INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees.
Slice each piece of bread on the diagonal into triangular pieces. To shape
each crouton, slice off the crust on one side of the triangle, then make a
parallel slice, removing a corner of the bread. Trim the remaining crust
with three small cuts to make a wedge.
Spread the butter with your fingers in the center of a cookie sheet. Press
each wedge into the butter and rub gently to coat on one side, then turn it
over, buttered side up. Arrange all the wedges on the buttered area of the
sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until
nicely colored and crisp.
To serve, pile the fresh parsley in a small mound. Dip the point of the
toasted wedge into the beef-stew sauce, then press the moistened end into
the parsley to coat. Arrange 2 croutons on every serving plate or bowl of
stew.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 5 Calories (kcal); trace Total Fat; (15% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9388
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”