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Recipe: Dill Crouton Topping (Betty Crocker, 1969)

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DILL CROUTON TOPPING

1/2 cup unseasoned croutons (or bread cubes, toasted)
1 tablespoon butter or margarine, melted
1/4 teaspoon dill weed
1/8 teaspoon salt

Stir together all ingredients. Sprinkle over hot cooked vegetables.

Makes 1/2 cup.
Source: Betty Crocker Cookbook, 1969
MsgID: 018465
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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