Recipe: Recipes Using Crackers or Crumbs (8)
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03-09-2000 -8 Recipes Using Crackers or Crumbs
lisa,MI (12:50:07) : BANANA SPLIT CAKE
Use a chilled, 9x13" baking pan
FIRST LAYER 2 cups graham cracker crumbs mixed with 2/3 cup melted butter, press in bottom of pan
SECOND LAYER 2 sticks softened butter, 2 eggs, 2 cups powdered sugar, 1 tsp. vanilla, beat until firm, spread over graham crackers
THIRD LAYER 3 large bananas, sliced and dipped in pineapple juice
FOURTH LAYER 1 (16oz) can crushed pineapple, well drained
spread 1 container whipped topping (cool-whip) over pineapples and sprinkle with chopped peanuts and cherries (maybe some chocolate syrup too!!)
Donna-Gaylord,.MI (09:59:03) : Banana Split Cheescake Bars
Prep time:20 minutes plus refrigerating
Bake Time: 30 minutes
CRUST
2 cups graham cracker crumbs
1/3 cup melted butter or margarine
1/4 Sugar
Mix graham cracker crumbs, butter and sugar. Press into bottom of 13 x 9 inch baking pan
FILLING
3 8 ounce packages of low fast cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup mashed banana
Mix cream cheese, sugar and vanilla on medium speed until well blended. Stir in banana. Pour into crust. Bake at 350 degrees or until center is almost set. Cool. Refrigerate 3 hour or overnight.
TOPPING
1 cup halved strawberries
1 Banana, sliced, and tossed with 1 teaspoon lemon juice
1 can pineapple chunks drained
TOP with strawberries banana and pineapple. sprinkle with nuts and drizzle with melted semi-sweet baking chocolate, if desired. Cut into 18 bars
tip: Line pan with foil for easy removal of bars.
Burgundy/LA (09:57:19) : Cheesecake Crust
When I made homemade cheesecake, I add finely chopped pecans (pecan meal) in my graham cracker crust...it adds a touch of crunch and lots of wonderful flavor.
Donna-Gaylord,.MI (09:38:49) : Oven fried chicken Pair this spicy, crumb crusted chicken with corn on the cob and a salad for an all-American feast!
2 Cups fresh whole-wheat bread crumbs
1/4 tsp paprika
1/4 tsp cayenne pepper
6to8 Boneless-skinless chicken breasts
1/4 teaspoon freshly ground black pepper
1 Cup plain non-fat yogurt
Line a baking sheet with foil and spray the foil with vegetable cooking spray. Set aside. In a shallow bowl or pie plate. combine the bread crumbs, paprika, and cayenne pepper. Mix well and set aside. Season the chicken pieces with black pepper. Spread a thin layer of yougurt over chicken. Gently roll the coated chicken in bread crumb mixture and pat to coat thoroughly. Place chicken on the prepared baking sheet; place in fridge for 15 minutes to help the coating adhere. Bake in 400 degree oven until juice from chicken runs clear. Usually about 20 to 25 minutes. For a crunchier chicken coating, substitute 2 cups of crushed corn flakes crumbs for the bread crumbs. Or for an herbal flavor add 1/4 teaspoon of dried basil and 1/4 teaspoon of dried oregano to the bread crumb mixture. Proceed as the recipe directs.
Gina,.Fla (09:22:27) : Pineapple Gratin
20 oz. can pineapple chunks, undrained
1/3 c. sugar
3 T. flour
4 oz. shredded cheddar
1/2 c. round butter-flavored cracker crumbs
2 T. melted butter
Drain pineapple, reserve 3 T. juice. Combined reserved juice, sugar and flour. Stir in pineapple chunks and cheese. Spoon into a lightly greased shallow 2-cup baking dish, combine cracker crumbs and butter and sprinkle over top. Bake at 3560 for 25 mts. or until bubbly.
Gina,.Fla (09:16:35) : Spinach Noodle Pudding
This dish was introduced to me by the mother of an old boyfriend in Miami Beach back in the 70's and she called it Noodle Pudding. Phyllis always served this with Brisket at Friday night's dinner and since then I have discovered that it is a marvelous side dish to any meat. It is always served at Thanksgiving, Christmas and Easter at my home as well as special dinners for guests. I have shared this recipe with many friends, neighbors and guests who always insist on having the recipe. It has been a sure winner for over 24 years...Thanks Phyllis!!
