1/4 c. grated Parmesan cheese
2 tbsp. oregano
2 tbsp. garlic powder
1 tbsp. basil
1/2 tsp. salt
1/2 tsp. fresh ground pepper
4 to 5 c. dry bread cubes
3 tbsp. oil

In small bowl, mix cheese, oregano, garlic powder, basil, salt and pepper; set aside.

In large bowl, toss bread cubes with oil, then toss with cheese-herb mixture until well mixed. Spread on ungreased cookie sheet. Bake in 225 degree oven for 1 hour or until crisp and light golden, stirring occasionally so all sides toast. Cool. Makes 4 to 5 cups. Store in plastic bags secured with tie; will keep about 1 month.