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Has anyone ever crushed them up and used them as breadcrumbs? I have a
recipe for baked artichoke hearts that calls for plain breadcrumbs, cheese,
parsley, spices, etc. I usually use corn flake crumbs (can't think of the brand
but it comes in a red cylinder) from my Health Food store, but they're out of
them. Anyway, I'm afraid that perhaps the rice chex might not hold up well
in the baking process.
Thanks
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