Margaret Suran > wrote in
:

>
>
> Andy wrote:
>> Margaret Suran > wrote in
>> :
>>
>>
>>>That would be red wine to go with the chopped chicken livers on Ritz
>>>Crackers. Thank you for asking. )
>>
>>
>>
>> Well then, by all means, let's wine and dine!
>>
>> Andy
>
> PROSIT!


Prosit!

<clink>

Andy

One time on Usenet, said:

> Today, it would be cream cheese, jalapeno jelly. Yesterday, it was tuna
> salad.

Speaking of jalapeno jelly; this stuff is excellent with cream cheese on
any kind of cracker:

http://tinyurl.com/bdg46

OR

http://www.harryanddavid.com/cgi-bin...ro/productlink.
d2w/report?superitem=13707

I need to get to one of their outlet stores and pick some up,
lovely stuff...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

============
On a Ritz and ONLY a Ritz: creamy peanut butter, med sharp Cracker
Barrell cheddar and a tiny dollop of red currant jelly.

Lynn from Fargo
in MY house it's "Whores' Ovaries"
(You can lead a whore to culture . . . but you can't make her think!)
)

notbob > wrote:

> On 2005-08-05, Andy <Q> wrote:
>
> > Yours?
>
>
> Emergency Snack Kit
>
> box o' Ritz
> can o' tuna
> jar o' Kraft Sandwich Spread

I had never tried that stuff until I met James, who uses it to make his
devilled eggs. Weird stuff.

serene

On Fri, 05 Aug 2005 19:16:14 -0400, Margaret Suran
> wrote:

>Andy wrote:
>> Bought a box of Ritz crackers to make hooordreves (thanks for the
>> spelling trick!) cause it's too hot to cook.
>>
>> Here's what I doctored up, from the bottom up...
>>
>> ritz cracker
>> deli-sliced roast beef
>> pepper jack cheese
>>
>> I know... boring!!!
>>
>> Yours?
>>
>>
>> Andy
>
>Chopped Chicken Livers with plenty of hard boiled egg and onion in it.
>Made with Schmalz, of course. What else would go so well with Ritz
>Crackers?
>

oh my gawd Margaret! I remember now when I was a kid I went to New
York City and my Mom bought a container of Chopped Chicken Livers from
Macy's Department Store...we ate the whole thing with a box of Ritz
Crackers!

Damn, it sure was good! Seems like I heard somebody say you aren't
supposed to eat "organ meats" a few years ago so I stopped eating
chicken livers. What is it in the organ meat that is so bad for you?

Bill

On Sun 07 Aug 2005 11:30:08a, Bill wrote in rec.food.cooking:

> On Fri, 05 Aug 2005 19:16:14 -0400, Margaret Suran
> > wrote:
>
>>Andy wrote:
>>> Bought a box of Ritz crackers to make hooordreves (thanks for the
>>> spelling trick!) cause it's too hot to cook.
>>>
>>> Here's what I doctored up, from the bottom up...
>>>
>>> ritz cracker
>>> deli-sliced roast beef
>>> pepper jack cheese
>>>
>>> I know... boring!!!
>>>
>>> Yours?
>>>
>>>
>>> Andy
>>
>>Chopped Chicken Livers with plenty of hard boiled egg and onion in it.
>>Made with Schmalz, of course. What else would go so well with Ritz
>>Crackers?
>>
>
> oh my gawd Margaret! I remember now when I was a kid I went to New
> York City and my Mom bought a container of Chopped Chicken Livers from
> Macy's Department Store...we ate the whole thing with a box of Ritz
> Crackers!
>
> Damn, it sure was good! Seems like I heard somebody say you aren't
> supposed to eat "organ meats" a few years ago so I stopped eating
> chicken livers. What is it in the organ meat that is so bad for you?
>
> Bill

Cholesterol?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:
> On Fri 05 Aug 2005 12:14:35p, Andy wrote in rec.food.cooking:
>
>
>>Bought a box of Ritz crackers to make hooordreves (thanks for the
>>spelling trick!) cause it's too hot to cook.
>>
>>Here's what I doctored up, from the bottom up...
>>
>>ritz cracker
>>deli-sliced roast beef
>>pepper jack cheese
>>
>>I know... boring!!!
>>
>>Yours?
>>
>>
>>Andy
>
>
> A smear of cream cheese, a dollop of chutney, and a square of bacon
> (previously nuked 'til crisp).
>

I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
use a Trisuit.

