olga_d_ont
Well-known member
SAVOURY ADD A CRUNCH OATS
Sprinkle over tossed green salads, soups, casseroles, cooked vegetables, stuffed tomatoes, or cold meat salads. Top muffins, rolls or breads before baking. Add to meatloaf or hamburgers. Savory Add a Crunch adds a toasty cheese crunch wherever you use it.
2 cups Quaker Oats, uncooked (Old Fashioned, Quick or One Minute oats)
1/2 cup butter or margarine, melted
1/3 cup grated Parmesan cheese
1/3 cup finely chopped nuts or wheat germ
1/4 teaspoon garlic salt
Combine oats, butter, cheese, nuts and garlic salt. Bake in ungreased shallow baking pan in preheated moderate oven 350 F. 15 to 18 minutes or until golden brown. Cool; store covered in refrigerator. Makes about 3 cups.
HERBED ADD A CRUNCH: Prepare as for Savoury Add a Crunch above, and in addition, use 1 teaspoon oregano leaves crushed and 1/2 teaspoon thyme leaves crushed.
CASSEROLE ADD A CRUNCH: Use it plain or change the flavours to fit whatever casserole you’re making. This is an uncooked Add a Crunch that gets crunchy as it bakes.
CASSEROLE UNCOOKED OAT ADD a CRUNCH:
2 cups Quaker Oats, uncooked
1/2 cup grated Parmesan cheese
1/2 cup butter or margarine, melted
1/2 teaspoon onion salt
Combine all ingredients; mix well. Sprinkle unbaked crunch mixture over creamed casseroles, such as tuna noodle or creamed vegetables. Bake according to your specific casserole recipe. Store covered in refrigerator for up to 2 months. Makes about 2 1/2 cups.
NOTE: Casserole Add a Crunch will brown properly on casseroles baked for approximately 40 minutes at 350 F. or 25 minutes at 375 F. Longer baking times may result in over browning. For casseroles baked 15 minutes or less use Savoury Add a Crunch.
FOR TUNA OR SAMON CASSEROLES: Add 1/2 teaspoon dill weed or curry powder to crunch.
FOR CHICKEN OR TURKEY CASSEROLES: Add 1/2 teaspoon sage, poultry seasoning, marjoram or thyme to crunch.
FOR VEGETABLE CASSEROLES: Add 1/2 teaspoon oregano leaves, basil leaves, or marjoram, or 1/4 teaspoon garlic powder to crunch.
The Quaker Oats Wholegrain Cookbook
Sprinkle over tossed green salads, soups, casseroles, cooked vegetables, stuffed tomatoes, or cold meat salads. Top muffins, rolls or breads before baking. Add to meatloaf or hamburgers. Savory Add a Crunch adds a toasty cheese crunch wherever you use it.
2 cups Quaker Oats, uncooked (Old Fashioned, Quick or One Minute oats)
1/2 cup butter or margarine, melted
1/3 cup grated Parmesan cheese
1/3 cup finely chopped nuts or wheat germ
1/4 teaspoon garlic salt
Combine oats, butter, cheese, nuts and garlic salt. Bake in ungreased shallow baking pan in preheated moderate oven 350 F. 15 to 18 minutes or until golden brown. Cool; store covered in refrigerator. Makes about 3 cups.
HERBED ADD A CRUNCH: Prepare as for Savoury Add a Crunch above, and in addition, use 1 teaspoon oregano leaves crushed and 1/2 teaspoon thyme leaves crushed.
CASSEROLE ADD A CRUNCH: Use it plain or change the flavours to fit whatever casserole you’re making. This is an uncooked Add a Crunch that gets crunchy as it bakes.
CASSEROLE UNCOOKED OAT ADD a CRUNCH:
2 cups Quaker Oats, uncooked
1/2 cup grated Parmesan cheese
1/2 cup butter or margarine, melted
1/2 teaspoon onion salt
Combine all ingredients; mix well. Sprinkle unbaked crunch mixture over creamed casseroles, such as tuna noodle or creamed vegetables. Bake according to your specific casserole recipe. Store covered in refrigerator for up to 2 months. Makes about 2 1/2 cups.
NOTE: Casserole Add a Crunch will brown properly on casseroles baked for approximately 40 minutes at 350 F. or 25 minutes at 375 F. Longer baking times may result in over browning. For casseroles baked 15 minutes or less use Savoury Add a Crunch.
FOR TUNA OR SAMON CASSEROLES: Add 1/2 teaspoon dill weed or curry powder to crunch.
FOR CHICKEN OR TURKEY CASSEROLES: Add 1/2 teaspoon sage, poultry seasoning, marjoram or thyme to crunch.
FOR VEGETABLE CASSEROLES: Add 1/2 teaspoon oregano leaves, basil leaves, or marjoram, or 1/4 teaspoon garlic powder to crunch.
The Quaker Oats Wholegrain Cookbook