Making the best of snow day provisions
Let’s face it we all overreact to the treat of snow. But just because we have stockpiled enough previsions to last an ice age does not mean that we have to let all those perishables, especially bread, go bad.
Once your sandwiched out, try making these herb seasoned croutons, or since the holidays are coming up, make your own Stovetop-style dressing.
Herb seasoned croutons
5 slices bread
2 tbsp. butter
2 tbsp. olive oil
1 tsp. minced garlic
1/4 c. freshly grated Parmesan cheese
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried thyme, crumbled
Remove crusts from bread. Cut bread in cubes. Melt butter with olive oil in skillet over medium heat. Add garlic and saute 1 minute. Remove pan from heat; add bread cubes, stirring until well-coated with butter mixture. Cool slightly.
Combine Parmesan, oregano and thyme in heavy plastic or paper bag. Add bread cubes; toss to coat evenly with cheese mixture. Spread bread cubes in even layer on ungreased jelly roll pan. Bake at 300 degrees for 35 to 40 minutes or until lightly browned and crisp, stirring occasionally. Cool, then place in freezer storage bag; freeze until needed. Makes about 2 cups.
Herb seasoned stuffing
2/3 c. butter
2 c. chopped onion
2 c. chopped celery
2 chicken broth
1 recipe of homemade croutons
Melt butter in large skillet. Add next 2 ingredients and saute, stirring 5 minutes. Add chicken broth and heat. Pour over croutons and toss to mix.