BIG PLOY’S GARLIC BREAD
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 161). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
When you eat at Big Boy restaurants, at least those in Michigan (operated by Elias Brothers), you can enjoy their special garlic bread with most of the dinner selections. At home, it is a trick to imitate; but, in the sincerest form of flattery, I try to this way…
INGREDIENTS:
¼ pound butter or margarine
½ cup oil
1 tablespoon each of: Worcestershire, Soy Sauce, and A-1 Steak Sauce
1 teaspoon garlic salt
6 hard rolls (or hot dog buns) [cut in half, horizontally]
INSTRUCTIONS:
In a small skillet melt butter or margarine, but do not let it turn brown nor change color. Keep the heat properly adjusted at medium to control the melting. Stir in oil, Worcestershire, Soy sauce, and A-1 steak sauce. Add garlic salt.
Stir it well and, at once, remove from heat before garlic has a chance to overwhelm you – and it will – even in salt-form, when too much heat is applied too quickly. Dip, quickly, just to coat the cut surfaces of 6 hard rolls (or hot dog buns) and transfer to a lightly greased skillet to brown on the coated sides slowly, until crispy. Sufficient to coat 6 cut rolls or buns.
See also…
