Vermont Common Foods, An Orton Family Business

Vermont Common Cracker Recipes

Perfect for canapés—just split & fill with your favorite dip, mousse, soft cheese or what-have-you. You'll be amazed how long our crackers stay crisp!

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Common Cracker Country Chicken

4 6 oz. boneless chicken breasts
2 eggs mixed with 2 Tbs. milk
1 cup fine textured cracker crumbs from Vermont Common Crackers®
½ cup sesame seeds
2 Tbs. minced parsley
1 tsp. salt
¼ tsp. fresh ground pepper
2 Tbs. butter, margarine, or vegetable oil for frying
lemon wedges

Sauce
4 Tbs. butter
3 Tbs. sesame oil
2 Tbs. fresh lemon juice

Remove skin from chicken breasts. Mix crumbs, sesame seeds, parsley, salt and pepper. Dip each breast into egg and milk mixture then into crumb mixture, pressing crumbs into each breast on both sides. Place on plate and refrigerate for one hour. Pour enough vegetable oil to cover the bottom of a large skillet at a depth of ¼ inch, and heat until hot. Add 2 Tbs. butter, and when it bubbles add the chicken breast and fry on each side for 2 minutes. Fry an additional 4 minutes on each side and remove to a plate. Make the sauce by melting the butter, then adding the sesame oil and lemon juice. Immediately spoon about 2 Tbs. sauce over chicken and garnish plate with parsley and lemon wedge. Serves 4.

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Scalloped Scallops or Oysters

1 quart fresh scallops or oysters
1 cup cracker crumbs from Vermont Common Crackers®
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup chopped parsley
1 cup milk or cream
1 egg, beaten
4 Tbs. butter

Preheat oven to 350°. Butter 2 quart casseroles and cover bottom with scallops. Mix crumbs, salt, pepper, parsley and sprinkle over scallops. Mix milk and eggs. Pour over casserole, and dot with butter. Bake for 20-30 minutes. Serves 4.

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Meat Loaf

1 lb. ground beef
1 lb. ground pork
2 eggs
1 clove garlic, minced
1 onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. bay leaf powder
1/4 tsp. thyme
1/2 green pepper, finely chopped
3/4 cup cracker crumbs from Vermont Common Crackers®
2 Tbs. chopped parsley

Preheat oven to 325°. Mix all the ingredients and press into loaf pan. Bake 1 hours. Serves 6-8.

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Simple Cracker Crumb Stuffing

Chop up a small onion and a stalk or two of celery. Flavor with sage, a little salt, ground pepper, and 1/2 cup of melted butter. Add some boiling water if a moist result is desired.

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Common Cracker Stuffing

8 oz. Vermont Common Crackers®
1 cup diced celery (about 3 stalks)
1 small onion, chopped fine
2 cloves garlic, minced
3 Tbs. sweet butter
2 Tbs. fat from the drip pan, rendered meat fat or additional butter
3 large eggs
1 cup chicken broth
1/2 cup milk
1/4 teaspoon salt
40 grinds of black pepper
-1/2 teaspoon dried or fresh sage, optional

Preheat oven to 325°. Crush the crackers by squeezing them in your fist (two at a time if you can manage). Break up any larger pieces and place all in a large bowl. Saute the garlic and onions in 3 Tbs. of butter over low heat until translucent. Add the celery and sauté 2 minutes more. Add the crushed crackers. Beat the eggs well in a bowl, then add the broth and milk, and then add to the cracker and vegetable mix. Add the pepper, salt and optional sage. Mix thoroughly and let rest for 5 minutes. Grease a 2 quart baking dish with 1 Tbs. of the remaining fat and pour the cracker mixture in. Press into the pan evenly and bake covered for 20 minutes. Uncover, raise the oven to 375° and bake for 10 minutes more or until the top starts to brown. Let cool for 5 minutes and serve. Serves 6.

Recipe courtesy of Bruce Frankel, a former Boston area chef/restaurateur, who early realized that the essence of all great cuisines was in the creative expression of regional history, culture and taste.

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Crab Cakes

1 lb. fresh crabmeat, or cooked cod, flaked
1 cup cracker crumbs from Vermont Common Crackers®
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 cup minced scallions
1 egg
3 Tbs. mayonnaise
oil for deep-frying
lemon wedges

Mix crabmeat with crumbs, salt, pepper, mustard, Worcestershire, scallions, and egg. Mix in mayonnaise and shape into 8 cakes. Coat with remaining crumbs and chill for 1 hour. Fry all sides til brown and serve with lemon wedges and tartar sauce. Serves 4.

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Broiled Haddock or any Flake Fish

1½ lb. haddock
1 cup cracker crumbs from Vermont Common Crackers®
¼ cup grated Parmesan cheese
3 Tbs. finely minced parsley
salt and pepper to taste
¼ cup butter, melted

Preheat oven to 450°. Combine crumbs, cheese, parsley, salt, and pepper. Coat fish well with crumbs and place in a flame proof dish or casserole. Drizzle with melted butter and broil under flame about 5 minutes til browned. Transfer to the oven and continue baking for 5-10 minutes. Serves 4.

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Apple or Rhubarb Crisp

1 cup cracker crumbs from Vermont Common Crackers®
½ cup melted butter
2 cups sliced apples or rhubarb
1 cup sugar

Preheat oven to 350°. Mix butter and crumbs. Mix apples or rhubarb and sugar. Make layers of fruit mixture and crumb mixture. Last layer should be crumbs. Bake for 40 minutes and serve with ice cream.

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Mock Minced Pie

12 Vermont Common Crackers®, rolled into fine crumbs
3/4 cup sugar
1/2 cup molasses
3 Tbs. Lemon juice
1 cup chopped raisins
1/2 cup water
1/4 cup butter
1 egg, well beaten
1/2 tsp. each cinnamon and cloves
1/4 tsp. nutmeg
pastry for 1 double crust pie

Preheat oven to 425°. Prepare pastry and line pie tin. Mix all the ingredients except butter and fill the bottom crust. Dot with butter, cover with top pastry, make a vent and bake for 10 minutes. Reduce heat to 350° and bake for 40 more minutes.

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Cracker Crumb Crust

1 cup fine cracker crumbs from Vermont Common Crackers®
1/3 cup sugar
¼ tsp. cinnamon
¼ cup melted butter

Preheat oven to 350°. Mix together crumbs, sugar and cinnamon. Mix in melted butter and press into a pie tin. For pies that have pre-cooked filling, bake for 5 minutes. Bake for 20 minutes for pies that don't have pre-cooked filling.

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