Recipe of the Week
Dilled oyster crackers
Courtesy of
Alice Brantley Yeager

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2 12-oz. pkgs. oyster crackers
1 cup canola oil or other light vegetable oil
2 tsp. dried dill weed
1/2 tsp. garlic powder
1/2 tsp. finely ground cayenne pepper
1 1.6-oz. package Ranch Salad dressing, original flavor


Put the oyster crackers in a large mixing bowl. Thoroughly mix the last 5 ingredients together and pour a bit at a time over the crackers, stirring until the crackers are coated. Let stand covered at least 1 hour. Store them in an airtight container. They do not need refrigeration and they’re good to use with soup, salads, and as snacks. It is not necessary to bake this recipe.

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