Heat butter in large skillet over medium heat.
Add bread crumbs; cook, tossing to coat with butter about 10 minutes. Season to taste with salt and pepper.
In a heavy skillet, saute onion and garlic in olive oil until golden color.
Discard garlic.
Add crushed tomatoes, basil, parsley and oregano.
Simmer for about 30 minutes, uncovered, and set aside.
Boil broccoli just until tender; drain and set aside. Toast bread crumbs in a moderate oven or skillet with 1 tablespoon olive oil until golden, being careful not to burn.
Set aside. Cook pasta according to directions on package.
Do not overcook; drain.
Peel and saute eggplant in 2 tablespoons butter until tender. Drain and mash.
Mix in order given.
Pour into baking dish.
Top with 1 cup toasted bread crumbs with 1 stick oleo.
Bake at 250\u00b0 until brown.
br>Add cream, butter and toasted bread crumbs, soaked in milk, keeping it
Discard skin and brown crust from fish; flake enough to equal 1 cup.
Mix with remaining ingredients except dry bread crumbs. Form into croquettes.
Roll in dry toasted bread crumbs.
Place on foil-covered baking sheet.
Bake at 450\u00b0 for 12 to 15 minutes.
o 325 degrees. Spread the bread crumbs in a single layer on
Steam the broccoli, until cooked (6 - 7 minutes).
Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
Put the broccoli in a dish, and sprinkle with the bread crumbs.
Mix
together
first 5 ingredients by hand.
Separately mix together
remaining ingredients for stuffing.
On floured board, reshape potato mixture into 6 to 7 potato shapes.
Make a \"trench\" in potato.
Stuff.
Pinch to close.
Roll on board to cylinder (potato) shape.
Beat 2 eggs.
Have toasted bread crumbs ready. Roll
potatoes
in
egg
and then bread crumbs. Reform if necessary.
Deep fry in frypan.
Turn.
Brown well. Drain.
Stew squash with onion.
Cover bottom of buttered dish and sides with toasted bread crumbs.
Layer squash.
Layer cheese and eggs.
Salt and pepper to your taste.
Layer cheese, eggs and squash until all is used up.
Pour soup over top and then squash juice.
Top with bread crumbs.
Bake at 300\u00b0 for 1 hour.
ell.
Add pine nuts, bread crumbs and Parmazan cheese to sauce
Toast bread crumbs.
In large bowl, crumble corn bread and add toasted bread crumbs.
Add onions, celery and seasonings.
Add hot broth to make a soft moist mixture.
Mix well.
Add margarine and milk; mixture should be very soft to allow for loss of moisture during baking; add more broth if necessary.
Spray 9 x 12-inch baking pan with vegetable spray.
Pour mixture in and bake at 350\u00b0 for 1 hour.
Combine all ingredients together and sprinkle with toasted bread crumbs. Place in casserole dish and cook for 30 minutes at 350\u00b0.
Peel eggplant and cut in chunks.
Boil in salt water 20 minutes; drain.
Cook onions in 4 tablespoons butter or margarine. When tender, blend in flour and add a can of cream of mushroom soup and 1 cup milk, stirring constantly until it boils.
Boil 1 minute.
Add eggplant and pour into 10 x 6 x 2-inch pan.
Cover with toasted bread crumbs or crackers.
Dot with butter or margarine.
Bake in 420\u00b0 oven for 20 minutes.
Cook chicken and take off bone.
Cook noodles.
Add cream of chicken soup.
Stir together.
Add a little sweet milk.
Top with herb stuffing or toasted bread crumbs. Cook at 350\u00b0 for 1/2 hour.
Cream the eggs and sugar either with an electric mixer or rotary beater.
Add noodles, sugar, raisins, lemon juice and rind, seasonings and butter.
Pour into greased casserole.
Sprinkle toasted bread crumbs over top.
Bake, uncovered, at 375\u00b0 for about 1 hour or until browned.
May be served with any meat dish.
Boil chicken breasts until tender and slice.
Boil broccoli 5 minutes and drain.
For sauce combine chicken soup, mayonnaise, lemon juice and curry powder.
Lay broccoli in 9 x 13-inch pan. Lay chicken over broccoli.
Spread sauce over chicken. Place shredded cheese over sauce.
Top with toasted bread crumbs.
Bake at 350\u00b0 for 40 minutes.
Cream together cream cheese, sour cream and dill weed.
Stir in toasted bread crumbs, mushrooms and olives.
Shape beef into 12 thin patties, 4 to 5-inches in diameter.
Place on equal amount of cheese stuffing in center of each of 6 patties; top with remaining patties, pressing edges together to seat.
Place burgers on grill, 3 to 4-inches, from heat and broil at moderate temperature, 8 to 12 minutes on each side or until done.
Makes 6 servings.
Scrub ham with brush and clean well.
Soak ham in water more than 12 hours, skin side up so salt will drop to bottom, being sure to use enough to cover ham well.
Drain water off; then cover with fresh water and simmer twenty minutes per pound, turning ham during cooking.
Let cool in same water.
Skin ham and rub over with dry mustard and brown sugar, and thin layer of toasted bread crumbs.
Add paprika and whole cloves every square inch.
Bake in 325\u00b0 oven for 30 minutes, basting every 5 minutes with 1 quart of ginger ale.
Spray a 2-quart casserole dish with nonstick spray.
Cook broccoli according to directions on package.
Drain and add cheese.
Beat eggs and add soup and mayonnaise.
Stir in onion. Bake at 350\u00b0 for 30 minutes.
Sprinkle with toasted bread crumbs.
Saute in 1 stick of butter, celery, bell pepper, onion, garlic, parsley and green onions.
Add rice and shrimp to vegetables.
Add Cheddar cheese soup, mushroom soup, pimentos and black pepper.
Put in 2-quart buttered casserole dish.
Top with toasted bread crumbs.
Bake at 350\u00b0 for 30 minutes.