| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Bobbie’s no, Condiments/, Miscellaneo |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fine bread crumbs; put toast in blender to yeild 4 cup fine powder |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Corn oil |
| 3 |
sm |
Cloves garlic; sliced very fine |
| 1 |
c |
Chopped fresh parsley |
| 1 |
ts |
Seasoned salt |
| 1 |
ts |
Black pepper |
| 1/2 |
ts |
Powdered oregano |
| 1/2 |
ts |
Sweet basil leaves; crushed |
INSTRUCTIONS
Combine all ingredients in large mixing bowl, mixing well. Stir the mixture
several times through a sieve, rubbing the larger pieces of the ingredients
through the holes of the sieve with back of the spoon OR put it all through
your blender, a little at a time, until powdered, using high speed. Store
in refrigerator in covered container to use within a week, or can be frozen
for up to one year. To Use: Put 1 1/2 cups (approx.) in a food bag. Moisten
chicken pieces in water. Coat by dropping into a bag of mix. Shake until
coated. Place in a single layer in greased baking pan. Drizzle in melted
butter, aobut 1 tablespoon per piece and bake at 400 F. uncovered, without
turning pieces, about 40 minutes or until tender. MC formatting by
bobbi744@sojourn.com
NOTES : Good for chicken as well as fish and veal.
Recipe by: Gloria Pitzer's Better Cookery Cookbook
Posted to Bakery-Shoppe Digest by Roberta Banghart <bobbi744@sojourn.com>
on Apr 05, 1998
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