"We always had a copious amount of homemade breadcrumbs made from the bread that was baked in a large turkey roaster. The dried bread was stored in a paper bag in the oven. When ever we needed crumbs for Apple Strudel, fried chicken, Wiener Schnitzel, Hungarian Hamburgers, cauliflower or broccoli we would grate the hard bread on the side of the grater to make as much as we needed. The best crumbs are the kind you make your self from good white bread. The crumbs should be large, not ground to a sand like texture. Cauliflower or broccoli was served in this simple but very flavorful way. Regards, June Meyer. Hungarian Style Cauliflower Serves 4 to 6 Cook a whole head of cauliflower in a pot of salted water till tender. Drain and place whole head on a serving dish. In a saute pan melt 1/4 lb. butter and medium brown 1 cup of bread crumbs, season with 1/8 tsp. salt. Stir and toss crumbs. Do not let it burn or it will be bitter. Spoon butter and crumb mixture over the top of cauliflower and serve. Hungarian Style Broccoli Serves 4 to 6 Substitute broccoli in place of cauliflower. Trim off thick stems of broccoli. You can keep the broccoli in one head or break it into flowerets. Cook in salted water till tender. Drain and place on a serving dish. In a saute pan melt 1/4 lb. butter and medium brown 1 cup of bread crumbs, season with 1/8 tsp. salt. Stir and toss crumbs. Do not let it burn or it will be bitter. Spoon butter and crumb mixture over the top of broccoli and serve. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com WALT Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray"