MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Saltines w/Cheddar & Onion
Categories: Five, Chhese, Breads, Vegetables
Yield: 37 servings

1 lb Cheddar
1 sm White onion
4 c Canola oil
1 Sleeve saltine crackers
Yellow or brown mustard; to
- serve

Slice the Cheddar in neat tablets slightly smaller than
the saltines. Slice the onion into thin crescent moons
(not half-moons), cutting from root to shoot ends so the
ribs fall apart more easily, are shorter and, therefore,
more manageable to chew and swallow.

Heat the oil in a deep-sided saute pan over medium-high
to 350ºF/175ºC. Stick a wooden chopstick in the oil to
see if it sizzles. If it does, it’s ready. Fry the
saltines in 3 quick batches, adjusting the heat as
needed, using a spider or a slotted spoon to swirl them
around a little and to make sure they cook evenly to
golden brown, 2 to 3 minutes per batch. Drain on a wire
rack until cool. They keep for a week in an airtight
container.

Set the crackers, cheese and onion on a platter to serve
with mustard in a ramekin.

By: Gabrielle Hamilton

Yield: 37 crackers

RECIPE FROM: https://cooking.nytimes.com

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