A Much Better Use for Saltines
I’ve felt bad about the way I abused saltines, back in the Retro Recipe Challenge. Poor things, they have a hard enough row to hoe just being themselves. They’re the first food people turn to after a bad case of flu, for example. They get wrapped up in manky little cellophane packets and crushed into dust in diners, or floated dismally in chili or tomato soup. Doesn’t your heart just go out to them, the plain Jane back-up cracker?
Ah, but I can impart to you the infallible secret for transforming those Zesta/Sunshine/Western Family/Your Brand Here duds into a gilded splendour such as you see above, without breaking a culinary sweat.
Melt some butter (yes, I mean butter, not margarine. That’s why I said “Butter.”)
Dip your saltines into the butter. Line them up on a cookie sheet. Bake them at 350 F until they look like the girls in Goldfinger, and then take them out, let them cool, and eat them.
If you wanted to get fancy, you might mix a discreet amount of some really nice seasoning blend, such as Tony Chachere’s, or Greek Seasoning, or a really good curry powder, with the butter before dipping. Just plain black pepper is good, too.
At any rate, let’s hope that this makes up for my failure to treat saltines right.