Recipe - Lemon-Dill Coating

2 cup Finely crushed plain Melba
toast rounds
2 tablespoon Paprika
2 tablespoon Lemon pepper
4 teaspoon Dried whole dillweed
1 One half teaspoon Dry mustard

Recipe By : Cooking Light, Sept 1994, page 118

Combine all ingredients in large ziptop heavyduty plastic bag; seal bag,
and shake well. Yield: 2 cups (serving size: 2 tablespoons).

Serving Ideas : Use as a coating mix for fish or chicken.

NOTES : The orginal recipe call for 2 tablespoons of lemon rind , but we
found lemon pepper added the taste that we like best. Store tightly sealed
in refrigerator; shake well before each use. cal. 119 fat 0 Posted to TNT
Prodigy's Recipe Exchange Newsletter by acandice@juno.com on Mar 27, 1997