Sunday, January 30, 2005


Ever wonder what to do with - or toss - stale bread? Croutons for salads, soups, chowders, or a dozen other things are great tasting, and easy to make.

• 6-8 slices of stale bread, preferably white - but ANY kind - except rye. And more slices if you have them.
• Garlic powder
• Powdered Thyme
• Powdered Rosemary
• Salt
• Pepper
.• 3 TBS Olive oil
• 3 TBS butter

Dice/slice bread into half inch pieces (Crust excluded.)Heat pan to hot with olive oil and butter and just before smoking stage, add bread cubes into pan, sprinkle with rosemary, thyme, garlic powder, salt and pepper. Stir constantly until bread cubes are a golden toasty color, and appear dry. Remove bread cubes, place on paper towel to degrease, and place in container if you're not going to use them right away. Refrigerate. They are so good in soups and anything that calls for or suggests croutons.

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