Recipe of the Week - Croutons

From the kitchen of Susan Johnson

Wednesday, April 14, 2010

Croutons

4 c. cubed bread

1 Tbsp. garlic herb seasoning (or flavor of choice)

Combine bread cubes and seasoning in a 12- by 8-inch dish. Toss well. Microwave on high for 6 to 8 minutes, stirring well at two minute intervals. Cool thoroughly and store in a tightly covered container.

Yields 4 c. croutons.

Note: Bread cubes easier when frozen.

Carrot, fruit and spinach salad Courtesy of Better Homes and Gardens

2 medium carrots, peeled

1 1/2 c. fresh pineapple chunks or one 15-oz. can pineapple chunks, drained

1/4 c. raisins

1/4 c. pecan pieces

1/2 c. plain low-fat yogurt

1 Tbsp. frozen orange juice concentrate, thawed

1 medium white or yellow peach or nectarine

1 1/2 c. torn spinach or sorrel leaves

Using a vegetable peeler, cut carrots lengthwise into thin strips (you should have about 2 c.). In a medium bowl combine carrot strips, pineapple chunks, raisins and pecan pieces. Stir together yogurt and orange juice concentrate. Stir yogurt dressing into carrot mixture. Cover and chill at least 4 hours or up to 3 days.

Cut peach or nectarine into thin wedges and toss with carrot salad. Serve on plates lined with spinach or sorrel leaves. Makes 4 side-dish servings.

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Opinion, Pages 4 on 04/14/2010