1 loaf very thin Pepperidge Farm bread, frozen

Make a spread of: 1 tsp. dried chevril 1 tsp. parsley 1 tsp. dried tarragon 1 tsp. dried chives 1 tsp. garlic powder

Spread it lightly on each piece of bread. Cut into 4 pieces (finger shaped). Bake at 375 degrees for 15 minutes until lightly browned. NOTE: Will keep for 6 weeks in a tin.