The humble saltine, also known as a soda cracker, isn’t considered a fancy food. It’s used mostly crumbled up in soup, chili, topped on casseroles and once in awhile it gets slathered with peanut butter or topped with a slice of cheese. If your tummy is upset the doctor recommends some soda crackers to fend off nausea. Other then that there just doesn’t seem to be many other uses for the basic saltine.
It was invented in 1876 in St. Joseph, Missouri. I’ve stayed there and never knew it was the birthplace of the soda cracker, guess it just doesn’t seem like something to advertise in the tourist guides. The saltines position is so low in the cracker department that it finds it’s home on the bottom shelf of every grocery store I’ve been in. They are also cheap! I mean they really are a deal, I got a box of 4 sleeves (store brand) for 98¢.
When my Lulu at work threw a sandwich baggie full of these on my desk and said you gotta try these, I was really excited. I was also starving at the moment so they seemed like a God send. I tasted one; crispy, salty (a familiar taste for a saltine) but moister, and more flavorful and spicy. They were so good that my hand kept finding it’s way into the bag and one by one they were starting to disappear. Fortunately Lulu came in and snatched her bag back, she evidently wanted me to try them, not devour them all….
Lulu got this reciped from her Aunt Pam. They are fabulous alone or with a dip.
They are incredibly inexpensive (I dare not say cheap, since we are taking the saltine to a new level)
1 1/3 cup canola oil (do not substitute according to Aunt Pam)
3 sleeves saltine crackers
1 pkg Ranch mix
3 tsp crushed red pepper (0h yeah!)
3 tsp garlic powder
3 tsp dried thyme
Stack the crackers upright in a plastic container that tightly seals.
Lulu provided a drawing so that I would understand, the hash marks represents crackers standing up right.
Cause sometimes I need pictures, words just aren’t enough.
See Lulu, I can follow instructions (just don’t tell anyone at work)
Take all of your seasonings and oil and mix together.
Pour evenly over the crackers.
Then you wait, you wait so long. 24 hours to be exact. Flip halfway through.
Lulu told me that her Aunt Pam would dip into them as soon as three hours, so if you can’t wait….
Lulu likes to serve her crackers with crab dip.
Hmmmm, crab dip, mmmmm seafood.
I served mine with Grandpa HoHo’s Shrimp dip (which will be posted once I get the measurements down).
So Saltine, time to come up from the bottom shelf, stop hiding behind peanut butter and being crumbled into soups.
Now is your time to shine!
- 1 1/3 cup canola oil (do not substitute according to Aunt Pam)
- 3 sleeves saltine crackers
- 1 pkg Ranch mix
- 3 tsp crushed red pepper (0h yeah!)
- 3 tsp garlic powder
- 3 tsp dried thyme
- Stack the crackers upright in a plastic container that tightly seals.
- Take all of your seasonings and oil and mix together.
- Pour evenly over the crackers.
- Then you wait, you wait so long. 24 hours to be exact. Flip halfway through.
- Lulu likes to serve her crackers with crab dip.