Oyster Cracker Snacks

Oyster Cracker Nibbles (1 of 1)-2

I enjoy having snacks on hand for nibbling around the holidays.  The hectic days, especially as we get closer to the end of the year, encourage more snacking and less regular meals as our schedules get busy with parties and entertaining.  Not to say that all snacking is healthier.  It just happens.

As with many older recipes, this one for Oyster Cracker Snacks is a bit quirky.  Remember the impossible pies made with Bisquick?  You mix all of the ingredients together in a bowl, pour the mixture into a pie pan or baking dish, and Voilà!, you have a pie (of sorts) with custard on the top and a crust that’s miraculously formed below.

This recipe is another one of those unusual things and you have to wonder how someone ever came up with it in the first place, but, it works and it’s tasty.  In fact, I used to be addicted to these highly seasoned little morsels many years ago.  I’d make them around the holidays and keep a stash on hand for guests and and store a bag or two away for me.  I’d pop a few while sipping wine and cooking the holiday meals.  Did I mention they’re quite good with wine and beer?! 😉

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Boiled Custard

Boiled Custard

Boiled Custard was something I never heard of until I moved to the South. Up until that time, when someone called a dish “custard,” I thought of either a baked dessert that is set (like flan) or the cooked and slightly thick base for ice cream. Who knew that a cross between the two was a dessert in its own right?!

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Old-Fashioned Chicken Casserole

Chicken Casserole copy

The original version of this dish was my go-to chicken casserole recipe in the 1980s. It was a popular weeknight family meal and when served to guests, they always requested the recipe. Everyone loved the big chunks of chicken breast meat served in a cheesy and creamy sauce. It was topped with buttery Ritz cracker crumbs that melted in your mouth. I liked that I could serve it with wild rice or a variety of side dishes and salads since the casserole contained no starches or vegetables. It was also great to make ahead when entertaining and easy to double the recipe.

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Oriental Salad

Asian Salad 2

Crunchy, sweet, and tangy…what’s not to love about this delicious salad that has a great combination of textures and flavors?!

Oriental Salad may not be as retro as some of the other recipes I’ll be sharing on this site with the date on the recipe card of November 1995, but it’s definitely not a salad that you hear about these days with all the focus on fussy presentations of kale, beets, Brussels sprouts, quinoa, and micro greens.

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