One cracker, two recipes
Anyone who has spent much time in the health food section at the grocery store will notice the increased cost of these foods compared to non-health food products. This cost is well worth it for those of us trying to feed someone safely but that doesn’t stop us from noticing it. In an attempt to waste as little as possible and to allow for better budgeting, I’ve starting making a two-week menu and shopping for two weeks at a time. Since starting this I’ve found that I waste less as I use the same ingredients in different recipes throughout the week.
I found this cracker a few months ago when I wanted to make a baked corn but then wasn’t sure what to do with the rest of the box. I’ve got two recipes here that will help you use up a box of crackers. Both recipes are basic home style recipes. Nothing fancy but very delicious.
This first one is adapted from a recipe from pamasaurous who regularly posts on http://omnomalicious.wordpress.com/
20 ounces of frozen corn
.5 cups rice milk
.25 cups DF/SF butter- We use Best Life Olive Oil
1.5 teaspoon salt
1.5 cups Gluten Free Crackle Bread, crumbled
2 tablespoons minced onion
3 tablespoons brown sugar
Combine the corn, butter, milk, and salt into large saucepan. Bring to simmer, cook until tender, and then remove from heat. Stir-in crumbs, onion, and brown sugar. Pour into a sprayed casserole dish. Bake at 350F for 30 minutes.
1 lb ground beef
1/3 cup fresh Parsley- chopped
2 tbsp Worcestershire sauce (you can add less if you prefer)
2 cloves Garlic minced
1 Onion- Chopped
Salt and Pepper to taste
Mix in all ingredients. Form into loaf pan. Bake at 375 for 45 minutes, if you like ketchup cooked on the top, at 30 minutes, apply the ketchup and then cook for additional 15 minutes. Cooking times vary depending on the oven so you may want to check the internal temperature.