#3917 - Cracker Beans

(by Shirley McNevich)

1 1/4lbs. fresh yellow string beans
2 TBSP butter (sliced into smaller pieces)
1/4 cup crushed Ritz crackers
salt (to your taste) + 1 tsp. salt
fresh ground black pepper (to your taste)

Trim the beans and cut them into whatever size pieces you wish. Place the cut beans into a pot with 1 tsp. salt, then cover them with water. Bring to a boil over medium heat--cook/stir until beans are soft. Remove from heat--drain but DO NOT RINSE. Place the hot beans into a glass bowl--add the butter pieces, salt/pepper and the cracker crumbs--stir just until combined.

#3748 - Green Onion Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded extra sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 green onions (chopped)
10 Ritz crackers (crushed)
10 slices bacon (fried and crumbled)

In a bowl add mayo and cream cheese--mix well. Add both cheeses and chopped green onions--stir well. Spread the mixture into a 9" glass pie plate. Bake at 350 degrees 15-20 minutes or until hot. Sprinkle the crumbled bacon over the top. Serve with good quality crackers.

#3700 - Ritz Onion Casserole

(by Shirley McNevich)

5 or 6 large Vidalia onions (peeled, sliced and separated into rings)
1 stick butter
2 cups fresh grated Parmesan cheese
1 sleeve of Ritz crackers (crushed)

Cut the stick of butter into pats.In a Dutch oven over medium heat add the butter pats--melt. Add all of the separated onion rings--cook/stir until onions are tender. Remove from heat. Grease a large casserole dish. Make multiple layers of softened onions, then Ritz cracker crumbs, then grated Parmesan cheese. Make sure the final (top) layer is Parmesan cheese. Bake at 350 degrees for 20 minutes or until top cheese layer is melted and browned. Optional: you can substitute any cheese of your choice, and you can add salt/pepper to the softened onions before layering them.