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Panko Bread Crumbs for Topping

Brown and crunchy crumbs are excellent on pasta dishes. Try crumbs on sauteed fish, baked tomatoes, roasted vegetables or tossed over a salad. Keep a jar handy.

1 cup panko
2 tablespoons olive oil

Place crumbs in a smallish skillet. Turn on to medium high heat. Drizzle olive oil over the crumbs. Toss and stir until the crumbs are well mixed and begin to turn light brown. Remove from heat and cool. Use right away or store in a jar up to a week or two.

Marlene Parrish

Thursday, June 01, 2000



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