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Old 03-27-2020, 12:22 AM   #21
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Sis likes those with egg salad on them. I like pimiento cheese on mine.
"The times they are a-changing ..." --Bob Dylan
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Old 03-27-2020, 02:57 AM   #22
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Chicken In a Biscuit, a natural as a thickener for chicken and rice soup, or to bolster a chicjen sauce or gravy. They might even be good smushed into chili. Eat with sqeeze cheese and olives. Now that's a salt bomb.

Seeeeya Chief Longwind of the North
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Old 04-15-2021, 04:36 PM   #23
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Thinking about this just today

I think the crackers would work wonderfully as a crust for a savory cheesecake. Make the crust the same way you would make a graham or cookie crust. I also might try coarsely chopping them and adding them to and on top of a baked dip.
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Old 04-17-2021, 09:41 PM   #24
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Originally Posted by PiperH View Post
Sis likes those with egg salad on them. I like pimiento cheese on mine.
This is exactly how my mother and I would eat them!

I purchased some not too long ago. They were exactly how I remembered them from oh-so-long ago.


A little bit Ginger. A little bit Mary Ann.
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Old 04-19-2021, 09:16 AM   #25
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I believe they are made with bouillon in the recipe.
Grinding them is a great addition to "tighten up" gravy or in meatloaf.

I grind up Ginger Bread Cookies into my gravy for German dishes too.
Sounds screwy but it's really good.
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