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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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How To Prepare: Have you tried spreading your Wasa with butter and putting slices of cheddar on the top? Broil until the cheese is bubbly and it tastes like you have a grilled cheese sandwich. I've also tried bacon under the cheese -- great!

My seven-year-old likes to make pizza for breakfast by spreading a Wasa with pizza sauce, add Canadian bacon, and sprinkle with a shredded cheese of your choice. Sprinkle with a little Italian seasoning and nuke in the microwave for about 30 seconds. The cracker gets a little chewy and is a perfect taste with the ingredients.

Remember those little appetizer things you used to eat on party rye bread with the melted cheese and sausage blend? Make up the same stuff and spread it on a Wasa. I make up a batch and freeze them. Pop them in the oven
for a quick, hot breakfast change of pace or a nice snack. The best thing is that because the Wasa cracker is so dense, you can nuke these and the cracker is still chewy. Try doing that with rye bread!

Along those same lines, make a good con queso dip and use Wasa crackers instead of tortilla chips. Not quite the same, grant you, but when the craving hits...

I've also ground up Wasa crackers in a food processor into crumbs. Mix in an equal amount of canned grated Parmesan cheese and use to coat fried/baked chicken or pork chops.

You can also use these in place of breadcrumbs for meat loaves or other recipes. I coat eggplant slices with them and have a great eggplant Parmesan.

If you mix the crumbs with a little melted butter, cinnamon, and artificial sweetener you'd have a nifty crust for a low-carb cheesecake.

Leave out the cinnamon and sweetener and you'll have a crust for quiches. Sprinkle on the top of casseroles for a little crunch.

This sounds gross, but try it: combine peanut butter with some sweetener to taste, a little whipping cream, and a little cinnamon. Spread it on a cracker and freeze it until firm. Put the crackers on waxed paper and spread some of Lynn's chocolate (see the recipe on several low-carb Internet sites) on it to coat it pretty well. Freeze until firm. You'll end up with a cookie concoction thats pretty good and satisfies your sweet tooth and that need for something crunchy at the same time.
Number of Servings: 10
Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy

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