Diane Prather: ‘Special crackers’ with a kick

'Special Crackers'

To make “Special Crackers,” you’ll need:

• 3 sleeves of soda crackers

• 1 package of ranch salad dressing mix

• 1 cup salad oil

• 3 tablespoons red pepper flakes (not ground pepper) *Note: If you don’t like hot food, experiment with 1 teaspoon of flakes.

Remove the crackers from their sleeves and put them in a gallon bag that closes with a zip lock. In a small bowl, whisk the salad mix and oil until the salad mix dissolves.

Pour over the crackers in the bag. Sprinkle with the red pepper flakes. Close the bag. Turn the bag over and over for a day.

The next day you will love the crackers. They will remain crisp.

— Recipe contributed by Myrtle Bates and Janice Bridwell

photo

Diane Prather

This week’s column begins with an unusual recipe.

It comes from Craig resident Myrtle Bates, who has contributed to the column previously.

I always enjoy visiting with Myrtle.

Myrtle said she got the recipe for “Special Crackers” from Janice Bridwell, of Delta.

Here’s what you’ll need to make the recipe: 1 package ranch salad dressing mix, 3 sleeves of soda crackers, 1 cup of salad oil, and 3 tablespoons red pepper flakes.*

* Please note: Myrtle said these crackers are very hot. If you don’t like hot foods, she suggests that you first experiment with 1 teaspoon of red pepper flakes and then adjust the amount to your taste.

Remove the crackers from the sleeves and put them into a gallon bag that has a zip lock.

In a small bowl, whisk the oil and salad mix until the mix is dissolved. Pour it over the crackers in the bag and sprinkle with the red pepper flakes (not ground pepper).

Close the bag.

Turn the bag over and over for a day. Myrtle said she turned the bag every time she passed the kitchen counter.

According to the recipe, “The next day you will love the crackers.”

Myrtle said she left the crackers in the bag. She added that they were crisp, not soggy.

She said the next time she makes them she will use unsalted crackers “for her own benefit.”

The next recipe is for “Cran-

berry Crunch.”

Myrtle found it on the side of a Kroger can of jellied cranberry sauce. These are the ingredients: 1 1/2 cups uncooked rolled oats, 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/3 cup butter or margarine and 1 can Kroger jellied cranberry sauce.

Preheat the oven to 350 degrees.

In a bowl, mix together the oats, flour and brown sugar.

Cut in the butter until the mixture is crumbly. Press half of the mixture into an 8-inch square baking dish. Spread with the cranberry sauce. Top with the remaining crumb mix. Bake for 45 minutes.

Serve warm, topped with ice cream. This recipe makes 9 servings.

This recipe sounds delicious, and easy to make, too.

Thanks, Myrtle.

Next week: A roasted corn beef recipe from Craig resident Les Hampton.

If you’d like to share a recipe, call me at 824-8809, or write to me at PO Box 415, Craig, CO 81626.

Don’t forget to send your favorite special diet recipe, and remember that Easter is coming up.

Copyright, Diane Prather 2011.

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