Crumbs: Seasoned Bread Crumbs

posted by JudyAZ 02-18-102 1:40 PM

Seasoned Bread Crumbs

2 cups fine dry bread crumbs(directions follow)
1/3 cup instant minced onion
2 tablespoons parsley flakes
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon monsodium glutamate
3/4 teaspoon pepper
3/4 teaspoon Italian seasoning or mixed Italian herbs

Bread Crumbs: Both fresh and dried bread crumbs are most easily made by pulverizing bread in a blender or food processor or by tearing up by hand; dry crumbs can also be made with a rolling pin. Use unsweetened white bread without crusts for fresh crumbs. For dry crumbs, dry out the bread first in a 250 degrees F oven, and use some of the crust, if you wish. Do not use stale bread or the crumbs will have a stale taste.To prevent mold, store crumbs in the freezer, wrapped tightly in a plastic bag, where they will
keep for several weeks.

Seasoned Bread Crumbs: Mix thoroughly the 2 cups bread crumbs with all other ingredients. Store in
airtight container in cool dry place. Makes 2-1/3 cups.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line