|The London Ritz Book of English Breakfast|
|by Helen Simpson|
The author of the continuing bestseller and perennial gift favorite The London Ritz Book of Afternoon Tea gives us a charming companion volume in ...
1 - 10 of 317 for ritz cracker spread
Melt butter; mix with crumbs, saving enough to sprinkle on top. Line casserole with layer of crumbs, asparagus, then almonds. Heat sauce and pour ...
Cook broccoli just ... Drain. Cube cheese spread. Combine broccoli ... casserole dish. Sprinkle Ritz crackers to cover the ... the cheesier the dish is.
Cook until thick. ... 350 degrees for 8 minutes. Cream together and add sugar and vanilla. Mix until thick and spread on cookies. Makes 60 to 70 cookies.
Line bottom of casserole dish with crushed Ritz crackers. Drain 2 ... milk, and Old English spread. Bake at 350 degrees until brown and bubbly at edges.
Combine pineapple with cheese. Mix flour and sugar. Stir flour mixture into pineapple mixture. Place in casserole. Bake at 350 degrees for 30 minutes ...
Cook broccoli according ... then garlic cheese. Place pats of butter on cheese and top with crushed Ritz crackers. Bake at 350 degrees for 20 to 25 minutes.
Cook dates and ... salted side of cracker. Place crackers ... put a small amount of icing on each cookie. Combine all and ice cookies. These freeze well.
Let cream soften then mix with chicken, onion and soy sauce. Roll into a ball and cover with cracker crumbs. Serve with Wheat Thins, etc.
Crumb Ritz in blender. Place ... in oven casserole or crock. Bake covered at 350 degrees for 15 minutes, then uncovered for 15 minutes more. Serve warm.
Mix together. Bake at 350 degrees for 40 minutes. Serve hot to spread on crackers.
top of page