1/2 Stick unsalted butter
1/4 Teaspoon onion salt or garlic salt
1/8 Teaspoon dry dill weed or oregano
4 1/2 “Thick sour dough rye or French bread cut into 1/2 “ cubes
Melt butter in heavy large skillet over medium low heat. add onion or garlic salt, and dill weed oregano and stir to combine. Add bread and toss to coat in butter mixture. Cook until golden brown, tossing frequently, about 10 minutes
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!