requested side for any meal. Try to find a large loaf of French or Italian bread for this recipe. The recipe works with just about any type of bread loaf, but to make it more like the original, bigger is better. Source: "Top Secret Restaurant Recipes" by Todd Wilbur...."

INGREDIENTS

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1 tablespoon shredded Cheddar cheese

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2 tablespoons shredded Monterey Jack cheese

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2 tablespoons grated Parmesan cheese

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1 teaspoon chopped fresh parsley

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1/2 teaspoon minced green onion (the white part only)

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dash salt

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2 tablespoons butter

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1/2 clove garlic, pressed

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1/4 loaf French or Italian bread (see Tidbits)

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