| 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>
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”