On 2005-08-07, serene > wrote:

> I had never tried that stuff until I met James, who uses it to make his
> devilled eggs. Weird stuff.

.....requires no refrigeration ....nook-ya-ler proof.

nb

>Now THAT was boring!!!

As are Ritz.

Glitter Ninja wrote:
> "nancy1" > writes:
>
> >Only instead of Ritz, I LOVE the Keebler's Sesame Crackers.
>
> You mean "Toasteds" sesame crackers? I think they're by Keebler, but
> maybe Nabisco. Either way, they are SO GOOD. I had some with apple
> jelly and they were fabulous.
>
> Stacia

Yup, the "Toasteds." I'm pretty sure they're not Nabisco, but not
100%...have a stack here at work, but no box.

N.

chopped liver with a garnish of grated egg white (hard boiled, natch)

slice of good salami, bit of good cheese

hummus and a garnish of veggies

tapenade

cold ratatouille, minced fine and drained

baba ganouj and roasted red bell peppers

refried beans, sour cream, salsa

cream cheese and sweet/hot Thai chili sauce

cream cheese and jalapeno jelly

bean spread and sprouts

tuna salad

tempeh "tuna salad"

spinach dip and a slice of olive

etc.

serene

On 2005-08-08, serene > wrote:

>
> cream cheese and sweet/hot Thai chile sauces

Dang! ...good list, serene. 'Nuff to make me want to go out and buy
a box of Ritz crackers. I specially like the one above. I love Thai
chile sauces, but never thought of it with cream cheese. Here's one
of my favs for deep fried Viet Spring rolls.

Dipping Sauce
2 parts Thai s/h sauce
1 part ketchup
1 part Sraracha chili sauce


nb

notbob > wrote:

> Here's one
> of my favs for deep fried Viet Spring rolls.
>
> Dipping Sauce
> 2 parts Thai s/h sauce
> 1 part ketchup
> 1 part Sraracha chili sauce

Wow, odd but compelling. I'll have to try it.

serene

~patches~ wrote:

> I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
> use a Trisuit.


Cream cheeze topped with a sun - dried tomato (get the big jar at
Costco); I'd go with the Triscuits, they have a bit better "crunch"...

Served these at our last cook-out, they were a big smash...

--
Best
Greg

It certainly seems that no matter what cracker is preferred, cream cheese
seems by far the most popular starting topper!

Andy

Gregory Morrow wrote:

> ~patches~ wrote:
>
>
>>I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
>>use a Trisuit.
>
>
>
> Cream cheeze topped with a sun - dried tomato (get the big jar at
> Costco); I'd go with the Triscuits, they have a bit better "crunch"...
>
> Served these at our last cook-out, they were a big smash...
>
Oh, now these sound good. I do realize I spelled Triscuit wrong so
thanks for not pointing that out to me I have dried tomatoes from
last year's crop so will it out. We don't really do the Ritz thing but
on occasion we like Triscuits for appetizers.

"~patches~" > wrote in message
...
> Gregory Morrow wrote:
>
>> ~patches~ wrote:
>>
>>
>>>I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
>>>use a Trisuit.
>>
>>
>>
>> Cream cheeze topped with a sun - dried tomato (get the big jar at
>> Costco); I'd go with the Triscuits, they have a bit better "crunch"...
>>
>> Served these at our last cook-out, they were a big smash...
>>
> Oh, now these sound good. I do realize I spelled Triscuit wrong so thanks
> for not pointing that out to me I have dried tomatoes from last year's
> crop so will it out. We don't really do the Ritz thing but on occasion we
> like Triscuits for appetizers.

