Lemon-dill coating
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Finely crushed plain Melba toast rounds |
| 2 | tablespoons | Paprika |
| 2 | tablespoons | Lemon pepper |
| 4 | teaspoons | Dried whole dillweed |
| 1½ | teaspoon | Dry mustard |
Directions
Recipe By : Cooking Light, Sept 1994, page 118 Combine all ingredients in large zip-top heavy-duty plastic bag; seal bag, and shake well. Yield: 2 cups (serving size: 2 tablespoons).
Serving Ideas : Use as a coating mix for fish or chicken.
NOTES : The orginal recipe call for 2 tablespoons of lemon rind , but we found lemon pepper added the taste that we like best. Store tightly sealed in refrigerator; shake well before each use. cal. 119 fat 0 Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@... on Mar 27, 1997