Steamed Crackers
Steamed Crackers
Some Amish cooks make their own crackers, but those are used primarily as a base for stewed chicken and gravy. The crackers that turn up in those favorite Amish mainstays—Steamed (or Stewed) Crackers and Fried Crackers—are pre-packaged, boxed, and bought at the store.
Hearty breakfasts and “snack meals” need variety. That fact, plus the cook’s frequent obligation to produce a quick, yet stick-to-the-ribs meal are the likely backgrounds of these old favorites. Perhaps the Depression years also had a part in contributing these dishes to the Amish diet.
Sometimes steamed crackers are a full course; sometimes they are a side dish. Certain combinations have prevailed. “We had stewed crackers with eggs for breakfast.” “We had stewed crackers with pink salmon for company as a side dish. I also remember stewed crackers with chicken. That was a main hot dish at weddings during the Depression.”
Ingrediënten
- ¼ –½ lb. about 50–60 saltine crackers
- 2½ cups milk
- 2 Tbsp. butter or margarine
- Âľ cup milk
Instructies
- Butter the bottom and sides of a 1½ quart casserole.
- Lay dry crackers in the casserole.
- Heat the 2½ cups milk to scalding.
- Pour over crackers.
- Cover casserole and let stand at least 5 minutes, checking once to make sure the crackers are in the milk.
- Just before serving, heat the butter until browned.
- Add Âľ cup milk and warm it.
- Then pour over the crackers.
Notes / Tips / Wine Advice:
Variations:
- Mix pieces of cooked pink salmon with the crackers as they are layered into the casserole. Proceed with recipe.
- Mix small pieces of cooked chicken with the crackers as they are layered into the casserole. Proceed with recipe.
- While crackers are standing, prepare 4 fried eggs in skillet. When crackers are finished serve into 4 dinner plates. Top each with a fried egg.
