These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.

Lou, I have a similar recipe that I use for deviled crab, and I have also substituted canned tuna for the crab with good results as well. It is also baked and then broiled. I'll have to try the salmon recipe, although I really like Marilyn's fresh salmon cakes, and I had no problem with hers falling apart. I'll have to look at her recipe again. I have a feeling now that it was the type of bread I used, as rococogurl suggested. And the recipe does call for fresh bread crumbs as opposed to dried ones. The end result was still very good, even though it was difficult to get them to stick together. I'm considering adding a bit of potato starch to the insides to see if that will make them "stickier". Carol, I had saved your recipe before (it was one of only two that I had saved), but I neglected to look at it before I started. I'll try yours next time, as it looks really more like what I wanted, which is why I saved it in the first place. As for the recipe from the Anapolis native (I saved that one also) - what is regular mustard? My first thought is that it is dried, but it might mean prepared mustard. Crab meat is so cheap right now that I will be making more variations. The first batch of cakes I did not refrigerate, but the second batch had been refrigerated over night, and it had the same problem. I'm pretty sure it is the type of bread, which gave an excellent flavor, BTW. Thanks for all the help! Lars

Posted by Lindac "Clearing away some of the non essential parameters such as how the motor is wound.... " In other words, you agree with all what I have said regarding the capabilities of a FP vs. a blender. I would like to add that I have also found a blender can do more than just blending liquid. A blender can work very well with dry foods. I grind coffee beans, make tomato powder, make bread crumbs, peanut butter, all kinds of seasonings, rice flour, wheat flour, confectioner sugar, powdered salt ----------------------. Yes, thanks for reminding me, I do have this annoying habit of looking into non-essential information when it comes to appliance selection. The most important component in a blender and FP is the motor. An induction motor is a synchronous motor which means it is a constant speed motor and a line frequency dependent motor. When voltage drops, the speed will remain the same but power is reduced until the rotor stalls. Therefore, it is important to select a sophisticated electronic speed control if an appliance has an induction motor. A universal motor's and a DC PM motor's speeds are voltage dependent, however if the speed control is achieve by means of reducing the voltage or by modifying the field coil windings, the torque (power) is also reduced. A speed control using PWM overcomes that. An induction motor's life expectance is significantly longer than either a universal motor or a DC PM motor, unless the technology of brushless rotor is used. dcarch

