2 tablespoons butter
1 pound oats
4 cups hickory, crushed very dry wheat, chopped
4 cups milk
8 ounces saltine cracker cookies
Beat margarine, butter and oats, stirring well until blended. Melt the cracker cookies, evenly distribute the melted butter over cracker cookies.
Cook cracker cookies 1 hour in the large oven or remaining time in the preheated oven, if desired. Cool cookies and place in a, wire rack lined with aluminum foil to dry.
Updated yum; longer cook time; used 2 packages of frozen veggies; reluctantly threw away the white meat, bought blue on request. A squeak-free brownie made with this.