Italian-Seasoned Bread Crumbs

Yields:	3 cups
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1	slices	bread, white	leftover
1/4	cup	parmesan, parmigiano-reggiano cheese, grated
2	tablespoons	parsley leaves	dried
1	teaspoon	oregano	dried
1	teaspoon	basil	dried
1	teaspoon	garlic powder
1	teaspoon	onion powder

Save leftover bread and dry it (either out on your counter or in the oven at 250 degrees F for about 15 minutes) until completely dry and crisp.

Using your food processor, blender, or by rolling with a rolling pin between sheets of waxed paper, make fine bread crumbs.

Save these crumbs.

They are useful in a wide variety of ways.

Store in an airtight container in your refrigerator and use within 2 months.

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I thought this was really nice.Tasted great and everything.

Reviewed by ADD