Yield: 4 Servings
|4 cups||Crustless Bread cut in 2 inc|
|1 cup||Melted butter or margarine|
|\N \N||Herb suggestions below|
|\N \N||1/2 Tsp Onion Powder Variation 2: 2 Cloves|
|\N \N||1/4 Tsp Salt Variation 3: 1 Clove Crushed Garlic|
|\N 1||Tbls Dried Basil|
|\N \N||Grated Parmesan Cheese|
|\N \N||for garnish. (Sprinkle|
|\N \N||over the croutons just|
|\N \N||before toasting.) Variation 4: 2 Tbls|
Using 4 cups of crustless bread that is fresh or one day old, cut into 2-inch squares or tear into chunks. (You can also use cornbread.) Gently toss the bread chunks with 1 cup of melted butter or regular margarine which has been laced with the herb suggestions below. Place on a cookie sheet and toast in a 400 degree F. oven for 10 to 15 minutes if a soft center is desired or for 20 to 25 minutes for crunchier croutons.
Makes enough for about 2½ cups of dip.
HERB COMBINATIONS FOR THE ABOVE RECIPE: Variation 1: 2 Tbls Dried Tarragon Crushed Garlic (Use a
Italian Seasoning Variation 5: 2 Tbls Minced Onion ¼ Tsp Salt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini