Put the dry crumbs in a large bowl and mix the oil in thoroughly with a whisk or pastry blender. (When fully mixed through, you get a negligible amount per serving when coating anything.) Then mix in the rest of the ingredients. Use your imagination. You could make a 1/2 recipe and use Italian seasoning instead of Bells; add sesame or poppy seeds, lemon pepper, etc. It does need that little oil to stick to things and brown properly. The original recipe I adapted it from used much more oil. At least there is no MSG or other chemicals or preservatives in this. I keep mine in the freezer. It takes 45 min at 375 degrees to brown. Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 536 (88%)|
|Amt Per Serving||% DV|
|Total Fat 59.6g||79 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 0mg||0 %|
|Sodium 17.4mg||1 %|
|Potassium 638.7mg||17 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 13g|
|Protein 5.4g||8 %|
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Calories per serving: 608
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