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     Title: Making Croutons
Categories: Salad, Bread
     Yield: 1 Batch

     1    Recipe

 Trim the crusts from leftover slices of bread.  I freeze left over
 heels from my ABM bread, so this is a way of using up the less
 marvelous breads I make. (leave some crust on, if you are adventurous
 )  Any kind/or mix of breads, but sweet breads aren't so hot.  Spread
 the slices with butter or margarine (melting the stuff first and
 brushing it on works nice), and cut into 1/2 inch cubes.

 Put the cubes on a rimmed baking sheet, and sprinkle them with garlic
 powder and Italian seasoning.   Bake in a 350 F oven for 25-30
 minutes. Turn 'em and stir 'em once or twice.  Store in a covered
 container, in the 'fridge.

 Yes, I <have>> done this, all you non-believers.  The above is my
 wording of what I learned in Bread Machine Magic, by Linda Rehberg
 and Lois Conway.

 Variations, from Bread Machine Magic:

 *  Use dried dill instead of Italian seasoning.
 *  Sprinkle with Parmesan Cheese before baking.
 *  Leave out butter and garlic powder, put a little minced garlic
    in some olive oil and drizzle it (love that word) on before
    baking.
 *  You can also melt some butter/oleo in a skillet, add seasonings
    and cubes, and saute to a golden brown (instead of using an oven.)

    But it uses a lot more butter.

 Typed by Burt Ford.  U/L to NCE by Burt Ford 9/95  3/97.

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