Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Place oyster crackers in a big Tupperware bowl.
Mix all the other ingredients with the oil and stir; then pour over oyster crackers and place in refrigerator, stirring once every 6 hours. Eat.
Combine oil, seasoned salt, dressing mix and dill weed.
Mix well.
Put oyster crackers in large bowl with lid.
Pour mixture over oyster crackers and shake well.
Mix and blend first 4 ingredients and blend well.
Pour over the two packages of oyster crackers.
Mix well and place in air-tight container for storage.
Mix oil and dry ingredients.
Pour over oyster crackers; blend well. Dry on paper towels.
Pour oil over oyster crackers in large bowl; mix well. Scatter dry salad dressing mix, dill weed, garlic powder and lemon pepper over crackers and mix well.
Mixture will look very oily. Let set.
Crackers will absorb all the oil.
Do not bake.
Store covered.
Keeps well.
Mix oil, dill weed, garlic powder and Hidden Valley Ranch dressing.
Mix together half of the oyster crackers and half of the dressing mixture.
Put in a plastic bag.
Repeat with remaining half.
Store in refrigerator.
In a fairly large bowl, mix all the spices with the oil. Add oyster crackers and stir well. Spread out in jelly roll or other large pan with sides. Bake at 250\u00b0 for 15 to 20 minutes, stirring a couple of times. Cool and eat.
Mix all dry ingredients.
Add to oyster crackers.
Dribble oil until all is used.
Let set 8 to 10 hours and stir occasionally, about every 2 hours.
Place oyster crackers, pretzels and nuts in a large bowl.
Set aside.
Mix oil, garlic salt, dill weed and Ranch dressing well. Pour over snacks and mix well.
Can be kept in container for a long time.
Great for parties and the holidays.
Warm oil; add other ingredients (not oyster crackers).
Stir. Pour over oyster crackers and mix.
Mix dry ingredients together.
Stir in crackers.
Pour oil over cracker mix and stir from bottom, mixing well.
Pour crackers into baking pan and heat in 225\u00b0 oven for 5 minutes; stir and heat for another 5 minutes.
Store in airtight containers and will keep several weeks.
Mix dry ingredients together.
Stir in crackers.
Pour oil over cracker mixture; stir from bottom.
Seal in airtight container.
These will stay fresh for several weeks.
Makes 6 cups.
Mix oil, dill weed, garlic and Hidden Valley mix and pour over crackers.
Put in a paper bag and shake well.
Lay aside in bag and shake once in awhile to coat each cracker.
Store in Tupperware bowl or plastic bag to keep crisp or bake in oven at 200\u00b0 for 1 hour.
Stir every 15 minutes.
Mix first 4 ingredients in large bowl.
Add oyster crackers; stir well.
Then stir every 30 minutes (3 more times).
Store in airtight container.
Heat the oil; add dry salad dressing.
Mix dill weed and garlic salt.
Mix and pour over the oyster crackers.
Stir with a wooden spoon.
Put all ingredients except crackers in a large container that will seal tightly.
Mix dry ingredients into oil, well.
Add oyster crackers; shake, then let set a few hours and shake again. Do not open for 24 hours.
Mix oil, dressing mix and garlic powder and pour over oyster crackers.
Mix real good.
Mix oil, dill weed and dressing mix.
Pour over oyster crackers.
Stir well until absorbed.
Cover several hours and stir well again.