Party Crackers are the stuff of legends among old school crowds in the South. Boutiques have jars of them on the counter, bags of special recipes are gifted at holidays, trays are featured at bridal showers and sporting events, and private recipes are written and rewritten over and over as they are passed around in kitchens and church meetings.
If you’ve never tasted what I’m talking about, you may think my sister in law is holding a tray of plain old saltines in that picture, but once you try this recipe, you’ll know that Tina is actually holding the most popular tray at the party. This is the one that everybody is going to head to and clean off first.
Today we’re still coming back from what I am referring to as “the bubonic flu” at our house, so I’m taking this opportunity to share Tina’s recipe. Tina is also referred to as “Aunt Looney” in my cookbooks. She is Katy’s favorite aunt in the universe because she is always fun, crazy in the best ways, and just a hoot to be around.
The instructions are simple so I’m just sharing those along with the final photos of Aunt Looney :). Make these for your next get together – or just to snack on around the house, and get ready for one of the best tasting crackers that’s ever passed your lips!
- 5 sleeves of saltine crackers
- 1+1/4 cup canola oil
- 1 pkg ranch dressing mix
- 1 pkg Italian dressing mix
- 2 tablespoons grated Parmesan cheese
- Line crackers on their sides (Edges, like they were in the sleeve) in rows of a plastic dish with a tight fitting lid (These Rubbermaid Takealongs are perfect). Don't worry if they won't all fit, just put as many as you can.
- Pour oil in a 1 pint canning jar. Add dressing mixes and Parmesan cheese. Screw on lid and shake jar well.
- Slowly pour all of the mix over each row of crackers.
- Put on casserole lid and flip it over. Let sit for 5 minutes. Flip the casserole back over and let sit for 5 minutes. Repeat every 5 minutes for 1 hour and they are ready to serve.
- Store, tightly sealed, up to one week if there are any left over.