Coat and roast
1 Servings
Ingredients
| Quantity | 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 |
Directions
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