On Wed, 07 Jan 2015 09:25:48 -0600, Moe DeLoughan >
wrote:

> I make mine with a very small amount of crushed saltine crackers -
> say, 2-3 crackers per pound and a half of meat.

I don't know what it is about saltine crackers, but they seem to add
something special. I have a corn casserole that calls for them that I
don't make very often because I don't keep saltines on hand and have
to plan ahead (something that only happens for holiday meals) if I
want to make it.

--
A kitchen without a cook is just a room.

On 2015-01-07 19:52, sf wrote:

> I don't know what it is about saltine crackers, but they seem to add
> something special. I have a corn casserole that calls for them that I
> don't make very often because I don't keep saltines on hand and have
> to plan ahead (something that only happens for holiday meals) if I
> want to make it.
>
We never have them either and I have to say that I sort of miss them. I
used to love them scrunched up in tomato soup. I also used to like them
with butter and strawberry jam.

On Wed, 07 Jan 2015 20:00:04 -0500, Dave Smith
> wrote:

> On 2015-01-07 19:52, sf wrote:
>
> > I don't know what it is about saltine crackers, but they seem to add
> > something special. I have a corn casserole that calls for them that I
> > don't make very often because I don't keep saltines on hand and have
> > to plan ahead (something that only happens for holiday meals) if I
> > want to make it.
> >
> We never have them either and I have to say that I sort of miss them. I
> used to love them scrunched up in tomato soup. I also used to like them
> with butter and strawberry jam.

Ditto tomato soup - peanut butter & jam for me!

Speaking of tomato soup, I'm finding that a can of crushed tomatoes
and an equal amount of chicken stock work for me, season at will. I
like fresh basil.

--
A kitchen without a cook is just a room.