Actually, they were assembled by yours truly, in a couple hours standing at the iron skillet, Worcestershire, Blue Bonnet margarine and garlic powder at-the-ready. Then slow baked until dry and toasty.
(For the uninitiated, this is a snack I’ve made traditionally for years. Originally, I made standard Chex Mix, with the requisite addition of peanuts, pretzels and the like. With a tablespoon of this, a dash of that. I determined two things – people singled out the Pepperidge Farm Goldfish Crackers for consumption so the other ingredients were wasted, and screw this tablespoon-dash thing!)
I cover roughly 9/10 of the bottom of the skillet with Worcestershire, add 1/2 a stick of margarine, and sprinkle garlic powder generously. Then marinate a pan full of crackers until they soak it all up. Transfer all to a turkey roasting pan and bake @ 300* or so, turning every 10 minutes of so to check for burning, until they are all dry and crispy. (I use Blue Bonnet because it’s cheap and takes the high heat.)
I used to make these in massive quantities for Christmas when I was employed and bring them into work. It became such a tradition that folks would start asking me in September if I was bringing in goldfish that year! Thanks to Guffaw in Arizona blog.http://armedlaughing.wordpress.com/2013/12/20/the-garlic-goldfish-have-arrived/
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