Pour oil and seasonings over crackers and mix well. Bake on cookie sheet for 10 minutes at 350\u00b0. Stir after 5 minutes. Pour crackers out on brown paper bag lined with paper towels to cool.
Whisk together the first 5 ingredients.
Pour over crackers, stirring to coat.
Place in baking sheets and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Heat crackers in the microwave on 1/
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Cream the cream cheese and dressing mix together.
In a separate bowl, stir together artichoke hearts, peppers and parsley (or dill).
Line a 3-cup bowl with plastic wrap, alternate layers of cheese and vegetable mixture (begin and end with a cheese layer).
Chill 4 hours or overnight.
Invert on plate; remove plastic wrap.
Serve with crackers.
f half of the crackers. Top with remaining crackers to make peanut
Put crackers in large roaster, combine rest of the ingredients and pour over crackers, stir to coat each piece.
Bake 1 hour at 250\u00b0.
Stir every 15 minutes.
Cool and store in airtight container.
emaining ingredients.
If desired, recipe can be cut in half
Mix together cheeses, worcestershire sauce and onion.
Shape into a ball and roll in chopped pecans.
Wrap in plastic wrap and chill until ready to serve.
Serve with crackers.
Combine margarine, cream cheese and dry Italian dressing mix. Spread on crackers or rye bread.
Top with a thin slice of cucumber and a dash of dill weed.
Serve.
Cook potatoes until tender.
Drain and put in a large bowl. Add milk and half of the melted butter, fold in egg, cottage cheese, cream cheese, and onions.
Place in a greased baking dish. Combine crackers and remaining butter and sprinkle over the potato mixture.
Bake uncovered in a 350 degree oven for 20-30 minutes, or until crackers are lightly browned.
Add peanut butter to butter and stir well. Add graham crackers, coconut and nuts; mix well.
Add powdered sugar and vanilla; mix. If mixture is too soft to form into balls, add more crumbs until
of right consistency.
Form into balls on cookie sheet lined with waxed paper.
Chill well. Melt chocolate bark in microwave dish and dip balls. Drain and put on cookie sheet.
Cook broccoli to package directions.
Drain.
Heat soup and cheese until cheese is melted.
Saute onion and celery in margarine.
Mix all ingredients and place in a casserole dish. Top with bread crumbs or crushed crackers.
Bake at 350\u00b0 until browned and bubbly.
Beat egg whites with sugar.
Add baking powder and vanilla. Crumble crackers and blend with chopped pecans.
Fold egg white mixture into pecan mixture.
Bake in a greased 9-inch pie plate at 350\u00b0 for exactly 28 minutes and no longer.
Serve with whipped topping.
In 2-quart shallow casserole, arrange broccoli; top with turkey.
Combine soup, milk and pepper.
Pour over turkey.
Crush crackers coarsely.
Mix with cheese and paprika.
Sprinkle over turkey.
Bake at 450\u00b0 for 20 minutes, or until hot and bubbling. Serves 4. Can be doubled.
Beat egg yolks.
Add sugar, flour and milk.
Cook in double boiler until creamy.
Stir constantly.
Remove from heat; add vanilla.
Place alternate layers of crackers, fruit and nuts.
Add the pudding.
Sprinkle coconut on top.
Beat egg whites until stiff.
Add 4 tablespoons sugar and 1 teaspoon vanilla.
Spread over the pudding.
Bake in oven at 350\u00b0 until brown.
Mix all ingredients except jelly.
Spread on a large round plate or tray.
Just before serving, spread jelly on top.
Serve with crackers.
Begin by laying crackers on a cookie sheet, face
Line one 9x5 inch loaf pan with plastic wrap, allowing wrap to hang over edges a few inches.
In a large bowl, combine the graham crackers, red and green cherries, pineapple, pecans, and the sweetened condensed milk, using your hands mix thoroughly. Place mixture into lined pan and cover well.
Freeze for at least 8 hours or overnight before serving. When ready to serve; invert onto a serving platter, remove pan and plastic wrap, and slice. Store any remaining cake in the freezer.