Lemon-dill coating

16 Servings

Ingredients

Quantity Ingredient
2 cups Finely crushed plain Melba toast rounds
2 tablespoons Paprika
2 tablespoons Lemon pepper
4 teaspoons Dried whole dillweed
1½ teaspoon Dry mustard

Directions

Recipe By : Cooking Light, Sept 1994, page 118 Combine all ingredients in large zip-top heavy-duty plastic bag; seal bag, and shake well. Yield: 2 cups (serving size: 2 tablespoons).

Serving Ideas : Use as a coating mix for fish or chicken.

NOTES : The orginal recipe call for 2 tablespoons of lemon rind , but we found lemon pepper added the taste that we like best. Store tightly sealed in refrigerator; shake well before each use. cal. 119 fat 0 Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@... on Mar 27, 1997

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