Showing posts with label Crackers. Show all posts
Fried Green Tomatoes
in Crackers, Side Dish, Tomatoes, Vegetables on Tuesday, May 1, 2012
Corn meal above cracker crumbs
“I miss the smell of coffee, and bacon fryin’. Oh and what I wouldn’t give for a plate of fried green tomatoes like we used to have at the cafe.” Remember that line by Ninny from “Fried Green Tomatoes?”
I love fried green tomatoes ~ I’m referring to the great vegetable now, not the movie; although, the movie is one of my absolute favorites. Right now is the time of year to be frying up some green tomatoes as they’re the perfect size and they’re firm enough that they remain firm after frying.
Bacon drippings or lard is the traditional way to fry green tomatoes but, there are a lot of variations with whether to dip them in milk or eggs and to bread them with cornmeal, flour or cracker crumbs. I’ve always made some with corn meal and some with flour. This time though, I made half with corn meal and the other half with cracker crumb breading. I could not believe how delicious they were with the cracker crumbs! It’s a bit of nostalgia for me because it reminds me of Grandma’s fried green tomatoes dipped in egg and then breaded and fried to perfection in lard.
“Towanda!!!” “I’m older and I have more insurance!” What an incredible scream from Evelyn when she was cut off in the parking lot and crashed into the snippy girls’ car in “Fried Green Tomatoes!”
Here’s the recipe:
Fried Green Tomatoes
Ingredients:
5 green tomatoes, sliced ½” thick
1 cup flour
1 teaspoon salt
½ teaspoon McCormick’s Seasoned Pepper
1/8 teaspoon cayenne pepper
1 cup saltine crackers, crushed
2 eggs, beaten
Cooking oil or bacon drippings
Method:
In a small bowl, stir together flour, salt, black pepper and cayenne pepper.
Crush the crackers into another bowl.
In a third bowl, beat the eggs.
Melt oil in a large skillet over medium heat.
Dip each tomato slice in the egg to coat.
Then into the flour mixture.
Dip the floured tomato slice back into the egg mixture.
Now finish by dipping it into the cracker crumbs.
Place the breaded tomato into the hot skillet.
Fry until golden on each side, about 4-5 minutes for each side.
Serve hot.
These fried green tomatoes will make you scream ~ TOWANDA!
Visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and a chance to win her cookbook. She’s in Minnesota
Cracklin' Georgia Cracker Salad
Here's a definitely distinctively delicious salad just for you!
This surely sounds like a Southern recipe and I’m curious about the origin. Were some saltines and a jar of mayo hanging out on the counter beside a bowl of juicy chopped tomatoes when the Georgia cook wanted a salad and VOILA? Any which way, I tore this recipe out of some newspaper years ago because we’re wild about tomatoes and the crackers with it intrigued me.
Sometimes, I add another egg or an extra onion or two and use Hellman’s Reduced Fat Mayonnaise with Olive Oil instead of regular mayo. I go light on the salt or not at all and heavy on the pepper. All the ingredients make this a mouthwatering salad that’s about as addictive as the WWW.
Here’s a little tomato tidbit:
Latomatina.org, the official website of the famous tomato throwing festival in Bunol, Spain, offers a number of tips. They include: Bring a change of clothing (because you can’t get on the bus out of town soaked in tomatoes), wear goggles (acidic tomato juice really stings) and squash the tomato before you throw it (the goal isn’t to hurt anyone). So now you have the scoop for your next trip to Bunol, Spain!
Back to the salad ~ the saltine’s crunchiness combined with the egg, mayo and luscious, ripe, juicy tomato cries out summer time like nothing else! YUM!!!
Georgia Cracker Salad
Ingredients:
1 sleeve saltine crackers, about 40 saltines
1 large ripe tomato, finely chopped
3 green onions, finely chopped
1½ cups mayonnaise
1 hardboiled egg, finely chopped
Salt and freshly ground pepper, to taste
Method:
In a medium-size bowl, coarsely crush the crackers with your hands into big cracker pieces.
Add the remaining ingredients and mix well.
Season with salt and pepper.
Serve immediately.
4 servings
If you’re a tomato lover, you have to give this a try! You will be amazed at how delicious it is!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Chex Mix, My Way
in Chex mix, Crackers, Holidays, Nuts, Snacks/treats on Friday, December 23, 2011
Chex Mix ruled back in the late 1950’s and 60’s and it was all home made then. There were no bags of it in the market in those days!
 |
| The 60's |
I start with the original Chex Mix recipe and crank it up a few notches with minced garlic, garlic powder, chili powder, onion powder, Worcestershire sauce and a few dashes of hot sauce. Then pour it over a mix of cereal, snack crackers and nuts. It’s garlicky and spicy and you will not be buying this version in the grocery store!
I make a large batch of it and give it to family, friends and neighbors at Christmas time. If you’ve never made Chex mix, you’ve got to give it a try! It’s pure crunchy yum!