1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
1 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 16
Gina,.Fla (09:15:26) : Papas Rellena (Stuffed Mashed Potato Balls)
Makes 8 balls
2 lbs. potatoes, peeled and diced
salt and pepper to taste
1 c. picadillo
1 large egg, slightly beaten
1/2 c. cracker meal
oil for frying
Cook the potatoes in salted water til tender, drain and mash and season with salt and pepper. When at room temperature, you can work with it.
Take a handful of mashed potatoes, shape into a 3-inch ball and with your thumb, push down in the middle to make a well. Fill with 2 T. picadillo and then reshape ball to enclose meat in it. Roll in egg, then in cracker meal. Repeat until all 8 balls are made. Put on a platter, cover with saran wrap and refrigerate for 1 hour.
Fry the balls until they are golden on all sides. Drain and serve hot.
Gina,.Fla (09:14:45) : Croquetas de Jamon de Miami
(My Mom's Ham Croquettes)
makes about 50 croquetas
1 stick butter
7 t. flour
2 c. scalded milk
2 c. finely chopped cooked ham
1 t. salt
1/2 t. black pepper
1/2 t. nutmeg
3 t. fresh lime juice
1 T. freshly chopped parsley
2 c. fine cracker meal or bread crumbs
1 large egg, slightly beaten
veg oil for frying
In a large skillet over med. low heat melt the butter, blend in the flour and gradually whisk in the milk til the mixture thickens. Add the ham, seasonings, lime juice and parsley and continue cooking for about 2 mts, stirring with a wooden spoon. Remove from heat,
Set aside and let it cool. Sprinkle a light layer of the crumbs on a working surface and scoop about 1 heaping tablespoon of the ham and shape into a little cylinder. Dip in the beaten egg and then the crumbs. Repeat until all the ham is used up and replenishing the crumbs as needed.
Fry the croquetas in oil until golden on all sides. Drain on paper towels and serve with a sprinkling of lime juice.
03-09-2000 -8 Recipes Using Crackers or Crumbs
lisa,MI (12:50:07) : BANANA SPLIT CAKE
Use a chilled, 9x13" baking pan
FIRST LAYER 2 cups graham cracker crumbs mixed with 2/3 cup melted butter, press in bottom of pan
SECOND LAYER 2 sticks softened butter, 2 eggs, 2 cups powdered sugar, 1 tsp. vanilla, beat until firm, spread over graham crackers
THIRD LAYER 3 large bananas, sliced and dipped in pineapple juice
FOURTH LAYER 1 (16oz) can crushed pineapple, well drained
spread 1 container whipped topping (cool-whip) over pineapples and sprinkle with chopped peanuts and cherries (maybe some chocolate syrup too!!)
Donna-Gaylord,.MI (09:59:03) : Banana Split Cheescake Bars
Prep time:20 minutes plus refrigerating
Bake Time: 30 minutes
CRUST
2 cups graham cracker crumbs
1/3 cup melted butter or margarine
1/4 Sugar
Mix graham cracker crumbs, butter and sugar. Press into bottom of 13 x 9 inch baking pan
FILLING
3 8 ounce packages of low fast cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup mashed banana
Mix cream cheese, sugar and vanilla on medium speed until well blended. Stir in banana. Pour into crust. Bake at 350 degrees or until center is almost set. Cool. Refrigerate 3 hour or overnight.
TOPPING
1 cup halved strawberries
1 Banana, sliced, and tossed with 1 teaspoon lemon juice
1 can pineapple chunks drained
TOP with strawberries banana and pineapple. sprinkle with nuts and drizzle with melted semi-sweet baking chocolate, if desired. Cut into 18 bars
tip: Line pan with foil for easy removal of bars.
Burgundy/LA (09:57:19) : Cheesecake Crust
When I made homemade cheesecake, I add finely chopped pecans (pecan meal) in my graham cracker crust...it adds a touch of crunch and lots of wonderful flavor.
Donna-Gaylord,.MI (09:38:49) : Oven fried chicken Pair this spicy, crumb crusted chicken with corn on the cob and a salad for an all-American feast!
