Homemade Herbed Croutons

I love flavorful croutons. These could even be made out of artisan bread or Texas toast.. For special occasions I like to cut them a few of the slices of bread into shapes, and mix them with the cubes.  You can make a lot and freeze them.  Toast on a cookie sheet to thaw.  Let cool and serve.

Ingredients:

5-6 slices of bread

2 tablespoons olive oil

2 tablespoons butter or bacon drippings

1 garlic clove (crushed)

1/4 teaspoon basil

1/4 teaspoon dried oregano

1/4 teaspoon thyme

1/4 teaspoon rosemary

Optional-

1/4 cup Parmesan cheese

1 tablespoon sesame seeds

Directions:

Cube or cut into shapes (mini hearts or stars) the slices of bread. Dry bread.  Mix oil, butter, and saute garlic in a large skillet. Turn off heat. Toss in herbs.  Mix bread, cheese, and sesame seeds.  Toss bread mixture into herb mixture until well coated. Spread on cookie sheet and bake in 300 degree oven until toasted brown, about 25 minutes.

Super Salad Seasoning Mix

Makes 3 cups

Ingredients:

2 cups grated Parmesan cheese
2 teaspoons salt
1/2 cup sesame seed
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
2 tablespoons parsley flakes
1/2 teaspoon dried dill seed
2 tablespoons poppy seeds
3 tablespoons celery seed
2 teaspoons paprika
1/2 teaspoon fresh ground pepper ( I use a blend of black, red, and green peppercorns)

Directions:

Mix all ingredients in a small mixing bowl, until thoroughly mixed and evenly distributed. Store in an air tight container and refrigerate. If refrigerated, will keep 6 months or longer. If stored in a cool dry place, use within 3-4 months.

Great sprinkled on salads, baked potatoes, white rice, on butter topped rolls, and as a garnish on potato salad.