| 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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