Cut beef into 1-inch cubes.
Place
in\ta Dutch oven or large saucepan with next\t8 ingredients.\tSimmer, covered, for 2\thours or until meat is tender, breaking up tomatoes with a spoon.
Add chickpeas
or
red\tkidney beans and heat about 5 minutes.\tServe with Premium crackers, unsalted tops.
Makes 8 (1 3/4 cups) servings.
Coat each cracker with melted margarine (both sides).
Put on cookie sheet.
Sprinkle with frozen sharp Cheddar cheese (not too much), then sprinkle with ground red pepper (not too much).
Stick cookie sheet of crackers under broiler just long enough to melt cheese.
Take them out and let oven cool down to 150\u00b0.
Let crackers stay in oven for 10 minutes.
In large skillet over medium heat, add peppers, onion, zucchini and oregano.
Cook in butter until tender.
Spray 9 x 9 x 2-inch baking pan.
Layer half of each crackers, vegetable mixture and cheese; repeat layers, ending with cheese.
In bowl, beat milk and Egg Beaters slightly.
Pour over cheese layer.
Bake at 350\u00b0 for 30 to 35 minutes until knife comes out clean.
Heat the water to boiling.
Place crackers in a bowl with a tight-fitting lid.
Add salt and pepper.
Pour boiling water over the crackers and put on lid.
Let steam a few minutes.
Heat the milk and margarine to boiling and also pour this over the crackers.
Stir and serve in soup bowls.
Pour tomato juice over the crackers and serve.
Place half of the crackers in a 12 x 8-inch baking dish. Cover with Velveeta slices and onions.
Top with remaining crackers.
Combine milk, eggs and seasonings.
Pour over crackers. Let stand 1 hour and bake in a slow oven at 325\u00b0 for 40 minutes. Makes 8 to 10 servings.
Crush 12 crackers, mix with beef, onion, 2
Butter a 9 x 13-inch pan.
Pour in vegetables.
In a dish or bowl, mix the celery, bell pepper, onions, mayonnaise and cheese. Pour over vegetables.
Crush 1 sleeve of Premium crackers. Sprinkle over casserole and slice 1 stick oleo over crackers and bake at 350\u00b0 for 30 minutes.
Roll crackers very fine; set aside.
Beat egg whites until very stiff; add sugar, 2 tablespoons at a time.
Add crackers, dates, nuts and vanilla.
Mix thoroughly and place in greased pie pan and bake.
Cool in refrigerator and serve with vanilla ice cream and/or whipped topping or cut into small pieces and freeze.
Mix everything together but the crackers. Put the crackers on top. Bake at 400\u00b0 for 20 minutes.
In a large skillet over medium-high heat, brown sausage; drain.
Add onions, carrot and green pepper; cook until tender. Stir in flour until smooth.
Gradually stir in milk; cook, stirring constantly, until mixture thickens and begins to boil. Stir in Worcestershire sauce and sage.
In 3-quart baking dish, combine beans and sausage mixture.
Bake, uncovered, at 350\u00b0 for 30 minutes or until hot and bubbly.
Serve hot with crackers. Makes 10 servings.
In a shallow bowl, combine crackers and Italian seasoning. Dip each chicken breast in egg product and coat with cracker mixture. Set aside.
Cook onion in oil in large saucepan over medium heat until tender.
Add ginger and pumpkin pie spice; cook for 1 minute.
Add squash and apple juice; heat to boil.
Cover, reduce heat to low and simmer for 15-20 minutes or until squash is tender.
Puree soup in blender or food processor in batches, until smooth. Return to saucepan; heat through.
Serve soup hot or chilled with crackers.
For thinner soup, add water to desired consistency.
In a large skillet over medium heat, cook and stir red pepper, onion, zucchini and oregano in margarine until tender.
In lightly greased 9 x 9 x 2-inch baking pan, layer half each of the crackers, vegetable mixture and cheese.
Repeat layers, ending with cheese.
In large skillet over medium heat, cook and stir red pepper, onion, zucchini and oregano in margarine until tender.
In lightly greased 9 x 9 x 2-inch baking pan, layer half each of crackers, vegetable mixture and cheese.
Repeat layers, ending with cheese. In bowl, beat milk and egg product.
Evenly pour over cheese layer.
Bake at 350\u00b0 for 30 to 35 minutes or until knife inserted in center comes out clean.
In 4-quart saucepot over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender, about 3 minutes. Remove from heat.
In electric blender, puree 2 cans of beans and their liquid in batches with chicken broth; add to pot.
Stir in remaining beans, salsa and lime juice.
Heat mixture to boil; reduce heat to low.
Simmer for 30 minutes.
Ladle 1 cup of soup into bowl; top with dollop of yogurt.
Serve hot with crackers. Makes ten 1-cup servings.
Grab your small bowl and pour the vegetable oil in it.
Add the salt, black pepper, garlic powder, onion powder, sugar and Parmesan cheese, and dill weed to the oil.
Mix thoroughly with the whisk until well blended.
Pour the oyster crackers into the large mixing bowl.
Pour the oil and spice mixture over the crackers.
Mix together with a spoon until the crackers are well coated with the mixture.
Pour the seasoned crackers into the ziplock bag.
Let sit for at least one hour to allow flavors to blend.
Heat crackers in the microwave on 1/
Arrange crackers on two baking sheets.
In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 3 minutes. Stir in vanilla and chopped pecans.
Spoon pecan mixture over crackers.
Bake at 325 degrees for 6 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Return to oven and bake for 2 minutes more, or until chocolate chips are melted.
Remove from oven and let cool briefly. Using a spatula, transfer crackers to a serving plate or an airtight container.
Preheat oven to 400 degrees F.
On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end.
Melt together butter and brown sugar.
Boil for 3 minutes without stirring.
Pour melted mixture over crackers.
Bake for 7 minutes.
Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
Top with your choice of toppings, nuts, coconut, candies, etc.
Allow to cool completely before breaking into squares.
preheat oven to 250*.combine crackers and peanuts in a greased large shallow baking pan.
in a saucepan, bring sugar, butter, and corn syrup to a boil and cook 5 minutes.
remove from heat, add vanilla and baking soda.
pour caramel mixture over crackers and peanuts.stir well.
bake 1 hour, stirring every 15 minutes.
pour onto waxed paper and break apart -- allow to cool.
store in an airtight container.