#3744 - Baked Old Bay Fish Sticks

(by Shirley McNevich)

3 cups cracker crumbs or bread crumbs
1 TBSP Old Bay seasoning (more if you wish)
1/2 tsp. salt
a few grinds of pepper
3 eggs
1 TBSP water
2 1/2 lbs. tilapia fillets (thawed)

Line two cookie sheets with parchment paper. In one bowl add bread crumbs, Old Bay, fresh ground pepper and salt--stir well. In a second bowl add the eggs and water--beat. Cut the fish fillets into 1" strips. Dip each fish piece into the egg mixture, coat in the cracker mixture, and place on the lined cookie sheet. Repeat with all fish. Bake at 450 degrees 12-15 minutes or until golden brown. Optional--you can fry them instead of baking them.

#2182 - Old Bay Zucchini Cakes

(by Shirley McNevich)

2 cups grated zucchini (peel before grating)
1/2 of a small onion (grated)
2 beaten eggs
1 tsp. Old Bay seasoning
1/4 tsp. celery seed
cracker crumbs

In a bowl add grated zucchini, grated onions, beaten eggs, Old Bay and celery seed--stir to mix. Add some cracker crumbs a little at a time until you can make cakes with the mixture. Form the mixture into cakes. Add a few teaspoonfuls of canola to a frying pan. Turn heat to medium and fry cakes until browned on each side and hot in the middle. Drain them on paper towels before serving.

#1464 - Spicy Meatballs

(by Shirley McNevich)

3lb. ground chuck
1 cup Quaker quick oats
2 eggs
1 tsp. garlic powder
1 tsp. pepper
1 1/2 cups milk
1 cup cracker crumbs
1/2 cup chopped onions
1 tsp. salt
1 TBSP chili powder
Sauce: 1 cup Domino's dark brown sugar (packed); 2 TBSP Heinz ketchup; 1/2 tsp. liquid smoke; 1/2 cup chopped onions; 1 tsp. garlic powder

In a large bowl add ground chuck, quick oats, eggs, 1 tsp. garlic powder, pepper, milk, cracker crumbs, 1/2 cup chopped onions, salt and chili powder--mix with your hands until well mixed. Form the mixture into quarter sized to fifty cent piece sized meatballs and place them in a greased 9 x 13 glass baking dish. In a separate bowl add brown sugar, ketchup, liquid smoke, 1/2 cup chopped onions and 1 tsp. garlic powder--stir until mixed. Spread the brown sugar mixture on top of the meatballs. Bake covered at 350 degrees for 30 minutes, then uncover and bake at 350 degrees for 30 minutes longer or until browned.

#1449 - Tomato Soup Ham Balls

(by Shirley McNevich)

1lb. ground chuck
2lb. ground pork
2.5 lbs. ground ham
3 eggs
3 cups cracker crumbs
2 cups milk
Sauce: 2 - 10.75oz. cans Campbell's tomato soup (do NOT add water); 2 tsp. dried mustard; 3/4 cup cider vinegar; 2 1/2 cups Domino's dark brown sugar (packed)

In a large bowl add ground chuck, pork and ham--mix with your hands until blended. In a bowl add eggs--beat with a whisk, then add them to the meat mixture. Add cracker crumbs and milk to the meat mixture--mix with your hands until well blended. Shape the entire mixture into quarter-sized or 50 cent piece-sized balls. Spray a 9 x 13 glass baking dish with Pam. Place the ham balls into a single layer in the bottom of the greased dish. In a separate bowl add tomato soup, dried mustard, cider vinegar and brown sugar--stir with a spoon until well mixed. Pour the tomato soup mixture over the top of the ham balls. Bake uncovered at 350 degrees for 1 hour.

#1378 - Salmon Loaf

(by Shirley McNevich)

1 - 14.75oz. can red salmon (de-boned and flaked)
1 1/2 cups cracker crumbs
2 eggs
1 small onion (chopped)
1/2 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 cup fresh or dried parsley

In a bowl add eggs--beat. Add flaked salmon--stir. Add chopped onions, salt, pepper and parsley--stir until mixed. Add cracker crumbs and mix with your hands to form it into a loaf shape (if too moist add more cracker crumbs). Place loaf into a greased loaf pan. Bake at 350 degrees for 50-60 minutes.