2 Cups fresh whole-wheat bread crumbs
1/4 tsp paprika
1/4 tsp cayenne pepper
6to8 Boneless-skinless chicken breasts
1/4 teaspoon freshly ground black pepper
1 Cup plain non-fat yogurt
Line a baking sheet with foil and spray the foil with vegetable cooking spray. Set aside. In a shallow bowl or pie plate. combine the bread crumbs, paprika, and cayenne pepper. Mix well and set aside. Season the chicken pieces with black pepper. Spread a thin layer of yougurt over chicken. Gently roll the coated chicken in bread crumb mixture and pat to coat thoroughly. Place chicken on the prepared baking sheet; place in fridge for 15 minutes to help the coating adhere. Bake in 400 degree oven until juice from chicken runs clear. Usually about 20 to 25 minutes. For a crunchier chicken coating, substitute 2 cups of crushed corn flakes crumbs for the bread crumbs. Or for an herbal flavor add 1/4 teaspoon of dried basil and 1/4 teaspoon of dried oregano to the bread crumb mixture. Proceed as the recipe directs.
Gina,.Fla (09:22:27) : Pineapple Gratin
20 oz. can pineapple chunks, undrained
1/3 c. sugar
3 T. flour
4 oz. shredded cheddar
1/2 c. round butter-flavored cracker crumbs
2 T. melted butter
Drain pineapple, reserve 3 T. juice. Combined reserved juice, sugar and flour. Stir in pineapple chunks and cheese. Spoon into a lightly greased shallow 2-cup baking dish, combine cracker crumbs and butter and sprinkle over top. Bake at 3560 for 25 mts. or until bubbly.
Gina,.Fla (09:16:35) : Spinach Noodle Pudding
This dish was introduced to me by the mother of an old boyfriend in Miami Beach back in the 70's and she called it Noodle Pudding. Phyllis always served this with Brisket at Friday night's dinner and since then I have discovered that it is a marvelous side dish to any meat. It is always served at Thanksgiving, Christmas and Easter at my home as well as special dinners for guests. I have shared this recipe with many friends, neighbors and guests who always insist on having the recipe. It has been a sure winner for over 24 years...Thanks Phyllis!!
1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
1 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 16
Gina,.Fla (09:15:26) : Papas Rellena (Stuffed Mashed Potato Balls)
Makes 8 balls
2 lbs. potatoes, peeled and diced
salt and pepper to taste
1 c. picadillo
1 large egg, slightly beaten
1/2 c. cracker meal
oil for frying
Cook the potatoes in salted water til tender, drain and mash and season with salt and pepper. When at room temperature, you can work with it.
Take a handful of mashed potatoes, shape into a 3-inch ball and with your thumb, push down in the middle to make a well. Fill with 2 T. picadillo and then reshape ball to enclose meat in it. Roll in egg, then in cracker meal. Repeat until all 8 balls are made. Put on a platter, cover with saran wrap and refrigerate for 1 hour.
Fry the balls until they are golden on all sides. Drain and serve hot.
Gina,.Fla (09:14:45) : Croquetas de Jamon de Miami
(My Mom's Ham Croquettes)
makes about 50 croquetas
1 stick butter
7 t. flour
2 c. scalded milk
2 c. finely chopped cooked ham
1 t. salt
1/2 t. black pepper
1/2 t. nutmeg
3 t. fresh lime juice
1 T. freshly chopped parsley
2 c. fine cracker meal or bread crumbs
1 large egg, slightly beaten
veg oil for frying
In a large skillet over med. low heat melt the butter, blend in the flour and gradually whisk in the milk til the mixture thickens. Add the ham, seasonings, lime juice and parsley and continue cooking for about 2 mts, stirring with a wooden spoon. Remove from heat,
Set aside and let it cool. Sprinkle a light layer of the crumbs on a working surface and scoop about 1 heaping tablespoon of the ham and shape into a little cylinder. Dip in the beaten egg and then the crumbs. Repeat until all the ham is used up and replenishing the crumbs as needed.
Fry the croquetas in oil until golden on all sides. Drain on paper towels and serve with a sprinkling of lime juice.
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