Crouton Recipes
Mrs. Cubbison's Restaurant Style Croutons come in five popular flavors: Cool Herb Ranch, Caesar Salad, Onion & Garlic, Cheese & Garlic and Seasoned. With a full-flavored crunch, they make a salad taste great, a bowl of soup come alive and add flavor and style to the easiest casserole dinners.
Crouton recipes featured on this page include...
ONION SOUP
1/4 cup butter
2 lbs. onions, thinly sliced (6 medium)
1 tsp. sugar
8 tsp. flour
8 cups beef broth
1 tsp. Dijon style mustard
2 tsp. Worcestershire sauce
1/4 cup sherry wine or few drops of lemon juice
2 cups Mrs. Cubbison's Onion & Garlic Restaurant Style Croutons
Shredded Jack or Swiss cheese, as desired
Grated Parmesan cheese, as desired
In a large kettle, melt butter, add onions, sprinkle with sugar and sauce over low heat, stirring occasionally, about 1 hour, until golden brown. Stir in flour. Stir in broth, mustard, Worcestershire sauce. Simmer for 30 minutes. Add sherry. Ladle soup into oven-proof casserole dish with croutons. Sprinkle with cheese. Place in microwave oven at high for 1 minute or bake at 325 degrees for 15 minutes, until cheese melts. Makes 6 servings.
PAUL NEWMAN'S HAIL MIGHTY CAESAR SALAD
2 heads romaine lettuce, turn into bite size pieces, or 2 packages romaine hearts
1/2-3/4 cup Newman’s Own Caesar Dressing
2 large ripe beefsteak tomatoes, cored and cut into six slices each
3/4 cup freshly grated, shaved or thinly sliced Parmesan
2 cups Mrs. Cubbison’s restaurant Style Caesar Salad Croutons
Toss the romaine in a bowl with about 1/2 cup of the dressing. Arrange the lettuce on plates and add two tomato slices and a handful of croutons per serving. Sprinkle with cheese or lay the shavings or slices on top. Serve the remaining dressing on the side.
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PAUL NEWMAN'S TOMATO & ENDIVE SALAD
I like salads for lunch, and this one is top of my list. Of course, I use Newman’s Own dressing on them, but if you have the questionable taste of preferring some others, suit yourself.
2 large, ripe fresh tomatoes
8oz. endive (about 3 medium)
3 slices of bacon
1 1/2 cups Mrs. Cubbison’s Restaurant Style Croutons
Newman’s Own Family Recipe Italian
Cut the tomatoes into a small dice. Slice the endive to make four equal portions and mix with the tomatoes. Cook bacon until very crisp. Crumble and then sprinkle over the salad. Toss with croutons, add dressing to taste. Serves 4
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MEDITERRANEAN TUNA TOSS
1 head butter lettuce
2 green onions, sliced
1/2 green pepper, thinly sliced
1/2 cucumber, thinly sliced
2 plum (or Roma) tomatoes, sliced
1 (9 ounce) can albacore tuna in water, drained, in chunks
8 to 12 black olives
1/2 cup Mrs. Cubbison's Cool Herb Ranch croutons
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon oregano
In large salad bowl, tear lettuce into bite-size pieces. Add green onions, green pepper, cucumber, tomatoes, tuna, olives and croutons. In small bowl, whisk together oil, lemon juice, garlic salt, pepper and oregano. Toss lightly with salad. Makes 4 servings.
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CAESAR SALAD
1/2 cup extra-virgin olive oil
1/4 cup egg substitute (optional)
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 large cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
8 anchovy fillets, cut in bits or 2 teaspoons anchovy paste
1 cup romaine lettuce, washed, chilled
1/2 cup shredded Parmesan cheese
3/4 cup Mrs. Cubbison's Caesar Salad Croutons
Place olive oil, egg substitute (if used), lemon juice, vinegar, garlic, Worcestershire sauce, pepper and anchovy in blender or food processor. Process until well blended or whisk by hand. Into large bowl, tear romaine into bite-size pieces. Add cheese and croutons, toss lightly with dressing. If desired, add grilled chicken or shrimp for a heartier salad. Makes 4 to 6 servings.
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FAJITA SALAD
1-1/4 pound skirt or flank steak, trimmed
2 tablespoons lime juice
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1 small head iceberg lettuce
2 green onions, sliced
3/4 cup Mrs. Cubbison's Cheese & Garlic or Onion & Garlic Croutons
1 large tomato, cut in wedges
1 avocado, peeled, cut in slices
3/4 cup shredded Jack cheese with jalapeño
6 tablespoons oil
1/4 cup lime juice
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon sugar
Place meat in shallow glass dish. Sprinkle with lime juice, Worcestershire and garlic mashed with salt. Cover and marinate in refrigerator 1 hour. In large salad bowl, combine lettuce, onions, croutons, tomato, avocado and cheese. In small bowl, whisk together oil, lime juice, chili powder, garlic salt and sugar. Grill or broil steak about 2 minutes on each side or to desired doneness. Slice thinly at an angle across grain. Toss salad lightly with dressing, arrange meat over top. Makes 6 servings.
