"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nancy's Seasoned Oyster Crackers Recipe

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This recipe for Nancy's Seasoned Oyster Crackers, by , is from Haas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy H. Herndon
Added: Friday, October 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 bag ( 12 - 16 oz) oyster crackers
1 regular size Hidden Valley (dried) Ranch Dressing
1 T garlic powder
1 tsp dill weed
1/2 c olive oil

Directions:
Directions:
Mix oil and all "dry goodies" well with a small wire whisk. Add all crackers and stir until crackers appear coated. Let set 15 minutes and stir well again until all crackers are coated and all oil is coating crackers. Store in air tight container. I use a freezer gallon size bag. They freeze well and will keep a long time.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20miutes
Personal Notes:
Personal Notes:
Note: Once you start eating them they are like popcorn - you want more.

 

 

 

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