Recipe: Crisp Croutons for Salads or Soups (Kellogg's, 1978)

CRISP CROUTONS FOR SALADS OR SOUPS

1/4 cup regular margarine or butter
2 cups Croutettes herb seasoned croutons

Melt margarine in large frypan over low heat. Add croutons, stirring until well coated. Cook, stirring frequently, until croutons are crisped and lightly browned. Remove from heat.

Toss croutons with salad greens or sprinkle over salad just before serving. Or serve generous spoonfuls atop soup.

VARIATIONS:

Any of the following may be stirred into melted margarine before adding croutons:
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 drops liquid pepper sauce

Any of the following may be tossed with the crisp golden croutons:
2 teaspoons dill weed
2 tablespoons grated parmesan cheese
2 tablespoons dried parsley flakes

Makes 2 cups
From: Recipelink.com
Source: The Kellogg's Cookbook, The Kellogg Company, 1978

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