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

One time on Usenet, Andy <Q> said:

> Bought a box of Ritz crackers to make hooordreves (thanks for the
> spelling trick!) cause it's too hot to cook.

Dad calls 'em "horse's ovaries". Quite a joker, my dad is. :-)

> Here's what I doctored up, from the bottom up...
>
> ritz cracker
> deli-sliced roast beef
> pepper jack cheese
>
> I know... boring!!!
>
> Yours?

Cream cheese and a few drops of Crystal Sauce:

http://tinyurl.com/e35k8

OR:

http://www.baumerfoods.com/products/product_info.
php?cPath=21_22&products_id=77&osCsid=67755f8ba2f8 267f50d0cd6e5b5e3cf9

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

Nothing - don't care for Ritz.

"Seamus" > wrote in news:1123270436.860517.166690
@g14g2000cwa.googlegroups.com:

> Nothing - don't care for Ritz.


Now THAT was boring!!!

Andy

>Now THAT was boring!!!

As are Ritz.

Seamus wrote:

> Nothing - don't care for Ritz.

I have never met a cracker I didn't like. Sweets I can avoid, crackers
I can't.

Becca

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'

"Andy" <Q> wrote in message
.. .
> 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

I don't generally eat Ritz, but for crackers in general (and it's most
likely going to be Milton's or the multigrain crackers) I like either pate
and olives or cream cheese (the kind with onions and chives) or some slices
of good cheese and maybe a bit of Genoa salami.

kimberly

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!!!
>>
About 4 oz cream cheese, 1/2 cup of sour cream mixed (this is the base for a
myriad of flavours).. add to that a chopped peeled, seedless cuke topped
with chives, OR a can of drained tuna topped with dilled pickle maybe, OR a
can of salmon.... maybe topped with red pepper, hot pepper?

Debbie

"Debbie" > wrote in
:

> 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!!!
>>>
> About 4 oz cream cheese, 1/2 cup of sour cream mixed (this is the base
> for a myriad of flavours).. add to that a chopped peeled, seedless
> cuke topped with chives, OR a can of drained tuna topped with dilled
> pickle maybe, OR a can of salmon.... maybe topped with red pepper, hot
> pepper?
>
> Debbie


Cucumber! Just the right size too (thinking coins). Good crunch and
moisture.

Thanks,

Andy

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).

--
Wayne Boatwright *¿*
____________________________________________

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

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.

~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

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!

No "Ritz-mini-Dagwoods"?

In article >, Andy <Q>
wrote:

> Bought a box of Ritz crackers to make hooordreves (thanks for the
> spelling trick!) cause it's too hot to cook.
(snip)
> Andy

I rarely eat them. I'll look for a cracker to put under a smoked
oyster, maybe, but usually prefer a Triscuit.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Andy wrote:
> Bought a box of Ritz crackers to make hooordreves (thanks for the
> spelling trick!) cause it's too hot to cook.
>

At our house, they were "horse's doovers." Easy to spell and everyone
knows what it means. LOL.

N.

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

If it's just me, and I'm building them as I'm eating them, I like cream
cheese topped with a pimiento stuffed olive, or strong Cheddar topped
with a hamburger dill pickle slice and then dip the edge in strong
mustard, or a slice of hard-boiled egg topped with a pickle slice.
Only instead of Ritz, I LOVE the Keebler's Sesame Crackers.

N.

"nancy1" wrote:

> If it's just me, and I'm building them as I'm eating them, I like
cream
> cheese topped with a pimiento stuffed olive, or strong Cheddar topped
> with a hamburger dill pickle slice and then dip the edge in strong
> mustard, or a slice of hard-boiled egg topped with a pickle slice.
> Only instead of Ritz, I LOVE the Keebler's Sesame Crackers.
>
> N.


N.,

Good point!

Of course "Ritz" is only the "subject" cracker. I imagine others, as you
have, chime in with their favorite crackers AND stackers!

Shoulda said so in the OP.

All the best,

Andy

"nancy1" > wrote in message
oups.com...
>
> 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
>
> If it's just me, and I'm building them as I'm eating them, I like cream
> cheese topped with a pimiento stuffed olive, or strong Cheddar topped
> with a hamburger dill pickle slice and then dip the edge in strong
> mustard, or a slice of hard-boiled egg topped with a pickle slice.
> Only instead of Ritz, I LOVE the Keebler's Sesame Crackers.
>
> N.
>

Yes, sesame crackers are the best but my favorite are the ones from
Pepperidge Farms. They're wonderful with a little goat cheese. Or with cream
cheese, smoked sockeye salmon (not lox) and capers. If I have to settle for
a Ritz, I like it with cream cheese and hot pepper jelly. Peanut butter and
cherry preserves make a great tasting snack, too.

"Renee" > wrote in message
...
>
> "nancy1" > wrote in message
> oups.com...
> >
> > 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
> >
> > If it's just me, and I'm building them as I'm eating them, I like cream
> > cheese topped with a pimiento stuffed olive, or strong Cheddar topped
> > with a hamburger dill pickle slice and then dip the edge in strong
> > mustard, or a slice of hard-boiled egg topped with a pickle slice.
> > Only instead of Ritz, I LOVE the Keebler's Sesame Crackers.
> >
> > N.
> >
>
> Yes, sesame crackers are the best but my favorite are the ones from
> Pepperidge Farms. They're wonderful with a little goat cheese. Or with
cream
> cheese, smoked sockeye salmon (not lox) and capers. If I have to settle
for
> a Ritz, I like it with cream cheese and hot pepper jelly. Peanut butter
and
> cherry preserves make a great tasting snack, too.
>
>

