Dilled Rye Croutons

Cut crusts from 6 slices oval or round rye bread. Dice bread into 1/2-inch cubes. In a large frying pan over medium heat, heat 2 tablespoons each butter or margarine and olive oil or vegetable oil. Mix in 1 clove garlic, minced, and dried dill weed. Add bread cubes, stirring until well coated with butter mixture. Transfer bread cubes to a rimmed baking sheet and spread in a single layer. Bake in a 300? F oven until lightly browned and crisp (25 to 30 minutes). Cool. Makes about 2 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip