| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Miamiherald, Appetizers | 12 | Cups | |
INGREDIENTS
| 4 | c | Cubed sourdough bread (1") |
| 2 | ts | Olive oil |
| 1/2 | c | Hulled pumpkin seeds |
| 2 | tb | Parmesan cheese; grated |
| Freshy ground pepper | ||
| 2 1/2 | c | Mini pretzels |
| 1/3 | c | Shelled pistachios |
| 1/3 | c | Roasted peanuts |
| 4 | c | Spiced Veggie Crisps |
INSTRUCTIONS
Prehaet oven to 375 degrees F. Put the bread ina bowl and drizzle the oil over it while turning the cubes. Spread on a baking sheet and bake lightly until browned and crisp, about 15 minutes, stirring twice. Meanwhile put pumpkin seeds in a skillet over medium-low and stir constantly until they begin to pop. Set aside. Put hot croutons in a large bowl and toss with the Parmesan and pepper. Add pumpkin seeds, pretzels, pistachios, peanuts and vegetables. Toss well. Store in self-sealing plastic bags Nutrtional info per half-cup serving: 95 cal; 5g fat, 3g pro, 12g carb Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 Posted to MM-Recipes Digest V3 #232 Date: Sun, 25 Aug 1996 12:50:07 -0400 From: "CIndy Rogers" <crogers@coastalnet.com>
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