COST CUTTING CUISINE WITH STALE BREAD: Don’t waste those heels of bread or those few slices left in the loaf that have grown stale. There are many wonderful things you can do with them.
Here are just a few cost-cutting cuisine with stale bread.
Have you looked at the price of a loaf of bread lately? I know this is dating me, but I can remember my mother cringing when the price for a loaf of bread went up to a quarter and saying she guessed she would have to go back to baking her own and she did off and on. Thursday of this past week I walked into my local super market and I paid almost four dollars for one small loaf, not the family size, of whole grain bread. The brand I like is excellent in quality and does not contain a lot of additives and preservatives. It taste pretty close to homemade, almost as good as Mom and Grandma used to make, and me too as I got old enough to bake. At nearly four dollars a loaf these days, you can bet I am not going to let it go to waste.
Make your own croutons for salads, casseroles and soups: Season some melted butter or margarine with garlic powder, onion powder, parsley or Italian or Greek Seasoning to taste and with a pastry brush lightly coat each slice of bread. Place it on a baking sheet and dry it in a slow oven turning it over a couple times to be sure it dries evenly. When dried, break or cut with a sharp knife into bite size pieces and store in an airtight container. If you happen to have one of those vacuum food sealers they will keep even longer. These will keep for quite a long time just in a jar and they are better than store bought.
The three or four day old slices of bread in that loaf in your breadbox or refrigerator are also great for making French Toast for breakfast or lunch or grilled or hot sandwiches, heating the bread takes away the stale taste. The bread is not spoiled, unless it is molding; it just doesn’t taste as fresh as you might like for a cold sandwich. Make a toasted sandwich. Don’t waste it, toast it. Once it is toasted you will never know that bread is three or four days old.
Use these slices of bread to make stuffing to go with chicken, turkey or pork.
There are hundreds of recipes for using stuffing with meats and in a variety of casseroles and you are getting those healthy herbs and spices as well, plus it taste good.
Here is a quick and easy casserole or baked dish, whatever you want to call it, for using up those slices of stale bread. Saute one and a half pound of lean ground beef (I use not less than 85% lean) with cup diced onion, cup diced sweet green pepper and 1 cup of mushroom pieces (use fresh mushroom), add 1 tablespoon fresh parsley and salt and pepper to taste. Set aside. In a mixing bowl combine four cups bread pieces (use your stale bread) 2 large eggs, 1, 15 oz can of diced stewed tomato, (do not drain) and 1 cup V-8 juice with 2 teaspoons Worcestershire sauce (add a little more if you like more zip) You will need 2 cups of shredded cheese. (I like to use a combination of Cheddar and Monterrey Jack) Spread half the ground beef mixture in the bottom of your casserole dish, top with half of the bread mixture and one cup of shredded cheese. Repeat the process. Bake in a 350 degree oven until the cheese is melted and casserole is hot (about 20 min.). Remove from oven and let set for about ten minutes before serving. Serve with a crispy green side salad and beverage. No waste here. It is yummy.
If you really object to using stale bread for any reason, you can always feed the birds and add some tasty tidbits to their cuisine. They will appreciate you for it and their appreciation will be music to your ears. They are fun to watch too.
1. List of pasta
2. Preparing Pasta, Rice, and Grains – National Food Service …