Becky | | posted 12-22-1999 3:24 PM
Snappy Oyster Crackers
1/2 cup butter or margarine
1/4 tsp. garlic salt or onion salt
dash of cayenne pepper or Tabasco sauce
4 cups oyster crackers
Preheat to 350. Melt butter in 13 x 9-inch baking dish.
Add garlic or onion salt and either cayenne pepper or Tabasco sauce to melted butter. Mix well. Add crackers, coating well with butter mixture.
Bake for 10 minutes or until crackers are light golden brown.
May be made up to 3 days ahead, if stored in an airtight container.
Oyster Cracker Mix Snack
2 lb. oyster crackers
2 envelopes “cup of soup” cream of chicken
2 envelopes “cup of soup” cream of mushroom
1 (12 oz.) bottle Orville Redenbacher's® popcorn oil
1 envelope Hidden Valley® ranch dressing
Mix all ingredients in large bowl. Stir often.
Surprise Oyster Nibbles
1/4 cup vegetable oil
1 (4 oz.) pkg. buttermilk dressing mix
1 1/2 Tbsp. dried dill weed
1 (10 oz.) pkg. soup and oyster crackers
Combine oil, dressing mix and dill weed. Stir well.
Place oyster crackers in a large bowl. Add oil mixture, gently mixing to coat.
Place in sealed, airtight container, allow to stand 24 hours before serving.
Store at room temperature for up to 3 weeks.
Yield: 3 cups.