Hot Saltine Hack

In addition to last week’s brown sugar bacon crackers, I made this hot saltine hack.  It’s a nice spiced-up saltine cracker that you can eat with a beer or on its own, without automatically going for a cheese or other flavor.  This recipe is from Alton Brown’s Every Day Cook.  It’s not an every day recipe for me, but it is a good recipe to make when you need something simple and easy to take with you without needing too many ingredients.

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Hot Saltine Hack

2 Tbsp clarified butter, melted
1 Tbsp hot sauce
1 tsp dry mustard powder
1 sleeve saltines (about 40 crackers

Heat the oven to 350 degrees.  Meanwhile, whisk the butter, hot sauce, and dry mustard together in a large mixing bowl.  Add the saltines and toss to coat.  Spread the crackers on a half sheet pan.  Bake for 8 to 10 minutes, until the saltines just start to brown.


Broccoli Corn Bake

Sometimes there are recipes from childhood that make no sense in terms of what I love today and what  would be considered a positive intake of food.  For me, one of these items is scalloped corn.  I don’t eat very many casseroles, or corn, or crackers these days, but when I was going through an old recipe box when I came across a recipe for a Broccoli Corn Bake from “Norma” that I knew I wanted to try.

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Broccoli Corn Bake

16 oz can creamed corn
1 package frozen broccoli (cooked and drained)
1 beaten egg
1/2 c saltine cracker crumbs (12 crackers)
1 Tbsp minced onion
2 Tbsp butter, melted
1/2 tsp salt
dash pepper

1/4 c cracker crumbs (6 crackers)
1 Tbsp butter, melted

Combine first eight ingredients — pour into a 1 quart casserole.  Combine the last two ingredients.  Sprinkle over the vegetables.  Bake at 350 degrees for 35 minutes.