Recipe for Herb-Buttered Pocket Wedges


2 large pita bread rounds or
4 7-inch flour tortillas
3 tablespoon butter or margarine; melted
1/4 teaspoon dijon-style mustard
2 tablespoon snipped parsley
1/2 teaspoon dried basil; crushed
1 dash garlic powder or
1 dash onion powder


Cut each pita round or tortilla into 6 wedges. Gently tear or cut pita wedges in half crosswise to make single layers.

In a small bowl combine melted butter or margarine and mustard. Brush one side of pita or tortilla wedges with butter-mustard mixture. Arrange wedges in a single layer on a baking sheet. In a small bowl combine parsley, basil, and garlic or onion powder. Sprinkle over the wedges. Bake in a 350F oven for 10 to 15 minutes or till crisp and golden brown. Serve warm or cold.

Parmesan Pocket Wedges: Prepare Herb-Buttered Pocket Wedges as directed above, except substitute 1/4 cup grated Parmesan or Romano cheese for the parsley mixture.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here