#1124 - Glazed Ham Loaf

(by Bernice Merrill - friend)

1lb. ground ham
1lb. ground pork
2 beaten eggs
1 cup milk
1 cup cracker crumbs (more if needed)
Glaze: 1/4 cup cider vinegar; 3/4 cup pineapple juice; 1 tsp. French's mustard; 1 cup Domino's dark brown sugar

In a large bowl add ground ham and ground pork--mix with your hands. Add the eggs, milk, and cracker crumbs--mix with your hands until well mixed. Form the mixture into two loaves. Glaze: in a bowl add vinegar, pineapple juice, mustard and brown sugar--stir with a spoon until smooth. Place ham loaves into a greased casserole dish. Pour the glaze over the tops of the ham loaves. Bake at 350 degrees for 60-90 minutes. Every 20 minutes while baking, use a spoon to get syrup from the bottom of the casserole and drizzle it on the two ham loaves. When you think they are ready, slice through one loaf to see if the inside is hot.

#1047 - Glazed Ham Balls

(by Shirley McNevich)

3/4 lb. ground cured ham
1/4 lb. fresh ground pork
2 eggs
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1 tsp. French's yellow mustard
1/2 cup Heinz ketchup
1/2 cup (or more) breadcrumbs or cracker crumbs
canola oil (for frying)
cracker crumbs (for coating)
Topping: 1 1/2 cups Domino's dark brown sugar; 1 tsp. French's yellow mustard; 1/4 cup cider vinegar; 1/2 cup pineapple juice; 1 TBSP Worcestershire sauce

In a bowl add eggs--beat with a fork. In a separate bowl add ham, pork, beaten eggs, pepper, paprika, 1/2 tsp. Worcestershire sauce, 1 tsp. mustard, ketchup, and bread crumbs--mix with your hands thoroughly. Mixture should have enough consistency to form (and hold) into a ball shape--if it doesn't, add more bread crumbs and remix--set aside. In a separate bowl add cracker crumbs--set aside. Scoop ham mixture a bit at a time into your hands and form into meatball-sized balls. As you finish forming each ball, roll them in the cracker crumbs--place each on wax paper. In a skillet over medium heat add a little canola oil. Place a few ham balls at a time into the skillet and brown them all sides. Remove browned ham balls and place them in a greased 9 x 13 cake pan. In a bowl add brown sugar, 1 tsp. mustard, cider vinegar, pineapple juice, and 1 TBSP Worcestershire sauce--stir until mixed. Pour the brown sugar mixture on top of each ham ball. Bake at 350 degrees for 1 hour.

#88 - Salmon Cakes

(by Shirley McNevich)

1- 14.7oz. can red salmon
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 medium onion finely chopped
1/4 cup fresh, frozen, or dried parsley
1 1/2 cups crushed cracker crumbs
canola oil for frying

Put salmon in a large bowl, juice included (remove any bones). Use a fork to pull salmon apart to remove any large chunks. Add the eggs and mix together using the fork. Add onion, parsley, salt, pepper, and 1 heaping cup cracker crumbs. Scoop out salmon mixture (about the size of a large meatball) and form into a cake. Repeat with the rest of the salmon mixture. Fill a small dish with more crackers crumbs and dip each salmon cake on both sides into the crumbs. Fry in a frying pan with canola oil. Brown on both sides.

#69 - Ham Loaf

(by Lois [Pennypacker] Minnich - friend)

2 pounds ground ham
1 pound ground fresh pork
2 eggs
1 cup cracker crumbs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup fresh parsley or parsley flakes

In a large bowl, beat the two eggs. Add ham, pork, milk, salt, pepper, parsley, and cracker crumbs. Mix everything thoroughly by hand. Split mixture in half and form two loaves. Put loaves in baking pan or dish (sprayed with Pam). You will be basting the hamloafs with the following mixture: 1 cup packed brown sugar, 1/2 cup vinnegar, 1/2 cup water, 1/2 tsp. French's mustard--mix ingredients and pour half of mixture on each loaf after loaves are in baking pan/dish. Baste every half hour while baking loaves at 350 degrees for 90 minutes.