Hatcher Crackers - cooking recipe

Ingredients

saltine crackers
New York state extra sharp cheese (10 oz.)
ground red pepper

Preparation

Place crackers neatly on SilverStone (nonstick) cookie sheet. Crackers must fit tightly so cheese will not run between the crackers.
Sprinkle crackers with red pepper to taste.
Spread grated cheese on each cracker.
Turn on broiler.
Place pan on bottom rack and leave door open.
When the cheese begins to dry out and most of the bubbles are firm on top, remove the pan from the oven.
Allow the oven to cool.
Return the cookie sheet to the oven set at 150\u00b0 and close the oven door.
Leave the crackers several hours (at least) to dry out.
Crackers are best left in the oven until ready to serve (even for days).