HOUSE RECIPE SALTINE CRACKERS RECIPES

Steps:

• 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 sauté pan over medium-high to 350 degrees. 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.

Steps:

• Preheat oven to 325 degrees. In the bowl of a food processor, pulse flour, salt, and sugar until combined. Add butter pieces, and pulse until mixture resembles coarse meal. With the machine running, gradually add milk; process until dough comes together. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.
• Unwrap dough, and transfer it to a lightly floured surface. Roll into 17 1/2-by-17 1/2-inch square, 1/16 inch thick (if dough continues to spring back, allow to relax again, covered with plastic wrap, for another 10 minutes). Sprinkle dough lightly with coarse salt. Gently press salt into dough with the rolling pin.
• Using a knife or pizza cutter, cut dough into 2 1/2-inch squares. With a thin spatula, transfer to ungreased baking sheets. Liberally pierce with fork. Bake for 20 to 25 minutes, until lightly browned and crisp, rotating baking sheets if needed for even cooking. Let cool on wire rack. Keep crackers in an airtight container, at room temperature, about 1 week.