Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top.
Add 1/4 teaspoon of cayenne pepper to each jar.
Also add 1 clove garlic and 1 head of dill to each jar.
Combine remaining ingredients in a pan and bring to a boil.
Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans).
Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor.
Serve chilled.
Combine oil, garlic and dressing mix in large bowl.
Stir until smooth. Gradually add crackers until all crackers are coated with mixture.
Place on cookie sheet and sprinkle with dill weed. Bake at 350\u00b0 for about 10 minutes or until dry.
Turn crackers once during baking time.
Put crackers into a 1 gallon jar.
Stir mixture together well. Pour over crackers; put lid on and roll crackers until liquid is absorbed.
Crackers will not be oily.
Mix dressing, dill and oil.
Add crackers and mix until dry. Good for snacks.
Place crackers in a large container (loosely). Mix the oil, dressing and dill together. Pour mixture over the crackers. Cover and roll or gently shake the crackers until no oil runs from the sides of the container. Take out and put in a storage container and keep tightly covered.
Mix all ingredients together.
Chill.
Serve with fresh vegetables or carve out inside loaf of Italian or Jewish rye bread. Cut up portion of bread, cut out into small pieces.
Put dip into cavity of bread.
(Double recipe for this.)
Can use fat free mayonnaise and sour cream for 0 fat recipe.
Mix
all
ingredients well (except crackers).
Mix well and add
to
crackers.\tFlavor\timproves
after several hours. Put in oven
at 250\u00b0 for 15 minutes; leave cool before you put into a closed container.
Blend all ingredients, but crackers.
Pour over crackers and let stand for 24 hours, stirring occasionally.
Keep container covered.
Store in airtight containers.
Place crackers in roasting pan. Mix oil, dressing mix and dill weed. Pour over crackers.
Bake 5 minutes at 325\u00b0, stir. Bake 5 minutes more.
oiling water bath for 10 minutes (15 minutes for quarts).
Wait
Warm oil in oblong dish; add dry ingredients and stir well to coat crackers.
Bake at 200\u00b0 for 20 to 25 minutes; stir every few minutes.
Store in covered container.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
Pour oil over crackers and add all the rest over the crackers, dry.
Mix well with hands.
Chill at least 30 minutes.
In pan, heat oil; add dill weed, lemon salt and dressing mix. Spoon over crackers and gently mix.
Mix oil, dressing and dill. Pour over crackers and toss. Cover overnight before serving.
Mix all ingredients well and put onto cookie sheets in a single layer.
Bake in warm oven (200\u00b0) for 15 to 20 minutes. Turn occasionally with spatula.
In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
Add honey and dill; stir until coated.
Drain off any excess water; stir in butter to coat.
*Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.
Pour 2 bags of the oyster crackers into a large bowl.
Slowly add canola oil mixing carefully with a spoon.
Mix Ranch dressing and dill weed; stir well into cracker mixture.
Put all dry ingredients in a pot with a lid.
Shake to mix. Then pour oil over mix.
Stir thoroughly with a large spoon. Repeat the stirring every 5 to 10 minutes for 45 minutes.
Store in tight container.
Mix together and pour over crackers.
Refrigerate overnight.