|Day old bread loaf||1 Pound|
|Butter||1 Cup (16 tbs)|
|Onion salt||2 Teaspoon|
|Dried parsley flakes||2 Tablespoon|
|Dill weed||1 Teaspoon, dried|
Cube bread into 1/2 inch cubes.
Spread cubes evenly over baking sheet.
Let dry 2 days or until cubes lose moisture and become hard.
Melt butter in large skillet.
Pour butter from skillet into a bowl.
Add onion salt, parsley, and dillweed; mix well.
Reheat skillet in which butter was melted.
Add croutons; distribute evenly over skillet surface.
Pour melted butter mixture over croutons.
Stir to distribute evenly.
Fry croutons until golden brown and thoroughly heated; cool.
Store up to 1 month in airtight container.