Triscuits stay crisp in the microwave. Put a small slice of cheddar cheese
on each one and nuke it for 20, or 30, or 40 seconds, depending on your
microwave wattage, just until melted. Yum. We've also tried it with Swiss
cheese -- not bad though not as good as cheddar. Don't try this with any
other cracker -- it's just not the same!

I just use cheese in the can on my crackers.

Cheers,
Chuck Kopsho
Oceanside, California

"Andy" <Q> wrote in message
> It certainly seems that no matter what cracker is preferred, cream cheese
> seems by far the most popular starting topper!
>
> Andy

Ah, but the ultimate cheese spread for crackers is room-temperature Havarti.
Oh, man!

Pam

Mi e' parso che Seamus abbia scritto:

> Nothing - don't care for Ritz.

Same here. They're not crackers, they're sub-crackers.
--
Vilco
Think Pink , Drink Rose'

pjjehg > wrote:

> "Andy" <Q> wrote in message
> > It certainly seems that no matter what cracker is preferred, cream cheese
> > seems by far the most popular starting topper!
> >
> > Andy
>
> Ah, but the ultimate cheese spread for crackers is room-temperature Havarti.
> Oh, man!

D'Affinois. Mmmmmmm.

serene

(serene) wrote in news:1h14y0f.1uyu1sslk9dzqN%
:

> D'Affinois. Mmmmmmm.
>
> serene


I'm back from a lot of web surfing about that cheese and it sounds
great!

Since it's imported does it have a sell-by date? The different fat
percentages seem to have different refrigerator shelf-lives.

Maybe served on toasted French baguette rounds?

Thanks!

Andy

"Andy" <Q> wrote regarding Havarti>
>
> I'm back from a lot of web surfing about that cheese and it sounds
> great!
>
> Since it's imported does it have a sell-by date? The different fat
> percentages seem to have different refrigerator shelf-lives.
>
> Maybe served on toasted French baguette rounds?

Yes, Yes... er, um, sorry.

>
> Thanks!
>
> Andy

You know, I've never really paid attention but, of course, all decent
cheeses have a sell-by date. You can find Havarti dang near most anywhere.
I don't have a very refined palate, so I won't direct you to specific
names---just make sure you don't buy low-fat or "lite". I prefer the basic
cheese, but you can get it mixed with herbs and/or spices.

A caveat: Once you bring it to room temperature, you're just going to have
to eat it all so start small. ;-)

Pam

Andy <Q> wrote:

> (serene) wrote in news:1h14y0f.1uyu1sslk9dzqN%
> :
>
> > D'Affinois. Mmmmmmm.
> >
> > serene
>
>
> I'm back from a lot of web surfing about that cheese and it sounds
> great!

It's delightful. If you like brie, you will adore D'Affinois.

> Since it's imported does it have a sell-by date? The different fat
> percentages seem to have different refrigerator shelf-lives.

Heh. The stuff lasts maybe an hour around my house.

>
> Maybe served on toasted French baguette rounds?

It's lovely that way, and it's so mild that it's really good on seeded
crackers, as well.

serene

(serene) wrote in news:1h17huu.sl3fs93thje8N%
:

> Andy <Q> wrote:
>
>> (serene) wrote in news:1h14y0f.1uyu1sslk9dzqN%
>> :
>>
>> > D'Affinois. Mmmmmmm.
>> >
>> > serene
>>
>>
>> I'm back from a lot of web surfing about that cheese and it sounds
>> great!
>
> It's delightful. If you like brie, you will adore D'Affinois.
>
>> Since it's imported does it have a sell-by date? The different fat
>> percentages seem to have different refrigerator shelf-lives.
>
> Heh. The stuff lasts maybe an hour around my house.
>
>>
>> Maybe served on toasted French baguette rounds?
>
> It's lovely that way, and it's so mild that it's really good on seeded
> crackers, as well.
>
> serene


serene,

I got a "pie slice" of d'affinois from a wheel and a french baguette
(that I sliced up and toasted under the broiler)

It's like butter. Delicious, and combined with the crunch of the toasted
rounds, it's really superb.

I couldn't eat another thing all day. It seems to have similar
"binding" qualities to monterey jack.

Thanks for the recommendation!

Andy