Cooking With Triscuits

The perfect snack food especially some of the new flavors such as roasted garlic and rosemary olive oil. It is a little hard to put them down once you get started that is why it is better to open the box when you have plenty of people to share them with. One day while sitting around with family and friends munching on some triscuits we started talking about all the delicious recipes there are using the crunchy little crackers. I could not believe all the creative uses, have some fun and give these a try.





Triscuit Wraps

Sprinkle a little brown sugar on a Triscuit, wrap 1/2 slice of bacon around. Secure with a toothpick and bake at 350 degrees for 10 to 15 minutes.


Triscuit Chicken Bake

1 pkg. Triscuits, crushed and crumbled
2 cans cream of chicken soup
1 can water chestnuts, drained and sliced
2 cans asparagus (may be frozen) in pieces
2 lb. cooked chicken, cut up
1/2 c. mayonnaise
1 c. mushrooms, cut in pieces

Mix soup, water chestnuts, asparagus, cooked chicken, mayonnaise and mushrooms. Place half of package of Triscuits in bottom of greased 9x13 inch pan. Add above mixture and sprinkle the rest of the Triscuits over the top. Cover and bake 1 hour at 350 degrees. Remove aluminum cover the last 10-15 minutes to brown.

Triscuit Burgers

1 1/2 c. crushed Triscuits
3/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1/4 c. chopped onion
1 lb. ground beef

Soak Triscuits in milk in large bowl until soft. Add remaining ingredients, mixing well. Shape into patties. Sauté in skillet until your desired degree of doneness.

Oysters Without The Pearl

This amazing little root really does taste like a mild version of an oyster, probably more of an acquired taste for many. Texturally they are quite different than that of an oyster but flavor wise they are very similar. Salsify is great in stews, soups and is also delicious creamed or mashed.
They carry Salsify in most supermarkets in the produce section usually only during the winter months. It’s a very interesting vegetable really worth exploring.

Salsify Casserole (Poor Man’s Baked Oysters)

2 cups of Salsify, cooked and drained
3 cups of broken saltine crackers (just crush in your hand)
2 eggs
3 cups of milk
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter

Scrape salsify as you would a carrot, slice in 1/4 inch pieces, and put in cold water to keep from turning dark, simmer for 20 minutes until tender then drain.
Butter a 1 1/2 quart baking dish layer salsify and crackers (starting and ending with crackers). Beat eggs, add milk, salt and pepper and pour over casserole, dot with butter. Bake at 350 degrees for 25 to 30 minutes.