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ITALIAN SALAD
1 small head romaine lettuce
3/4 cup Mrs. Cubbison's Cheese & Garlic or Onion & Garlic Croutons
1/2 red bell pepper, diced
6 ounces Italian salami, cut in thin strips
1/3 cup diced red onion
2 small tomatoes, diced
1/3 cup mayonnaise or low-calorie mayonnaise
2 teaspoons catsup
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
1/2 cup shredded Parmesan cheese
Tear romaine into bite-size pieces into large salad bowl. Arrange croutons, red pepper, salami, onion and tomatoes on top. In small bowl, blend mayonnaise, catsup, garlic salt, pepper, vinegar and water. Toss salad lightly with dressing. Sprinkle with cheese and toss again. Serve on chilled salad plates. Makes 6 servings.
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BLACK BEAN CHILI
2 pounds lean ground beef OR 2 pounds ground turkey, plus 2 tablespoons oil
2 medium onions, chopped
2 cloves garlic, minced
2 (14-1/2 ounce) cans stewed tomatoes
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons leaf oregano
2 teaspoons salt
1/2 teaspoon pepper
1 (15 ounce) can black beans
Mrs. Cubbison's Cool Herb Ranch Croutons
Diced onion
Shredded cheddar cheese
Diced avocado
In large saucepan, brown ground beef. If using turkey, heat oil and brown turkey. Stir to break up meat. Add onions and garlic, saute until tender, about 5 minutes. Add tomatoes, chili, cumin, oregano, salt and pepper. Bring to a boil, reduce heat, cover and simmer about 1 hour. Stir occasionally, uncover to thicken or add hot water if needed until desired consistency is reached. Add beans with liquid and heat 15 minutes to blend flavors. Serve with croutons, onion, cheddar cheese and avocado. Makes 4 generous servings.
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TOMATO BISQUE
1 tablespoon butter
1/2 cup chopped onions
1 (28 ounce) can crushed whole tomatoes
1 (14-1/2 ounce) can chicken broth
1-1/2 teaspoons dried leaf basil OR
2 tablespoons chopped fresh basil
1/4 teaspoon pepper
1 teaspoon sugar
2 cups half-and-half
3 tablespoons chopped parsley or basil
3/4 cup Mrs. Cubbison's Onion & Garlic or Cheese & Garlic Croutons
In large saucepan, melt butter, add onions and saute until tender, about 5 minutes. Add tomatoes, chicken broth, basil, pepper and sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer 15 minutes. Puree in food processor. Return to heat. Add half-and-half, heat gently. Serve hot, sprinkled with parsley and croutons. Makes 6 servings.
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ZUCCHINI FRITTATA
1 tablespoon extra virgin olive oil
2 medium (10 ounces) zucchini, thinly sliced
1/2 cup chopped red bell pepper
2 green onions, sliced
1 clove garlic, minced
1/2 cup Mrs. Cubbison's Cheese & Garlic or Onion & Garlic Croutons
4 eggs
1/3 cup milk
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup shredded Parmesan cheese
In medium oven-proof skillet, heat oil, add zucchini, red pepper, green onions and garlic. Saute until tender, and zucchini begins to brown, about 5 minutes. Sprinkle with croutons. Beat eggs with milk, oregano, salt and pepper. Pour over vegetable mixture. Sprinkle with cheese. Bake at 350 degrees 15 minutes or until eggs are set. Cut into wedges to serve. Makes 4 servings.
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FRENCH PROVINCALE SALAD
4 cups cooked green beans, julienne
2 cloves garlic, minced
1/2 cup chopped onion (red)
1 head lettuce (butter, red leaf or green leaf) washed and torn in pieces
1/2 cup diced roma tomatoes
1/3 cup sliced ripe olives OR bacon bits to taste (optional)
1 cup Mrs. Cubbison's Fat Free Herb Seasoned Croutons
Fat free or reduced fat French salad dressing
Procedure:
In a chilled mixing bowl, place beans, garlic, onion, lettuce, tomatoes and
dressing. Toss lightly. Sprinkle with olive slices or with imitation bacon
bits, if desired. Top with croutons and serve. Makes 4 servings.
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GAZPACHO
1 clove garlic
1/2 onion
1/2 large cucumber, peeled, in chunks
3 ripe tomatoes, peeled, seeded (1 pound)
11.5 ounce can tomato juice (divided)
1/4 cup red wine vinegar
1 tbsp olive oil
1 tsp salt
1/2 tsp each cumin, Worcestershire sauce
1/4 tsp each black pepper, hot pepper sauce
1/2 cup Mrs. Cubbison's Cool Herb Ranch Restaurant Style Croutons
1/4 cup each diced avocado, green pepper, green onions
In food processor or blender, mince garlic, add onion, cucumber, tomatoes and 1/2 can of the tomato juice. Process until coarsely chopped. Pour into serving bowl, stir in remaining tomato juice, vinegar, olive oil, salt and seasonings. Cover and chill, several hours. When ready to serve, stir soup, top with croutons and diced vegetables. Makes 4 to 6 servings. Click Here for Printable Page
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