Coat and roast

Yield: 1 Servings

Measure Ingredient
12 slices Bread; buttered
¼ cup Dried red and green peppers
½ cup Dried parsley
2 teaspoons Cornstarch
½ teaspoon Onion salt
½ teaspoon Celery seed
½ teaspoon Paprika
½ teaspoon Salt
⅛ teaspoon Garlic powder
1 teaspoon Sugar
1 tablespoon Whole wheat flour
2 teaspoons Flavored salt
1 tablespoon Parmesan cheese

Butter bread on 1 side. Bake, buttered side up on a cookie sheet at 250 degrees until golden and crisp about 1 hour. Process in a food processor with pepper flakes and parsley until fine. Mix in remaining ingredients.

Store in a sealed container and use to coat meat or fish, the same as commercial coating mixes.

Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@...

Recipe by: Jean Hopkins-Mom

Posted to MC-Recipe Digest V1 #872 by Carol & Bob Floyd <c.floyd@...> on Oct 28, 1997

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