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      Title: Fried Saltines w/Cheddar & Onion
 Categories: Five, Chhese, Breads, Vegetables
      Yield: 37 servings

      1 lb Cheddar
      1 sm White onion
      4 c  Canola oil
      1    Sleeve saltine crackers
           Yellow or brown mustard; to
           - serve

  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 saute pan over medium-high
  to 350°F/175°C. 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.

  By: Gabrielle Hamilton

  Yield: 37 crackers

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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