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!
Preheat oven to 300\u00b0F
Line a cookie sheet with parchment paper and top with saltines.
Brush with melted butter.
Top with your choice of seasonings (I use them all).
Bake for about 10 minutes or until lightly browned.
Cool on plate.
Serve with your favorite cheese or dip.
Note: Don't be afraid to really load them up because some of the topping is going to fall off.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
he meat.
Add the saltines, parsley, onion, and garlic to
smear a 2qt baking dish with half of the butter.
pour one can creamed corn and cover with half of the saltines and cheese.
pour other can of creamed corn on top plus saltines then the cheese dot with remaining butter.
pour milk around the top and bake until cheese is bubbly and a little brown about 15-20 min.
arge bowl. Add rice and saltines.
Cook sausage in a
Add tomato soup to onions.
Heat until bubbly; stir often.
Add cheese.
Stir constantly until smooth.
Add egg and stir quickly until blended.
Serve over saltines.
Recipe can easily be doubled or tripled.
Saute onion in butter.
Add potatoes. Cover with water, salt to taste and boil until potatoes are tender.
Add tuna, cook until hot.
Add milk and butter.
Cook until butter melts.
Serve with saltines or oyster crackers.
This recipe is quick and easy.
Mix altogether onions, saltines, beef, egg and seasonings; mix well.
Form mixture into 1-inch diameter balls.
Roll in flour (shake off excess flour by rolling in hands).
Saute in remaining butter until lightly browned.
Remove to larger pan as meatballs are browned.
When all are browned add stock.
Cover and simmer gently for 10 minutes.
As meatballs simmer the gravy will thicken. Just add a little water to thin to a smooth consistency.
Recipe can be cut down to half on all ingredients to make a smaller batch.
ntil thoroughly heated. Proceed with recipe as directed.
**Choosing the
erving plates.
Combine crushed saltines and butter. Press into base
Line cookie sheet with foil and saltines all over sheet.
Boil sugar and butter until thick. Pour over saltines. Bake 5 minutes at 400\u00b0. Remove from oven.
Pour on top the chocolate chips. Spread them all over saltines while warm.
Cover with crushed English walnuts.
Refrigerate and peel off foil. Break up into splinters or squares.
Drain oysters; save liquid.
Heat milk gradually.
Add butter, Worcestershire sauce, oyster juice, salt and pepper.
Set aside. Layer 1/3 of saltines on bottom of casserole dish.
Layer 1/2 of eggs and 1/2 of oysters.
Layer 1/3 of saltines.
Pour 1/2 liquid over layers.
Layer remaining eggs and oysters.
Pour remaining liquid over layers.
Top with remaining saltines.
Bake at 325\u00b0 for 35 to 45 minutes or until crusty on top.
Heat oven to 400\u00b0.
Layer saltines on foil lined 15 x 10-inch pan.
Boil butter and sugar for 3 minutes.
Pour or spoon over saltines.
Bake at 400\u00b0 for 7 minutes; watch carefully.
Remove from oven.
Immediately spread morsels over top of saltines, using the back of a spoon.
Sprinkle on chopped nuts or coconut, if desired.
Cool in refrigerator, break in pieces and freeze.
Keep refrigerated in plastic bag.
Note:
To serve 4, double the recipe, except use 3/4 teaspoon of salt.
Wash scallops.
If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops.
Melt butter; mix with all crumbs.
Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish.
Pour cream over top, covering all areas.
Bake at 350\u00b0 for 25 minutes.
Serve on individual shells as a first course, as a main dish or on a buffet table.
If you double the recipe, do not fully double the amount of cream.