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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - September 18, 2009

Crisp Onion Breadsticks

Serves: 9


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Download this recipe.

18 , thawed but still cold
2 eggs, beaten
1 teaspoon flour
1 teaspoon garlic salt
1/2 teaspoon dried parsley flakes
1 teaspoon dried rosemary
1/4 cup grated parmesan cheese
2 (3-ounce) cans french-fried onions, crushed
2 3/4 ounces can of french-fried onions, crushed


Cut rolls in half. Roll each half into a 6-7 inch rope. Twist two ropes together and pinch both ends together. In a shallow bowl combine eggs, flour, salt, parsley flakes, rosemary and cheese. Place the onions in another shallow bowl. Dip each breadstick in the egg mixture, then roll in onions. Place 2-inches apart on large sprayed baking sheets. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350F for 15-20 minutes.


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