Happy Sunday!!! My column today is featured in “HER magazine” that you can find in “The Courier-Times”. I am so excited about this! My column for “Betty’s Cajun Snack Crackers” has a special meaning to me. Betty is my Grandma Barbra’s sister who lives in Texas – my Great Aunt. Pick up a copy of “The Courier-Times” TODAY to check it out! I LOVE “HER magazine” – it is always filled with so many talented local residents and stories. Highly recommend you check it out!
The following special feature has been reprinted from “The Courier-Times” magazine “HER magazine” Winter 2017 edition. By: Blaise Doubman
These snack crackers are worth the wait…
“Count the memories, not the calories”. This slogan means everything to me and is what I more or less live my life and create my recipes around. The slogan is printed on my blog, printed on my business cards and was the slogan I used for my cookbook. I love family memories and family recipes and I think of them as almost a family tree, or a family journal, that tells the stories and growths of each family member. Each recipe contains a memory and each recipe, regardless of calorie count, is a cherished memory that can be passed along to the next generation. I am always on the hunt for forgotten family recipes and memories and get so excited when someone writes to me with a new piece I can add to my “family recipe puzzle”.
My excitement went through the roof when my Grandma Barbra told me that she had heard from my Great Aunt Betty, and she had sent a recipe! My Grandma Barbra and her sister, Betty, who lives in Texas, correspond back and forth with family pictures and family updates. Last September my Grandma had mailed Betty a copy of my cookbook and Betty had written back saying how much her and her family loved and enjoyed my cookbook, encouraging me to write more and saying that her daughter Jeanne, would be sending me her recipe for gumbo! Immediately I went into trying the recipe that Betty had sent for snack crackers. I did not think I was going to be able to wait the three days that it called for in the recipe, but I did, and believe me when I say that these crackers are worth the wait! Betty said she likes these better than potato chips and I agree with her! They have so much more flavor than anything you can find in a potato chip, or buy at the store. Another fabulous family recipe that I can add to my family recipe collection and I hope that you will also add to yours.
Betty’s Cajun Snack Crackers
These crackers have a spicy kick to them that is amplified by the crushed red pepper flakes. Feel free to add less or simply leave them out. The canola oil that is called for can not be replaced with any other type of oil. I used a large plastic container with a snap on lid but you may also cover your large bowl with a tight plastic wrap. The crackers will break apart slightly from the rolling and tossing, which is desirable. Store covered at room temperature.
1 1/3 cup canola oil
1 package powdered ranch salad dressing mix
1 package taco seasoning mix
3 teaspoons crushed red pepper flakes
1 box saltine crackers
Start by combining the canola oil, powdered ranch salad dressing mix, taco seasoning mix and crushed red pepper flakes in an extra large plastic bowl.
Add in the saltine crackers and gently roll, toss and shake them until they are covered in the oil and seasonings.
Place a lid on the plastic bowl and cover. Place on counter at room temperature and gently give a shake and toss several times a day for three days.
At the end of the three days, remove the lid and serve!
Ask and Answer: I have been getting a lot of questions about what to do with a store bought rotisserie chicken. The possibilities here are endless! You could take the chicken, remove the skin and bones, cut the meat into large bite size chunks and add diced sweet pickles, celery, white onion and boiled eggs. Squirt in a little yellow mustard, add a large spoonful of mayonnaise, a sprinkling of white granulated sugar, salt and pepper and have rotisserie chicken salad that would be delicious for days! You could also use the meat in making chicken and noodles, chicken pot pies or even a cold chicken side dish called “Chicken Caviar” that combines the chicken meat with champagne, white and purple grapes, mayonnaise and brown sugar.
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