These are great for just about anything--salads, soups, snacking, in meat loaf, etc.
Ingredients
- 2 packages oyster crackers , 12 ounce
- 1 cup vegetable oil
- 1.5 tablespoons dry Ranch-style dressing mix
- 1 teaspoon lemon pepper
- 1 teaspoon dried dill weed
- 0.5 teaspoons garlic salt
Instructions
-
1
In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Artichoke Spinach Lasagna
This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
The Italian Irishman's Pie
This is a recipe my Irish aunt gave me. Her husband is Italian, and she developed this recipe to blend things they both like. It is a variation of Shepherd's Pie. For richer flavor, substitute beef broth for water in gravy.
Gluten-Free Zucchini Bread
This gluten-free zucchini bread is a moist, tender, and delicious treat everyone can enjoy! The zucchini is blended so kids don't even realize they're eating vegetables. I like to top the baked loaf with a sweet lemon glaze.