Chex Mix, My Way
Ingredients:
3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
2 cups Goldfish Xtra Cheddar
3 cups Ritz Bits – Cheese
2 cups Planters Salt & Pepper Nut Mix
1 cup whole cashews
2 cups Gardetto’s Roasted Garlic Rye Chips
2 cups Bagel Chips
2 cups Bugels
2 to 2½ sticks butter
6 tablespoons Worcestershire Sauce
6 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon garlic powder
½ teaspoon onion powder
3 dashes hot sauce
Method:
In a large aluminum foil roasting pan, combine first 10 ingredients.
Divide evenly between 2 aluminum foil roasting pans or baking sheets with high sides.
In a microwave-safe bowl, add remaining ingredients and microwave until the butter is melted; stir well.
Pour sauce over chex mix evenly between 2 pans, stirring well to cover it all as your pour.
Bake in a 250-degree oven for 1 hour and 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.
Grab a handful and enjoy!!!
Be sure to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17th!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Saltine Toffee Crunch
This is one crazy delicious toffee delight and soooo easy to make! I'm so glad I came upon this recipe in our local newspaper, The Northwest Herald!
A saltine cracker has always been one of life’s little pleasures for me whether spread with peanut butter, topped with a cheese slice or along with a bowl of soup but, I never would have imagined the lowly saltine cracker being exalted to a great party confection!
The combination of the salty cracker with the butter and brown sugar that turns into toffee and then topped with semi-sweet chocolate and toasted pecans is addictive for sure. The saltine renders an irresistible salt crunch to play off the buttery sweet toffee. What great cracker candy!
Saltine Toffee Crunch
Ingredients:
1 cup butter
35 saltine crackers
1 cup packed dark brown sugar
1 package (12 ounces) semi-sweet chocolate chips, I used Ghirardelli’s
1 cup chopped pecans, toasted
Method:
Preheat oven to 400 degrees.
Line a 10” x 15” rimmed baking sheet with parchment paper, allowing for some overhang.
Melt butter in a large saucepan.
Brush parchment with a little butter.
Line up crackers on buttered parchment, touching but not overlapping.
Whisk brown sugar into remaining butter. Set over medium-high heat. Bring to a boil; boil thick, 2 minutes.
Pour evenly over crackers.
Place in 400-degree oven and bake until brown and bubbly, 10 minutes.
Carefully remove from oven.
Scatter molten surface with chocolate chips.
Let melt 5 minutes.
Use an offset spatula to spread chocolate.
Cast on nuts, gently press into chocolate.
Freeze until firm, 30 minutes.
Lift parchment by its overhang and set toffee (paper and all) on a cutting surface.
Slice into 18 squares, then into 36 triangles or break into chunks.
I’d call it “sin on a cracker!”
Be sure to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17th!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
My Incredible Meatloaf
in Beef, Bell peppers, Crackers, Entree, Ground beef, Ground pork, Onions, Pork on Friday, December 9, 2011
What can I say? I make an incredible meatloaf!
Ummm, nothing makes me happier than a good meatloaf for the perfect comfort food! Half ground beef, half ground pork, chopped fresh green pepper, Vidalia onion, cracker crumbs and seasonings bakes into the perfect entrée for a cold, snowy winter night here in the Midwest.
The pork is a must, that’s what gives it its distinct savory flavor. It works best with a few cracker crumbs, no bread crumbs, no oatmeal, and no cornflakes to make it mushy or grainy. Bill is not a green pepper fan, but he says it is a must for meatloaf as it complements the meat and I wholeheartedly agree. I’ve tried many toppings for my meatloaf and always end up just slathering ketchup over it, no fancy sauces. And it does not make it sweet.
I have been making it this way for many years and am always told I make a great meat loaf. Be sure to make plenty in order to have leftovers for meatloaf sandwiches on good crusty bread, spread with a little mayonnaise!
Meatloaf is so tasty served with a crispy skinned baked potato and cole slaw; it makes me “darn near euphoric” just thinking about it! Give my recipe a try and let me know how much you like it!
My Incredible Meatloaf
Ingredients:
1 ½ pounds ground beef
1 ½ pounds ground pork
6 saltine crackers, crushed
1 small Vidalia onion, chopped
1 egg
½ cup ketchup
½ green bell pepper, chopped
1 ½ teaspoons salt
1 tablespoon McCormick’s Seasoned Pepper Blend
2/3 cup milk
Ketchup, for topping
Combine all ingredients, mix very well with your hands.
Place into a baking dish sprayed with Pam, form into a loaf.
Spread ketchup over top.
Bake about 1 ½ hours at 350 degrees, till done.
Note: About half-way through baking time, drain off drippings.
When done, remove from oven, let sit for a minute, cut into perfect tasty slices.
YUM, YUM, YUM !!!
