mitchell
Crash Test Dummy
Seasoning Mix:
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons paprika
1/2 teaspoon ground black pepper
Seasoned Flour: add above seasoning mix and 1 cup of plain old white flour. Mix well before use.
Seasoned breadcrumbs: 1 cup plain bread crumbs; purchased or made to the above seasoning mix. Mix well before using. To make your own bread crumbs, crumble a loaf of Vienna or French bread* that you dried out in the oven preheated to 350 degrees for a few minutes until hard and slightly golden, but not browned. Crush in a plastic ziploc when cooled with a rolling pin for nice fine bread crumbs.
It is best to make a large amount of these two at one time to save work later. Store in an air tight containers to keep handy for everyday use. They store as well as flour and store bought seasoned breadcrumbs.
* Do not use plain white bread for storage breadcrumbs. Vienna and French breads are made with recipes that call for no eggs or milk and this is the reason they will store well. Regular breads use milk and/or eggs and will not work for storage purposes; only for immediate use.
Kath
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons paprika
1/2 teaspoon ground black pepper
Seasoned Flour: add above seasoning mix and 1 cup of plain old white flour. Mix well before use.
Seasoned breadcrumbs: 1 cup plain bread crumbs; purchased or made to the above seasoning mix. Mix well before using. To make your own bread crumbs, crumble a loaf of Vienna or French bread* that you dried out in the oven preheated to 350 degrees for a few minutes until hard and slightly golden, but not browned. Crush in a plastic ziploc when cooled with a rolling pin for nice fine bread crumbs.
It is best to make a large amount of these two at one time to save work later. Store in an air tight containers to keep handy for everyday use. They store as well as flour and store bought seasoned breadcrumbs.
* Do not use plain white bread for storage breadcrumbs. Vienna and French breads are made with recipes that call for no eggs or milk and this is the reason they will store well. Regular breads use milk and/or eggs and will not work for storage purposes; only for immediate use.
Kath