THE GARLIC GOLDFISH, LAUDED IN SONG AND STORY, HAVE ARRIVED!
Well, in a cheesy story, anyhow…
It seems once-upon-a-time, there was a lad who decided to make Chex Party Mix for enhancing his Christmas cheer. And it came to pass. And it was good. But at a Christmas party, he noticed that most folks were being selective in what they ate from the mix of Chex cereals, peanuts, pretzels and Pepperidge Farm Cheddar Cheese Goldfish Crackers. SO…
When it came time to make a subsequent batch, rather then spend all the extra money on the flotsam and jetsam which was being judiciously avoided, he just bought the goldfish crackers. DUH!
And not only was it good, it was BETTER!
And a Christmas tradition was born!
When I was employed, I used to bring gallons of the stuff into work. Beginning after Thanksgiving. People would approach me in September and ask, “Are you making goldfish this year for Christmas?”
The traditional Chex Mix recipe calls for an assortment of cereal and snack goodies, marinated in a couple tablespoons of Worcestershire sauce and margarine, dashed with a bit of garlic powder, then baked until crispy.
I’m rarely subtle.
I modified the recipe to a half stick of margarine and enough Worcestershire sauce to make about 1/2 inch deep in the bottom of a frying pan. Heat moderately until simmering. Add garlic powder to taste. I usually add a healthy dose. (Suffice it to say we don’t have a vampire problem.) Then coat the crackers until they soak up all the sauce, and bake @ 350-375, turning often until dry and crispy. It’s okay if a couple burn a bit. Those are the BEST!
Serve with ice cold beer or soda, and watch the garlicphiles come out! They are hot immediately out of the oven – it’s wise to let them cool a bit.