I make these croutons for salads and to add to soups. They never last long in the house, they are just so good to snack on. This recipe is taken from Better Homes and Gardens New Cookbook.
1. Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes; set aside. In a large skillet melt 1/4 cup butter or margarine. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300F oven for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 1 week. Makes about 2 cups.
This sauce is very close to the original that is made at Grape’s. This recipe is taken from Winnipeg Free Press Recipe Swap Favourites by Ilana Simon.
2/3 cup mayonnaise
1/3 cup honey
1/4 tsp dill (or more to taste)
1. Mix together and chill. Serve with raw vegetables or appetizer sized chicken fingers.
I have been making this recipe for years, my step-daughter loved these as a little kid….now my 3 and 5 year old devour them every time I make them too. This recipe was taken from Winnipeg Free Press Recipe Swap Favorites 2000 by Ilana Simon. I omit the melted butter. I always make these with “Supposed to be Grape’s Honey Dill Dip” also found on this blog.
4 chicken breasts, boned
1 cup corn flake crumbs
1/2 cup Parmesan cheese
1 tsp thyme
1 tsp parsley
1/2 tsp poultry seasoning
1 tsp garlic salt
1/2 cup melted butter
1. Cut chicken into 1-inch pieces.
2. Mix together all dry ingredients
3. Dip chicken in melted butter and roll in dry mixture. Place on cookie sheet sprayed with vegetable spray. Bake in 400 F oven for 12 to 15 minutes (turning once) or until done.