Continue beating egg whites until sugar is dissolved.
Fold in 3/4 cup cracker crumbs (saltines) with 1 teaspoon baking powder sprinkled over.
Add 3/4 cup chopped pecans.
Spread in greased pan.
Bake in 350\u00b0 oven for 35 minutes.
(Watch carefully.)
Let cool.
Spread top with 1/2 pint whipped cream with sugar added. Sprinkle chopped pecans over top.
Chill.
Cake part can be baked in advance.
It is usually lower in the center when done.
Dip oysters in egg then dredge in cracker crumbs.
Let sit in fridge for 2 hours.
Stir together ketchup, horseradish, and hot sauce (to taste) and chill.
Fry oysters in 1\" oil at 350F 3-4 minute until golden.
Serve immediately with sauce.
he crabmeat, other portion of saltines, and oil. Add the cooled
Combine all ingredients except graham cracker crumbs.
Mix until smooth.
Add graham cracker crumbs.
Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
Cool and serve with whipped topping.
r cornflake crumbs.
See recipe #382043.
Melt butter in pan.
Add sugar.
Allow two ingredients to combine.
On jelly roll pan, (line with aluminum foil and spray with Pam) lay out saltines.
Pour butter mixture on top of saltines.
Bake for 10 minutes at 350\u00b0.
Sprinkle chocolate chips on top.
Smooth chips.
Refrigerate overnight.
Enjoy!
Grease jelly roll pan or cookie sheet.
Line with saltines. Melt butter and brown sugar together in a saucepan.
Stir and boil for three minutes, blending well.
Spread over saltines and sprinkle with nuts.
Bake at 325\u00b0 for 5 minutes.
Sprinkle chopped candy bars over top when slightly cooled.
(Can be spread when chocolate is melted.)
Cut between crackers when cooled.
Coarsely break the Saltines into a bowl.
Add 1 hard cooked egg, chopped, 1 tomato, chopped, 3 green onions, chopped and salt and pepper to taste.
Add Mayonnaise to moisten.
Wash and slice squash in large pan.
Cover with water.
Add butter.
Cook until tender.
Drain, mash squash.
Add cracker crumbs and onions.
Stir well.
Add 3/4 of cheese.
Add eggs, salt and pepper.
Pour into buttered casserole dish.
Top with remaining cheese and cracker crumbs.
Bake 20 minutes at 350\u00b0 or until cheese and cracker crumbs are brown.
Beat egg whites until fluffy.
Add flavoring and cream of tartar.
Continue to beat while adding sugar.
Fold in saltines and pecans.
Bake in oblong dish (9 x 13-inch) pan for thirty minutes at 350\u00b0.
Cake should cool until cold.
Then add 12 ounces of Cool Whip on top of cooled cake.
Then sprinkle with coconut to your liking.
Keep refrigerated until ready to serve.
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Cover entire cookie sheet with a layer of saltines (I usually use almost one sleeve of crackers).
Bring brown sugar and butter to rolling boil and stir constantly for 2 minutes.
Pour evenly over crackers.
Put in oven for 5 minutes.
Pour chocolate chips over top and spread evenly as they melt.
Put in the freezer or fridge until it hardens.
Then break apart and enjoy!
Crush saltines crackers.
Add the rest of the ingredients.
Then add as much mayonnaise as needed.
Chill.
Saute red peppers and onions in shortening until soft. mix ground beef lightly with saltines, salt, paprika, pepper, eggs and milk until well blended. Add pepper and onion mixture then the cheese cubes. Pack lightly into oval shape and score top with criss cross pattern. Bake at 350 degrees for 1 hour or until brown.
Boil milk and sugar together for three minutes.
Add vanilla, saltines and peanut butter. Mix well.
Pour into buttered pan.
Combine in saucepan sugar, canned milk and butter.
Over moderate heat, bring to a boil.
Stir for 4 minutes.
Remove from heat.
Add peanut butter, coconut, saltines and vanilla.
Stir until blended.
Pour into buttered pan, 9 x 13-inch.
Refrigerate.
Beat egg whites good; mix cream of tartar, then add sugar. Add vanilla.
Crumble the packages of saltines in and mix well with chopped nuts.
Bake in a greased 9 x 13-inch pan at 350\u00b0 until light brown, about 1/2 hour.
When it cools, spread Cool Whip over top and sprinkle with coconut.
Keep refrigerated.
Combine sugar, margarine and evaporated milk in saucepan. Bring to a boil.
Boil 2 minutes, stirring constantly.
Remove from heat.
Add 1/2 cup peanut butter.
Stir well until smooth. Add crushed saltines and vanilla.
Mix well and drop from teaspoon onto wax paper and let cool.
Select potatoes uniform in size.
Pare potatoes and dry with a cloth. Brush with soft butter. Roll in fine cracker crumbs (saltines). Dip in slightly beaten egg, then roll in coarse cracker crumbs.
Lay in a well-greased baking dish.
Sprinkle with salt and pepper.
Pour 3 tablespoons of melted butter over top of potato balls.
Cover and bake until tender at 400\u00b0.
Serve piping hot.
Cook eggplant until mushy and drain.
Add 1/2 of margarine, while hot.
Add all ingredients, reserving 1/4 cup cheese and 1/4 crumbs; mix well. Pour into baking dish.
Sprinkle with reserved cheese, cracker crumbs and margarine. Bake 30 minutes in 350\u00b0 oven.
Makes 6 servings.
Tastes like scalloped oysters.
Peel and dice eggplant.
Cook until tender; drain and mash. Add melted oleo, milk, catsup, beaten egg yolks, salt and pepper and stir.
Add flour to cracker crumbs and mix.
Add onion, cheese and crumbs.
Beat egg whites until fluffy and stir in mixture. Bake at 350\u00b0 for about 40 minutes or until brown.
Squash may be substituted for the eggplant.