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.
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.
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.
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
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.