Do I make My own You betcha...for me and my daughter and friends.. We have a sunbeam day old store, colonial, and pepperidge farm here that sells bread cheap and daily specials. I stock up and put it in my freezer. I love my cinnamon raisin english muffins. But the bread for 50 cents a loat I buy and make croutons! Do I have the recipes...LOL Also, instead of using butter I have found if you use butter flavored spray it saves cooking time and the croutons are crispier. They have an olive oil spray also, but I use olive oil and do not substitue on that. Here are some of my recipes I found that I use and love. Basic Buttered Bread Croutons 4 cups bread cubes 1/2 cup butter, melted Preheat oven to 350F Place the bread cubes in a large bowl. Pour the melted butter over the bread cubes and toss to distribute the butter evenly. Now I like to put my melted butter in my oil sprayer and spray the bread crumbs while I toss them. Either way works though. Place the bread cubes in a single layer in a baking pan. Bake for 20-25 minutes or until lightly browned, stirring every 5 minutes for even toasting. Allow the croutons to cool completely, then store them in an airtight container. Freeze them for longer storage. Parmesan Croutons 4 cups Bread Cubes 4 Tbsp Olive Oil 1/2 tsp Oregano 1/2 tsp Salt 4 Tbsp Parmesan Cheese, finely shredded Preheat oven to 375°F. Toss cubed bread with olive oil. Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt. Cool completely and serve. You can also store in an airtight container or freeze until needed. Spicy Croutons 4 Tbsp Olive Oil 1 1/2 tsp chilli sauce 1 Tbsp Crushed Pepper Flakes 4 cups bread cubes (add more chilli if you want it hotter) Preheat oven to 350ºF Warm oil slightly on stove top in large pan. Add chilli sauce and flakes to oil, mix WELL. Add bread to mixture and toss to coat all the cubes. Transfer to baking sheet and cook in the oven for 15 - 20 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Italian Croutons 2 tablespoons butter 2 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 pinch salt 4 cups bread cubes Preheat oven to 350ºF Warm oil and butter until melted on stove top in large pan. Add seasonings and mix well. Add bread to mixture and toss to coat all the cubes. Transfer to baking sheet and cook in the oven for 15 - 20 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Parmesan Italian Croutons 4 cups bread cubes (great with french bread or homemade bread) Toss bread in mixture of 4 Tbsp Butter, melted 3 Garlic Cloves, finely minced 2 Tbsp dried basil 2 Tbsp dried thyme 2 Tbsp Parmesan, grated Preheat oven to 350ºF Warm butter until melted on stove top in large pan. Add garlic and seasonings and mix well. Add bread to mixture and toss to coat all the cubes. Transfer to baking sheet and cook in the oven for 15 - 20 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Savory Croutons 1/4 c. Olive Oil 1/4 cup Mayonnaise 1/4 cup French's® Honey Dijon Mustard 1 Tbsp Green Onion, finely chopped 1 Garlic Clove, minced 3/4 tsp dried Oregano 5 cups Bread Cubes Preheat oven to 350ºF Heat Olive oil up in large pan. Whisk in Mayonnaise, Mustard and other ingredients until well combined. Add in the bread crumbs and toss until coated. Transfer to baking sheet and cook in the oven for 20 - 25 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Garlic/Lemon Croutons 1 Tbsp extra-virgin Olive Oil 1 Tbsp Garlic, finely minced 1 Tbsp Fresh Parsley, chopped 1 tsp zested Lemon Peel 12 thin baguette bread slices Preheat oven to 350°F. Mix first 4 ingredients in small bowl. Brush over baguette slices and place on baking sheet. Bake croutons until crisp, about 5 - 10 minutes. Cool completely and serve. You can also store in an airtight container or freeze until needed. These are great with seafood salads, soups and salads! Peppered Croutons Yields 4 to 6 servings ½ Loaf Day Old Bread 1 Stick Butter 1 tsp Salt 1 tsp Fresh Ground Pepper Method - Preheat oven to 350 degrees. Dice bread and place in bowl. Melt butter and pour over bread, add salt and pepper. Toss well to coat bread. Place on sheet pan and bake in oven 15  20 minutes or until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Jalapeno Croutons 2 TBSP Butter 2 Jalapenos cored and chopped 3 garlic cloves peeled 2 TBSP Olive Oil 2 cups small bread cubes salt Preheat oven to 375º F In a large skillet over medium heat, melt the butter in the olive oil. Add the garlic cloves and jalapenos and cook, stirring often without browning, for 6 - 7 minutes. Remove the garlic and chiles from the oil and discard. Add the bread cubes to the skillet, tossing to coat them evenly with the oil. Place on baking sheet in oven and cook until lightly browned stirring occasionally. Season with salt and use warm. Cool completely and serve. You can also store in an airtight container or freeze until needed. Sesame croutons 6 slices Firm bread 2 TBSP Butter 2 TBSP Olive oil 1 TBSP Asian sesame oil 1 TBSP Sesame seeds Cut crusts from bread. Dice into 1/2-inch cubes. In a large frying pan over medium heat, heat butter, olive oil, and sesame oil. Add bread cubes and sesame seed, stirring until well coated with butter mixture. Transfer bread cubes to a rimmed baking sheet and spread in a single layer. Bake in a 300º F oven until lightly browned and crisp (25 to 30 minutes). Cool completely and serve. You can also store in an airtight container or freeze until needed. Onion Croutons 6 slices French bread, crusts trimmed 2 TBSP bacon drippings 2 TBSP olive oil 1/4 tsp onion powder 1 tsp poppy seed 1/2 tsp sesame seed, toasted 1 TBSP very finely minced onion Cube bread; set aside. Heat remaining ingredients together in a 12" skillet over medium heat; stir in bread cubes until well coated. Remove from heat; spread mixture in a single layer on a rimmed ungreased baking sheet. Bake at 300 until golden and crisp, about 25-30 minutes. Cool completely and serve. You can also store in an airtight container or freeze until needed. Sun Dried Tomato Croutons 6 slices French bread, crusts trimmed 2 TBSP butter 2 TBSP olive oil 1 tsp salt 1/4 tsp ground pepper 3 TBSP sun dried tomato well minced in processor Cube bread; set aside. Heat remaining ingredients together in a 12" skillet over medium heat; stir in bread cubes until well coated. Remove from heat; spread mixture in a single layer on a rimmed ungreased baking sheet. Bake at 300 until golden and crisp, about 25-30 minutes. Cool completely and serve. store in an airtight container or freeze until needed. Here is my granddaughters favorite for a snack... Cinnamon croutons... 2 tablespoons softened butter 4 slices white bread 2 tablespoons cinnamon sugar ..DIRECTIONS Preheat the oven to 375 degrees F (190 degrees C). spray butter flavored pam onto both sides of each slice of bread, and cut into cubes. Place them in a bag or bowl, and pour the cinnamon sugar over them. Shake or stir to coat. Arrange the bread cubes in a single layer on a baking sheet. Bake for 10 minutes in the preheated oven, then stir and continue baking for 10 more minutes, until toasted Ceasar Salad croutons 1/2 bulb garlic, peeled 1 cup extra virgin olive oil 3/4 (1 pound) loaf sourdough bread, cubed 1 cup ghee What is ghee? this is ghee .. DIRECTIONS Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside. Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet. Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes. In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minute