what to do with all these saltine crackers?!

[sunberst]

i have boxes of saltines. i don't like to eat them plain. are there any desserts or recipes that i can use saltines in?

[lisas3575]

So how'd you end up with boxes of saltines? :confused: I love them crumbled in soup. I bet if you checked Nabisco's website they'd have actual recipes.

Or, could you donate them to a food bank?

[RebeccaT]

These are good:

Crispy Salmon Cakes With Lemon-Caper Mayonnaise

Recipe By :Cooking Light Magazine. April 2001. Page: 128.
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flavored mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper

Salmon Cakes:
1 tablespoon vegetable oil -- divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about
20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 cans (7.5-ounce) salmon, drained, flaked, and
bone pieces removed
1 large egg, lightly beaten

1. To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

2. To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise. Yield: 4 servings (serving size: 1 cake and 1-1/2 tablespoons mayonnaise).


NOTES :
Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise--used here instead of commercial tartar sauce--is also great with other fish.

Nutritional Information:
306 calories (32% from fat), 11g fat, 22.8 g protein, 27.3 g carb, 1.1 g fiber, 55 mg cholesterol, 3 mg iron, 1214 mg sodium, 215 mg calcium

[JaneStarr]

* Exported from MasterCook *

Chocolate Chip Cracker Kisses - Big Batch-1 point

Recipe By :JaneStarr (handed down & modified)
Serving Size : 120 Preparation Time :0:00
Categories : Cookies Success


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg whites -- * see note
1/2 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
1 1/3 cups sugar -- extra-fine preferred
12 saltine crackers -- **(crushed,6T)
1 1/3 cups miniature chocolate chips

*An alternative to separating eggs is to use powdered egg whites. They are available in the supermarket as "Just Whites". I really like the fact that they are pasteurized (safe for taste-testing the batter)
**I use fat-free salted top saltines.

Pre-heat oven to 300* F.
Prepare 2 cookie sheets by covering them with baker's parchment (or lightly grease).
In a totally grease-free mixing bowl, beat egg whites on high until frothy.
Add vanilla and cream of tartar.
Continue beating while gradually adding sugar. Make sure that sugar dissolves completely and that mixture is not grainy. (I find that Bartender's sugar dissolves most easily.)
When mixture is quite stiff (consistency of marshmallow fluff-- after up to 10 mins. of beating), gently fold in saltine crumbs and chocolate chips.
Drop the meringue-like dough, 1 teaspoon at a time, onto prepared cookie sheet. I use either a very small ice cream scoop or a large pastry bag fitted with a half-inch round tip. With the pastry bag, I usually get about 160 cookies the size of large marbles.
They can be put right next to each other, they rise very little. Half recipe (60) fits on one large,flat cookie sheet.
Bake for 20 minutes. On a humid day, I usually turn the oven off 5 minutes early and leave the cookies in the oven with the door closed until I'm ready to serve.
Yield: about 120-160 " kisses".

Per MasterCook analysis (if yield is 120):
Each cookie= 19.6 cals, 0.6g fat (25.8%CFF), 0.0g fiber
2- 3 cookies would equal 1 point.

If yield is 160:
Each cookie= 14.7 cals, 0.5g fat (25.7%CFF), 0.0g fiber
1 point for 4 cookies
Meringues can easy, if you know a few simple rules:
1) Everything that touches the egg whites must be absolutely grease-free. Fat breaks down the structure of beaten egg whites. Yolks contain fat, so it is important not to get any yolk into the whites. I run everything through the dishwasher before preparing meringues (mixing bowl, beaters, rubber spatula, and teaspoon or ice-cream scoop)
2)* Eggs separate best when cold,but they beat up best at room temperature.

I don't recommend making this recipe on a very humid day unless you have reliable air-conditioning; it can really flop!







- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 20 Calories; 1g Fat (25.9% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : These store well for long periods of time at room temperature in a covered container -- as long as it's not humid. Jane

[Svadhisthana]

This will sound odd but, Heloise has a recipe for Apple Pie that uses saltines in place of Apples. I've never made it but, I think someone on this BB has.









p.s. My mother uses them (one sleeve) in her meatloaf recipe *Shudder*

[RebeccaT]

I haven't made these before, but I have heard about them and they look good!

Easy Toffee Bars
Prep Time: approx. 5 Minutes. Cook Time:
approx. 15 Minutes. Ready in: approx. 20 Minutes. Makes 24
servings.
Printed from Allrecipes, Submitted by toni
--------------------------------------------------------------------------------
1 cup butter
1 cup packed brown sugar
1 (10 ounce) package saltine crackers
1 (12 ounce) package
semisweet chocolate chips


Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a small saucepan over medium-high heat melt butter
with brown sugar; bring to a boil and remove from heat.
3 Arrange crackers (salt side up) on a jelly roll pan.
Pour butter mixture over crackers.
4 Bake in preheated oven for 5 minutes.
5 Remove from oven and sprinkle chocolate chips over
crackers. Bake for another 5 minutes.

