Subject: Fresh Croutons
From: Unicorn (unicorn@indenial.com)
Date: Sun Apr 02 2000 - 03:48:27 EDT
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F O O D F U N N Y
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Thanks to reader Patricia Strauss for this food funny:
A couple were in a restaurant. The waiter noticed that the man was
sliding slowly down in his chair, until he was completely under the
table. The waiter went over to the table, and said to the woman,
"Excuse me Ma'am, but do you know that your husband just slid under
the table?" To which she replied, "Oh, no he didn't - he just walked
in the door!"
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T O D A Y ' S R E C I P E
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These croutons will not only brighten up a soup or salad, but they are
also good to have on hand for a snack. Whether the croutons you make
with this recipe are vegan or just vegetarian will depend on the type
of bread and the seasonings you use. Most good quality French breads
contain no animal products, but be sure to read the label if this is a
concern to you.
Fresh Croutons
2 Tbs (30 ml) olive oil
4 cups (1 L) day old French or Italian bread,
cut or torn into 1/2 to 1 inch (1 - 2 cm) chunks
Optional seasonings:
Garlic powder
Caraway seeds
Sesame seeds
Dried herbs of your choice
Chili powder
Curry powder
Grated Parmesan cheese
Spread the oil on a large baking sheet. Place the bread cubes on the
sheet and stir and toss them to lightly coat with the oil. If
desired, sprinkle with one or more of the optional seasonings. Bake
in a preheated 375F (190C) oven for 8 to 10 minutes, stirring
occasionally, until toasted and golden brown. Cool and store in an
airtight container. Will keep up to two weeks. Makes about 4 cups
(1 L).
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