Yield: 12 Cups
| Measure | Ingredient |
|---|---|
| 4 cups | Cubed sourdough bread (1\") |
| 2 teaspoons | Olive oil |
| ½ cup | Hulled pumpkin seeds |
| 2 tablespoons | Parmesan cheese; grated |
| \N \N | Freshy ground pepper |
| 2½ cup | Mini pretzels |
| ⅓ cup | Shelled pistachios |
| ⅓ cup | Roasted peanuts |
| 4 cups | Spiced Veggie Crisps |
Prehaet oven to 375 degrees F. Put the bread ina bowl and drizzle the oil over it while turning the cubes. Spread on a baking sheet and bake lightly until browned and crisp, about 15 minutes, stirring twice. Meanwhile put pumpkin seeds in a skillet over medium-low and stir constantly until they begin to pop. Set aside. Put hot croutons in a large bowl and toss with the Parmesan and pepper. Add pumpkin seeds, pretzels, pistachios, peanuts and vegetables. Toss well.
Store in self-sealing plastic bags Nutrtional info per half-cup serving: 95 cal; 5g fat, 3 g pro, 12g carb
Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96