[brykate]

ooh I like the food bank donation idea!
Or donate to a mom with toddlers :)
We use them (besides feeding to the toddler) for chili, tomato soup, any soup, the bottom of a cream corn recipe, and for Chicken Parmesan.
At least they last forever without going bad! Could make a "Cracker Basket" for a Christmas present somehow. (:rolleyes: Just reaching there :p )

[Little Bit]

I've made somethings similar to RebeccaT's, but with white sugar, instead of brown, and a pinch of baking soda to help it foam, which seems to help it spread over the crackers. Very addictive, but now that I've seen JaneStarr's cracker kisses recipe, I'm thinking I need to branch out!!

[valchemist]

I have made these and they are yummy!


* Exported from MasterCook *

Kentucky Derby Crunch

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
35 Saltine crackers -- (enough to cover bottom of pan)
1 c butter
1 c sugar
10 ozs peanut butter chips
6 ozs chocolate chips

Line a jelly roll pan with crackers.

Melt butter. Add sugar and stir slightly. Bring mixture to a boil and boil without stirring for 4 minutes (keep heat on medium low to prevent burning).

Pour mixture over crackers and spread to cover.

Bake at 350 for six minutes. Do not bake any longer.

Mix the peanut butter and the chocolate chips together. Sprinkle over cracker crust as soon as it comes out of the oven.

Let stand 10 minutes. Then spread chips around crust with a fork.

Let cool to room temperature. Place in the refrigerator for 4 hours or until hard.

Break into pieces, like peanut brittle.

[BlueMoose]

http://web.kraftfoods.com/knet_fridge.aspx?s=recipe&m=recipe/knet_recipe_grid&u1=byingredient&u2=1323*0*0*0**saltine+crackers****

[Lrimerman]

This is a link to a passover recipe that is similar to the one posted above, you can substitute saltines for the matzo, it is divine. I especially like the way she states to cover the pan before pouring the caramel mixture on the crackers, it helps with cleanup.

Lisa

http://www.koshercooking.com/recipes/passover/buttercrunch.html

[emptyspool]

Quick Salmon Patties

1 can salmon, small
1 egg
1 handfull saltine crackers, crunch with your hands
onion salt and pepper to taste

Mix together and roll in yellow corn meal, cook in a small amount oil a few minutes on each side until browned.


Good teenager food.

[schuh]

I can vouch for Rebecca's toffee suggestion. It is excellent. If you didn't have the recipe you'd never know there were saltines in it.

[sushibones]

Hmmmmm. Would I be voted off the board if I said my preferred way to use saltines is to eat them topped with crunchy pb, or cheddar cheese, or, worst of all, real butter? :eek: :o

Although looking back over some of the other responses, my choices may not be that bad after all. :D

[Guest]

OMG Sushibones, just what I was going to post. One of my secret pleasures is to eat salted saltines with butter or thin slices of cheddar cheese or pb and j. When DD was little, I use to send the pb&j combo to school for lunch.

[claire797]

Saltine crumbs are the secret ingredient in authentic Texas chicken fried steak but somehow, I don't see Sunberst frying herself up some chicken fried steak one night after work.

[TLee4]

No suggestions here. Just wanted to say that my DH thinks that plain Saltines are their own food group. If I didn't cook, he would happily eat them by the box, and call it a meal. Yuck!

[gobluem82]

I agree, PB&J on saltines is the best!! Especially when the jam oozes out those little holes...

I know this doesn't help with the recipe request, but I just had to reminisce--it's been a while (25 years??) since I've had these.

[ErinM]

Originally posted by sushibones
Hmmmmm. Would I be voted off the board if I said my preferred way to use saltines is to eat them topped with crunchy pb, or cheddar cheese, or, worst of all, real butter? :eek: :o

Although looking back over some of the other responses, my choices may not be that bad after all. :D

Well, I hope not, because then I'd have to go to when I admitted that I *sometimes*, very very rarely, enjoy saltine crackers with...canned chocolate frosting :eek: :o . The sweet/salty combination just hits the spot sometimes...


Also, this is a very easy child snack! (Of course, Sunberst is not a child, but I think she is a child at heart, like all of us!) :)

[SusanL]

May of last year I posted the question, "Why did I buy that box of saltines?" The wonderful people on this board reminded me of all the above recipes, it was the Salmon Cakes, and they were delicious. I will have to try them again! Thanks for this post as a reminder to make them!! But the other recipes look great also!

[sunberst]

Originally posted by claire797
Saltine crumbs are the secret ingredient in authentic Texas chicken fried steak but somehow, I don't see Sunberst frying herself up some chicken fried steak one night after work. hey you never know! my dbf is from texas. :) thanks for all the great recipes guys! btw- i have no idea where all these boxes came from. i opened my cabinet this week, and there were boxes sitting there! maybe i sleep walked to the market in the middle of night & bought them, who knows! :p

[ReneeV]

I love that Saltine cracker crust that went with the fresh corn pie in the June or July 01 CL.
It's saltine crumbs, a little butter and some parmesan cheese. It's very flakey. I use it for quiche recipes. Much lighter than traditional pastry crust.

I've been toying with idea of replacing the parm cheese with a little sugar and using it for fruit pies. Hope this helps.

