From the kitchen of One Perfect Bite...I live in a sports crazed community where boosters can be found on every corner and adults have special outfits to wear on game days. Needless to say, the love of team sports trickles down, and in some of our smaller communities it's not unusual to see the same boys playing on the football, basketball and baseball teams. It makes for some very interesting varsity jackets and a civic spirit that takes great pride in the success of college and high school teams. Tickets to home games at the University of Oregon are pricey, but large screen televisions make it possible for groups to gather in basements or church halls to enjoy the game in the company of other like-minded souls. Snacks are always available, but they are, by necessity, low key and inexpensive. This past week one of our local grocers had oyster crackers on sale for a dollar a bag and I immediately thought of the cracker treat I made when my children were in scout troops. These seasoned crackers are simple to make and surprisingly good to eat. Once you are familiar with their taste, you can modify the seasonings to your own liking. If you are in the market for an inexpensive game day snack, I hope you'll give these crackers a try. I think you'll be pleasantly surprised. Here is how they are made.
Snack Crackers...from the kitchen of One Perfect Bite
1/2 cup melted butter or olive oil
1 tablespoon seasoned salt or taco seasoning
1 teaspoon celery seed
1/2 teaspoon granulated garlic
1 teaspoon sweet smoked paprika
Optional: 1/8 teaspoon cayenne pepper
1 (10-oz.) bag oyster crackers
1/2 cup finely grated Parmesan cheese
1) Preheat oven to 250 degrees F.
2) In a small bowl, combine butter or oil with seasoned salt celery seed. granulated garlic, paprika and cayenne pepper. Mix well.
3) Put oyster crackers in a large bowl.Pour butter mixture over crackers and toss lightly to coat crackers.
4) Spread crackers in a single layer on a large baking sheet. Sprinkle with cheese and toss. Bake for 1 hour, turning every 15 minutes. Cool to room temperature and store in an airtight container.
One Year Ago Today: Two Years Ago Today:Clam Stuffing for Shells and Fish Pasta with Sausage Broccoli and Cheese
Three Years Ago Today: Four Years Ago Today:Viennese Chocolate-Pepper Cookies Zucchini Gratin