Mix the saltine cracker crumbs, graham cracker crumbs and butter.
Press into bottom of a 9 x 13-inch pan.
Bake for 10 minutes at 350\u00b0.
Cool.
Drain liquid from peas, asparagus and water chestnuts. Cut water chestnuts in bite size pieces. Mix peas, asparagus, water chestnuts and mushroom soup together. Place in greased casserole dish and cover top with crushed saltine cracker crumbs. Bake at 325\u00b0 for 30 minutes or until cracker crumbs are lightly browned.
Bake chicken or turkey in a preheated oven at 325\u00b0 about 3 hours or the time listed under poultry.
Boil the neck and liver in a separate boiler for stock.
Combine minced onion, chopped celery, cornbread crumbs, saltine cracker crumbs, salt and pepper in large mixing bowl.
Pour in the stock.
Mix well.
Bake 45 to 60 minutes.
Serve hot.
Mix in the coconut and cracker crumbs; bring to boil, reduce
Cut bacon strips in half.
Wrap 1/2 bacon strip around each saltine cracker, lapping on top.
Place in baking pan.
Sprinkle light brown sugar over top of all.
Bake at 300\u00b0 for about 30 minutes or until bacon is done.
Place on brown paper to absorb grease, then transfer to serving plate.
Cook squash until tender.
Drain and mash.
Add eggs, oleo. Mix saltine cracker crumbs, onions, and milk.
Let cook softer and add to squash.
Mix chicken soup with water until smooth.
Add to squash.
Pour in casserole dish and bake at 350\u00b0 until slightly brown, about 30 minutes.
Sprinkle soft-shell crabs with salt.
Roll in a mixture of fine saltine cracker crumbs, and flour.
Dip in a mixture of slightly beaten egg and milk; roll in crumbs and flour mixture again.
Heat salad oil in a skillet.
Fry crabs in hot fat 3 to 5 minutes on each side, depending on size of crabs.
Drain.
Serve with lemon wedges.
Preheat oven to 400\u00b0.
Line cookie sheet with foil and completely cover with saltine crackers.
Melt real butter and light brown sugar in pan.
Boil 3 minutes, stirring constantly. Pour boiled mixture over crackers and put in oven and bake 5 minutes.
Remove immediately and sprinkle with milk chocolate chips.
Refrigerate until cool.
Lift foil and candy will break into different pieces.
Do not substitute anything.
A sweet, salty taste!
Heat oleo and milk.
Add to corn, then add sugar, salt, pepper and eggs.
Crumble saltine cracker crumbs and add to corn mixture. Bake at 350\u00b0 for 45 minutes.
Preheat oven to 400 degrees.
Line cookie sheet with foil.
Place 40 crackers in one layer on cookie sheet.
In saucepan on low heat, combine butter and brown sugar.
Heat until blended. Boil 3 minutes.
Pour mixture evenly over crackers.
Sprinkle cracker centers with chocolate chips.
Place in oven until chips melt.
Sprinkle with chopped nuts.
Cut while warm.
Store on wax paper.
Peel and cut up yellow squash and onion; steam in tiny amount of water until just wilted.
Put in bowl and mash up.
Add melted butter and a beaten egg or two.
Mix and season well; pour into a greased baking dish.
Top with buttered saltine cracker crumbs. Bake at 350\u00b0 until browned.
Increase according to family size.
Take a saltine cracker and spread on a little peanut butter leaving an indentation in the certer for the mustard.
Give it a squirt of mustard and top with a dill pickle slice.
Enjoy!
Melt margarine and add sugar.
Separately spread saltine crackers on a foil-covered cookie sheet.
Pour on margarine and sugar.
Put in 350\u00b0 oven for 10 minutes.
Remove from oven and dump on chocolate chips; let melt and spread.
Sprinkle with pecans.
Refrigerate 1 hour.
Break into pieces.
Bring the oleo and brown sugar to a boil; boil for 3 minutes. Line cookie sheet with aluminum foil.
Lay layer of saltine crackers on foil, edges touching.
Drizzle syrup over crackers. Bake at 350\u00b0 for 10 minutes.
Remove from oven; put the chocolate chips on top.
Return to oven just long enough to melt chocolate chips; remove from oven.
Spread melted chips evenly over baked crackers.
Top with the chopped nuts.
When cool, it will break apart in the size of crackers.
Scald milk and cracker crumbs.
Mix together sugar, coconut and eggs.
Add to milk mixture and bring to a boil.
Add vanilla. Yummy good, either hot or real cold.
About 5 flakes to a cracker is good. Finally, top evenly
Combine cracker crumbs and margarine.
Mix well.
Put 2/3 mixture in bottom of greased 9 x 13-inch pan.
Mix pudding and milk.
Blend in ice cream and pour over cracker mixture. Refrigerate until well set.
Spread Cool Whip over pudding.
Mix candy with remaining cracker crumbs and sprinkle over top. Refrigerate.
Preheat oven to 350\u00b0F Butter the side of a 9-inch springform pan.
Make the crust: In a food processor, grind the crackers fine. Add the butter, and sugar and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan. Bake in the middle of the oven for 15 minutes. Let cool.
With an electric mixer fitted with flat beater, beat the cream cheese and sugar on low until smooth. In another bowl whisk together the eggs, yolks, and vanilla, add to the ...
Bring milk to a simmer in a medium pan (do not boil).
Mix crackers, sugar and coconut in a medium bowl.
Stir cracker mixture into milk in the pan.
Beat eggs in the medium bowl you just emptied.
Stir a few spoonfuls of the hot pan mixture into the beaten egg.
Now add egg mixture to pan and gently boil about 3 minutes, stirring constantly.
Stir in vanilla.
Chill and serve.
Combine corn, broccoli, egg, 1/2 cup cracker crumbs, onion, 2 tablespoons melted butter or margarine, salt and pepper.
Turn into 1-quart casserole.
Combine 1/4 cup cracker crumbs and remaining butter; sprinkle over vegetable mixture.
Bake, uncovered, in 350\u00b0 oven for 35 to 40 minutes.
Makes 6 servings.