Super Salmon Patties
in Crackers, Entree, Fish/Seafood, Onions, Salmon on Tuesday, December 6, 2011
I love salmon, canned or fresh. I tweaked the original recipe with the addition of dry mustard and lemon zest. The lemon zest really makes a difference; experiment and try a little more of it if you like it! Or, you could add a teaspoon of lemon pepper in its place if you prefer. Salmon patties are so good and I like them just as well cold if there happen to be any left over. I’ve always made them with cracker crumbs, giving the patties a firmer consistency than bread crumbs.
Mom made salmon patties many times at home and who would have guessed salmon was good for you back then. Salmon is actually a great food that adds heart and brain healthy Omega -3 fatty acids to your diet. It is one of the best food sources of Mega-3’s and healthy polyunsaturated fats, and because fish as a whole is high in protein, it’s a fantastic high-protein food to help you stay fit and add muscle.
This is an easy and tasty dish and goes well with rice and most vegetables, especially spinach! If you wish, serve with tartar sauce or cocktail sauce.
Salmon Patties
Ingredients:
1-16 ounce can salmon
1 small onion, chopped
1 egg
6 crushed saltine crackers
1 teaspoon dry mustard
1/4 teaspoon lemon zest
½ teaspoon seasoned pepper
½ teaspoon seasoned pepper
2 tablespoons olive oil
Drain the salmon well. Flake the meat, add onion, egg, cracker crumbs, dry mustard, lemon zest and pepper.
Shape into 5 or 6 patties. Do not pack tightly.
Heat olive oil in skillet.
When oil is hot, add patties.
Cook patties till brown, flip and brown other side.
Place on serving plate.
ENJOY!
Mom’s Scalloped Oysters
in Casseroles, Crackers, Fish/Seafood, Holidays, Mom's recipes, Oysters, Side Dish on Sunday, December 4, 2011
What to do with this seasonal delicacy now that the holidays are upon us? At my house, we have the perfect answer: Scalloped oysters! This is a favorite dish for us during the holidays and has been made in my family for as long as I can remember. I later prepared it for Bill’s family with it being an instant hit. It is always a race to see if it can be made before some people devour the raw oysters.
This scalloped oyster recipe is very simple, with the briny oysters layered with butter, half and half and crumbled crackers. Do not skimp on the ingredients; use real butter, half and half and a rich butter cracker. Do not crush the crackers into dust; crumble them into bite-size chunks. It has a mild oyster taste and is a special side dish. Serve it bubbly hot and it will be a requisite on your holiday table. Talk about savory and delectable, this is it!
Mom’s Scalloped Oysters
Ingredients:
2 pints shucked oysters, reserving liquor
1 stick butter
1 sleeve Club Crackers
¾ to 1 cup half and half
Salt and pepper, to taste
Butter a 9” x 13” baking dish well.
Crumble crackers into chunks.
Spread half of the crackers in the baking dish.
Top with one pint of oysters.
Dot with ½ stick butter.
Sprinkle with salt and pepper.
Repeat layers.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers, do not cover completely.
Bake in 375 degree oven till bubbly and top is brown, about 30-45 minutes.
Delectable!
Josie's Shrimp Yummies
in Appetizers, Crackers, Fish/Seafood, Sherry, Shrimp, Super Bowl on Thursday, October 6, 2011
Bill always asks me a couple of weeks into December what I would like for Christmas. Of course, I answer a red Mercedes sports car, a diamond ring and on and on. Actually, he’s on to me though and knows what I really will say and do want, a new cookbook! And he usually comes through with flying colors; except for the year when he bought a cookbook offering 500 recipes for a slow-cooker. I put the slow-cooker in our last yard sale many years before!
Anyway, Bill really delivered with style this last Christmas! He gave me “Uncle Bubba’s Savannah Savannah
Uncle Bubba says, “Yummy is truly the perfect word to describe this recipe, given to me by Joanne Lair. I kid you not – when I first tasted these I thought I was eating dessert. I’m convinced that the cream sherry make the difference. I could eat an entire plateful and still want more.” It’s a keeper! Here it is:
Josie’s Shrimp Yummies
Ingredients:
1 sleeve Ritz crackers
3 tablespoons melted butter
3 tablespoons cream sherry
Salt and pepper
12 large raw shrimp, peeled and deveined
Lettuce leaves
Method:
Preheat oven to 350 degrees.
To make the stuffing, crush the crackers thoroughly and place in a small bowl with the melted butter and sherry. Mix thoroughly, and add salt and pepper to taste. The crackers will soak up the sherry and butter to make a thick paste.
Slice each shrimp down the back to create a pocket. Stuff the shrimp with the cracker mixture. Place in a lightly greased baking pan and bake for 10 minutes, or until the shrimp turn pink.
Arrange the lettuce leaves on a serving platter or on individual plates. Place the shrimp on top of the lettuce and serve.
Yummy good for a Super Bowl party!
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