Croutons
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 357. Vision transcription from the scanned page; needs review.
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Ingredients
- four 1/2-inch-thick slices French bread
- 1/4 cup margarine or butter
- 1/8 teaspoon garlic powder
Instructions
- Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes. In a large skillet melt 1/4 cup margarine or butter. Remove from heat. Stir in 1/8 teaspoon garlic powder.
- Add bread cubes and stir till coated with mixture. Spread cubes into a single layer in a shallow baking pan. Bake in a 300° oven for 10 minutes. Stir. Bake about 5 minutes more or till bread cubes are dry and crisp.
- For variety, make the croutons with other breads such as whole wheat, pumpernickel, or sourdough. Or try omitting the garlic powder and stirring 3 tablespoons Parmesan cheese or 1 teaspoon dried dillweed into the melted margarine or butter.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Croutons.jpg" by Aaron Headly from Ann Arbor, Michigan, United States; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Croutons.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.