Goat cheese and tapanade!

kili

"kilikini" > wrote in message
. ..
>
> "Renee" > wrote in message
> ...
>>
>> "nancy1" > wrote in message
>> oups.com...
>> >
>> > 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
>> >
>> > If it's just me, and I'm building them as I'm eating them, I like cream
>> > cheese topped with a pimiento stuffed olive, or strong Cheddar topped
>> > with a hamburger dill pickle slice and then dip the edge in strong
>> > mustard, or a slice of hard-boiled egg topped with a pickle slice.
>> > Only instead of Ritz, I LOVE the Keebler's Sesame Crackers.
>> >
>> > N.
>> >
>>
>> Yes, sesame crackers are the best but my favorite are the ones from
>> Pepperidge Farms. They're wonderful with a little goat cheese. Or with
> cream
>> cheese, smoked sockeye salmon (not lox) and capers. If I have to settle
> for
>> a Ritz, I like it with cream cheese and hot pepper jelly. Peanut butter
> and
>> cherry preserves make a great tasting snack, too.
>>
>>
>
> Goat cheese and tapanade!
>
> kili
>
>

Oh that sounds like a great combination. I love tapanade as much as I do
goat cheese!

"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

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.

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?

Cream cheese, minced onion, anchovy.

Sheldon

Like many others, I don't particularly like Ritz, but maybe I can help
with toppings.

Normally, I'll start with a par baked baguette from the store. At about
$1.00, it is cheaper than a box of Ritz, and has more volume. Cut into
slightly thinker than Ritz slices. Brush the bottom with olive oil.
Place on a cookie sheet or something equivalent. Preheat oven to 400 F.

Now for the toppings. Like many people said, cream cheese works. So
does cream havarti, mozzerella, edam, fontina, brie, and many other
kinds of cheese. Add some sliced olives on some. Add all kinds of meats
(salami, pepperoni, ham, turkey, roast beest, et al). I go for mix and
match, so don't put everything on all your toasts/crackers. Also,
tomatoes, onions, peppers, mushrooms, garlic, artichoke hearts, shrimp,
hummus, and maybe even hard boiled egg slices. You can leave some
undressed to use with cold dips and such if you like.

Now put the tray in the oven and cook for 10 to 15 minues. If you are
using cream cheese, the cream cheese should pick up a brown tint near
the edges. take out of oven and serve. Notice that all the prep can be
done ahead of time, and cooking only takes 10 or 15 minutes.

Dean G.

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?


Cracker, cream cheese, jalapeno jelly

Cracker, brie, apricot jam

Cracker, chive cream cheese, smoked salmon, dillweed

Cracker, deli roast beef, duxelles or prepared horseradish

gloria p

"Andy" <Q> wrote in message .. .
> 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?
>

Hogs head cheese. I haven't tried HHC on a Ritz yet but I know it would be good.
I just tried Hogs head cheese for the first time this week and it's tasty stuff.

http://www.jfolse.com/recipes/meats/pork21.htm

-Mike

"Mike Pearce" > wrote in message
news:KgSIe.74105$ro.52331@fed1read02...
> "Andy" <Q> wrote in message
.. .
> > 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?
> >
>
> Hogs head cheese. I haven't tried HHC on a Ritz yet but I know it would be
good.
> I just tried Hogs head cheese for the first time this week and it's tasty
stuff.
>
> http://www.jfolse.com/recipes/meats/pork21.htm
>
> -Mike
>
>

My husband eats that stuff and I refuse to kiss him for the rest of the day.
Ick!

kili

"kilikini" wrote in message
. ..
>
> "Mike Pearce" wrote:

>> I just tried Hogs head cheese for the first time this week and it's tasty
> stuff.
>>
>> http://www.jfolse.com/recipes/meats/pork21.htm
>>
>> -Mike
>>
>>
>
> My husband eats that stuff and I refuse to kiss him for the rest of the day.
> Ick!
>

Have you tried it? It's no worse than a sausage as far as smell or ingredients.
It's kind of like spicy sausage meat and some vegetables mixed with a bit of
gelatin.

I think you should kiss your husband anyway. I'm sure he kisses you when you are
not at your best.

-Mike

"Mike Pearce" > wrote in message
news:xvSIe.74106$ro.17575@fed1read02...
> "kilikini" wrote in message
> . ..
> >
> > "Mike Pearce" wrote:
>
> >> I just tried Hogs head cheese for the first time this week and it's
tasty
> > stuff.
> >>
> >> http://www.jfolse.com/recipes/meats/pork21.htm
> >>
> >> -Mike
> >>
> >>
> >
> > My husband eats that stuff and I refuse to kiss him for the rest of the
day.
> > Ick!
> >
>
> Have you tried it? It's no worse than a sausage as far as smell or
ingredients.
> It's kind of like spicy sausage meat and some vegetables mixed with a bit
of
> gelatin.
>
> I think you should kiss your husband anyway. I'm sure he kisses you when
you are
> not at your best.
>
> -Mike
>
>

I don't like sausage, Mike. No kind what-so-ever. Not summer, not
anything. So, I guess, there you go.

kili

On 2005-08-05, Andy <Q> wrote:

> Yours?


Emergency Snack Kit

box o' Ritz
can o' tuna
jar o' Kraft Sandwich Spread

Assemble, eat.

nb

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 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

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?

Margaret Suran wrote:

> 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?

Everything you mentioned, only served in a room at a Ritz Carlton.



Andy

That would be red wine to go with the chopped chicken livers on Ritz
Crackers. Thank you for asking. )

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

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!