On Tue, 01 Jan 2008 09:01:01 -0500, Goomba38 >
wrote:

>sf wrote:
>
>> So, is there anything I can do with them? Dark rye is too dark to
>> make bread crumbs or croutons, which is my usual answer.... what can I
>> do, if anything?
>>
>> TIA
>>
>
>Dark Rye or pumpernickle makes great baked unseasoned croutons to serve
>under some chipped beef or chicken ala king and the like. My mother
>often used half dark breads and half Italian white for these dishes and
>we all loved them.

That's interesting, thanks! I bought some Stouffer's creamed chipped
beef last week because I've been Jonesing for some. Haven't had it in
years. If I remember correctly, it's on the salty side. Would adding
some light cream to the mixture would help cut down on the salty
flavor?

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