For our customers in the Southeastern States, we are pleased to announce that Ingles Market has recently picked up four of our dry mixes. You should see Chebe Pizza Crust, All Purpose, Focaccia, and Cinnamon mixes in the gluten-free section of these stores very soon. If you shop at Ingles Market, please check it out.

1) Make two packets of Chebe bread with an Italian blend of shredded cheeses (add 1 tsp. poultry seasoning to Original or All-Purpose Mixes). Pat dough into three to five flat rectangular shaped loaves, about 1/2 inch high.

2) Bake until golden brown on top, about 35 min. Remove from oven and let loaves dry overnight, uncovered. Slice into small cubes and spread across a cookie sheet. Let cubes dry, uncovered for 1-2 days. Now you have croutons.

Once dried, these croutons can be stored in an air-tight container until your ready to make the dressing. Just finish it off with steps 3 and 4.

3) Place dried coutons in a large bowl. Combine with 1 1/2 tsp. salt, 1 tsp. thyme, 1 C chopped celery, 1/3 C chopped onion and pepper to taste. Add parsley, rosemary and sage to taste, preferably fresh. Add 6 Tbs. melted butter. Toss mixture lightly with 3/4 C Gluten-Free chicken broth.

4) Place dressing in 2 qt. baking dish and cover. Bake at 400 for 25 minutes. Remove cover, mix dressing and bake 15 minutes longer until top is crispy.

Chebe Croutons	Chebe Dressing