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Make Your Own Bread Crumbs and Croutons

Guest Author - Sandy Moyer


Make Your Own Dry Bread Crumbs, Plain or Seasoned -

Place stale bread slices in the oven, set at 225° for about 15 minutes. Turn the slices over to dry for 15 more minutes.

Tear the dried slices into pieces and process to fine crumbs in a blender or food processor. Use the crumbs to coat veal, chicken, or seafood or as a filler in meat loaf.

For Italian seasoned bread crumbs. Add about 1/2 tsp. Italian seasoning mix to 1 cup dry bread crumbs.




Make Your Own Croutons -

Spread slightly stale bread with butter, margarine or olive oil. Cut into cubes. Place the bread cubes on a foil lined cookie sheet. Sprinkle with garlic powder or onion powder, basil, oregano or your favorite seasoning blend.

Bake in a preheated oven at 225° for 20 to 25 minutes or until dry and lightly browned, turning the cubes over after about 15 minutes.

Use in salads, soups, or in bread stuffing.




Acrylic Canisters - Set of 4
Keep stored foods ultra-fresh and view without opening. These classic, clear acrylic canisters with chrome locking clamps and silicone gaskets seal out moisture while preserving freshness.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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