1 loaf French bread un-sliced

1/2 cup soft butter

4 cups grated cheddar cheese

2 tsp. dry dill weed

1 tsp. Worcestershire sauce

1 tbsp. grated onion

2 eggs, beaten

Remove crusts from bread. Reserve crust for another purpose. Cut bread into 1 inch cubes, set aside. In a medium saucepan, stir butter and cheese over low heat until melted. Stir in dill weed, Worcestershire and onion. Beat in eggs. Remove from heat.

Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides. Shake off excess sauce. Arrange coated cubes on an ungreased baking sheet.

Refrigerate 1-2 days or freeze immediately. To serve, preheat oven to 350 degrees and bake refrigerated cubes 10 minutes, frozen cubes 15 minutes. Serve hot. Makes about 65 appetizers.