| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 6 |
sl |
Stale, dry bread (up to 8) |
| 1 |
|
Stick margarine, softened |
| 2 |
ts |
Garlic powder |
| 1 |
tb |
Grated parmesan cheese |
| 1 |
ts |
Chopped, dry parsley (personal note: I subbed an equal amount of Italian seasoning, as I didn't have parsley–yummy!) |
INSTRUCTIONS
Preheat oven to 325 degrees. Trim crusts from bread, if desired, and
discard (or put in bird feeder). Mix together margarine, garlic powder,
parmesan cheese, and parsley until well blended. Butter each side of each
slice of bread. Make a stack of the slices, and use a sharp knife to cut
into cubes. Separate the cubes onto a large jelly roll pan or cookie sheet.
Bake at 325 degrees. The time will vary. After 10 minutes baking time, stir
them with a spatula. Continue baking and stirring every 10 minutes until
croutons are evenly brown on all sides. Cool completely, then store in an
airtight container. Notes: You can add all sorts of things to the butter to
add flavor...Italian spices, dry cheddar from boxed macaroni, the spices
from stove-top stuffing...just about anything you're in the mood for.
(Notes from Sharon Frye)
Posted to EAT-L Digest 05 Feb 97 by "Elizabeth A. Post"
<millefiore@FUSE.NET> on Feb 6, 1997.
A Message from our Provider:
“Jesus holds the secret of answered prayer”