06/11/2007

Recipe of the Week

Hot Crackers

Julie Rindlisbacher of Traverse City sent in today's recipe.

She obtained it during a painting seminar in Republic, Mo.

"The first day into painting (oils), someone from across the room yelled, 'Who is going to bring the hot crackers?'” Julie writes. "Someone else yelled, 'I will.'

"The next day a gallon of hot crackers was sitting on the lunch table and after sampling them, you literally can't leave them alone. They become addicting.”

Julie said she shared the crackers at a church potluck soon after arriving home.

"I have been asked to share the recipe from everyone,” she writes, describing it as "a fun recipe, especially for summer munching.”

Hot Crackers

• 1 box Saltine crackers
• 1&1/3 c. canola oil
• 1 package Hidden Valley Ranch dry dressing
• 2-3 T. red pepper flakes.

In a gallon jar (glass or plastic) with lid, empty all four sleeves of Saltines — the whole box. In a bowl, place canola oil, dry dressing mix and red pepper flakes. Mix well and pour over crackers. Replace lid and lay the jar on its side, rolling up and down several times to completely cover the crackers. Let it lie for a while and when you walk past the bottle, roll it again. It can be turned on end, too.

In a couple of hours, crackers are ready to eat, but letting them sit for a bit incorporates the oil all through the bottle. The hot can be adjusted by adding more/less pepper flakes to taste.

We'll send a Record-Eagle "We've got you covered” apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe, please send it, along with your name, mailing address, phone number and some details to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com.