| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3/4 | lb | BUTTER PRINT SURE |
| 1/4 | ts | GARLIC DEHY GRA |
| 2 | lb | BREAD SNDWICH 22OZ #51 |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. TRIM CRUSTS FROM BREAD; CUT BREAD INTO 1/2 INCH CUBES. 2. MELT BUTTER OR MARGARINE. BLEND IN MINCED DRY GARLIC OR 1 CLOVE. . 3. POUR MIXTURE EVENLY OVER LIGHTLY-BROWNED CROUTONS; TOSS LIGHTLY. 4. BROWN LIGHTLY IN OVEN ABOUT 6 MINUTES. NOTE: 2 LB BREAD WILL YIELD 1 GAL LIGHTLY-BROWNED CROUTONS. Recipe Number: D01601 SERVING SIZE: 8 CROUTONS From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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