On Wed, 07 Jan 2015 09:25:48 -0600, Moe DeLoughan >
wrote:

> I make mine with a very small amount of crushed saltine crackers -
> say, 2-3 crackers per pound and a half of meat.

I don't know what it is about saltine crackers, but they seem to add
something special. I have a corn casserole that calls for them that I
don't make very often because I don't keep saltines on hand and have
to plan ahead (something that only happens for holiday meals) if I
want to make it.

--
A kitchen without a cook is just a room.