Browse our recipes!
You can:
1. Select a chef who has appeared on You Can Make It
2. Select an episode number if you know it
3. Select a style of recipe
Program #192You can:
1. Select a chef who has appeared on You Can Make It
2. Select an episode number if you know it
3. Select a style of recipe
Guest: Jerry Goff
SALTINE CRACKER SALAD
You will need a large mixing bowl
one (1) bell pepper
three (3) medium tomatoes
one (1) bunch of green onions
one (1) whole celery stalk
one (1) sleeve of premium saltine crackers
a good amount of mayonaise
salt and pepper to taste
Dice in very small pieces the pepper; tomatoes; and onions. Dice the stalk of celery into very small pieces.
In a large mixing bowl mix the pepper; tomatoes; onions and begin stirring in the celery. it is important to remember that the celery is the bulk of the salad.
Add a good amount of Mayonnaise.
Crush one sleeve of saltine crackers.
You may serve the salad in individual dishes (Monkey Dishes) or on a plate. The saltine crackers are to be sprinkled on the mixture to taste. Salt and pepper to taste.
ASPARAGUS CASSEROLE
2 CUPS CRACKER CRUMBS
2 CUPS (8 OZ) SHREDDED CHEDDAR CHEESE
1 (15 OZ) CAN ASPARAGUS TIPS
1 (10 OZ) CAN MUSHROOM SOUP
1/2 CUP (1 STICK) MARGARINE, MELTED
Preheat oven to 350 degrees.
Combine cracker crumbs and cheese in a medium bowl and mix well. Drain the asparagus, reserving 1 cup liquid. Combine the reserved liquid and the soup in a large bowl and mix well.
Layer 1/3 of the cracker mixture, 1/2 of the asparagus and 1/2 the soup mixture in a greased 2 quart casserole dish. Repeat the layers and top with remaining cracker mixture. Drizzle with margarine. Bake for 25 minutes or until golden brown.