Renée

[pattyp.]

If I'm not mistaken, mock apple pie is made with Ritz crackers.:cool:

[claire797]

Originally posted by pattyp.
If I'm not mistaken, mock apple pie is made with Ritz crackers.:cool:

I thought so too, but last night I was looking through a cookbook and there was a Mock Apple Pie recipe that said "Saltines or Soda Crackers".

[brykate]

Originally posted by ReneeV
I love that Saltine cracker crust that went with the fresh corn pie in the June or July 01 CL.
It's saltine crumbs, a little butter and some parmesan cheese. It's very flakey. I use it for quiche recipes. Much lighter than traditional pastry crust.
Renée
This sounds like a great and easy crust to try under my ultra light "blender quiche" recipe. I knocked my brain around in the Recipe Finder and didn't find it. Would you mind posting this crust recipe if you remember? I seem to remember the fresh corn section of last year so I don't know why it didn't show up under any obvious names that looked right in my searches.
Thanks! :) - Katie

[Guest]

Everytime I see this thread I want to pull out the crackers and butter. So far I have been able to resist, but not sure for how much longer.

[sunberst]

well i have already started to use up the saltines. :)

i made val's kentucky derby crunch.
i had peanut butter chips on hand, so i decided to start with this recipe.

can we say EASY, CHEAP & TASTY all in one sentence? i virtually cost nothing to make (well i already had the ingredients on hand, which are cheap ingredients anyways) and it took all of 10 minutes to make. they are really addicting. it made a big batch, so i brought some to work. everyone loved them and couldnt believe they were saltines!

i cant wait to try the other recipes you guys posted!

[penguin]

Here is the Corn Pie recipe with the saltine crust. Now, would you mind sharing your recipe for Ultra Light Blender Quiche? ;)

Buttercrust Corn Pie with Fresh Tomato Salsa

Ingredients
Salsa:
2 1/2 cups chopped tomato
1/2 cup thinly sliced green onions
2 tablespoons chopped seeded jalapeno pepper
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper

Pie:
1 1/4 cups crushed fat-free saltine crackers (about 35 crackers)
3 tablespoons grated fresh Parmesan cheese
3 tablespoons butter, melted
1 large egg white, lightly beaten
Cooking spray
1 1/4 cups fat-free milk, divided
2 3/4 cups fresh corn kernels (about 5 ears)
1 teaspoon sugar
1/2 teaspoon onion salt
2 tablespoons all-purpose flour
1/2 cup thinly sliced green onions
3 tablespoons chopped ripe olives
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/8 teaspoon paprika

Directions:
Preheat oven to 400°.

To prepare the salsa, combine the first 7 ingredients in a medium bowl.

To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

Bake at 400° for 20 minutes or until the center is set.

Servings/Serving Size: Yield: 6 servings (serving size: 1 wedge and 1/2 cup salsa).

Nutrition Facts (per Serving):
277 calories; 40.2 g carbohydrates; 54 mg cholesterol; 9.6 g fat; 758 mg sodium; 11.1 g protein; 140 mg calcium; 2.3 mg iron; 3.9 g fiber

[greysangel]

couldn't you also grind some up to use as bread crumbs?

J

[brykate]

Originally posted by penguin
Here is the Corn Pie recipe with the saltine crust. Now, would you mind sharing your recipe for Ultra Light Blender Quiche? ;)
Thanks Penguin! The whole pie sounds good!
Here's my very EASY and very LIGHT Blender Quiche

3 eggs
1/2 cup Bisquick mix
1 1/2 cups milk
1/4 cup melted margarine or oil
Blend all together in the blender for 30 seconds.
Pour into pie plate.
Top with 1 cup (or combination to total 1 cup) : cooked
ham, bacon, seasoned chicken, tuna, smoked salmon, onion, zucchini, mushroom, .... or whatever! sprinkle over evenly.
Top with 1 cup Cheese : cheddar, jack, swiss, colby jack, pepper, .... or whatever is in the fridge! sprinkle over evenly.
Bake 350 for 40 - 45 minutes

Quick, easy, light, and yummy! :)

[Little Bit]

Thanks so much for sharing the recipe! :)

[slknight]

Make crackers and eggs!

I have no idea if this is a regional thing or what, but my MIL makes crackers and eggs all the time. Now DH makes them on the weekends on occasion. Not really sure of a recipe, but it's essentially scrambled eggs with broken up pieces of saltines in them. Sounds really weird, but tastes good. :D

[Julia1Pin]

Susan - I think that's the non Jewish version of Matzoh Brie - which is essentially an omlette with broken matzoh in it.

[shumanata]

In the vein of other "Saltines with cheese, etc..." posts:

Saltines with mayonnaise and slices of cheddar cheese, true comfort food.

[Beth]

Originally posted by Julia1Pin
Susan - I think that's the non Jewish version of Matzoh Brie - which is essentially an omlette with broken matzoh in it.

Or an Anglo version of Migas (Mexican eggs with tortilla strips and other good stuff).

I was going to offer you the use of two boys. They can almost kill a box of saltines in a sitting when in the mood. And they aren't even teenagers yet!