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Garlic Croutons

2 cloves garlic, halved*

3 cups day-old bread or rolls, cubed

3 tablespoons butter, melted, or 3 tablespoons olive oil

Southwestern Croutons

1/2 cup cubed bread

1/2 cup nacho chips, crumbled

1 tablespoon Mexican seasoning mix

2 tablespoons vegetable oil

Italian Croutons

1 cup cubed bread

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon basil

2 tablespoons olive oil

Cheesy Soup Croutons

1 cup cubed bread

2 tablespoons butter

1/4 cup Parmesan or Cheddar cheese, grated


Garlic Croutons: Sauté garlic in olive oil in a large nonstick skillet until tender. Add water, mixing well. Add bread cubes, tossing to coat; remove and discard garlic. Spread bread cubes evenly on baking sheet, and bake at 325 degrees F for 20 minutes or until golden brown. Store in a covered container in the refrigerator for up to 2 months.

* Or use your choice of onion salt, garlic salt, paprika, thyme, poultry seasoning, tarragon, or grated cheese.


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