Party oyster crackers

By Anonymous -
I'm compulsively preparing snacks for the next two road trips -- Va Beach this coming weekend, Florida the weekend after that -- because I'd like to keep us out of gas station convenience stores along the way.

This morning I made these. I might have to buy some more oyster crackers if I keep eating them.


1 package oyster crackers (10-12 oz)
1 package ranch dressing mix (the powdered stuff)
1/2 tsp. lemon pepper (Gwen! Another use for the spice)
1/4-1/2 c. vegetable oil


Preheat oven to 250. Mix dressing mix, lemon pepper and vegetable oil in a large bowl. Add oyster crackers and toss to coat well.
Pour onto baking sheet and bake for 18-20 minutes. Transfer to paper towels to soak up all the excess vegetable oil. Store in airtight container.

Comments

Alissa said…
Did you use the oyster crackers that are the small flat discs, or the ones that are big super-ball sized break-your-teeth kind? Do you know what I'm talking about? I think they're both called oyster crackers. I could be wrong....
9:38 PM
Anonymous said…
I used the small ones, that you put in your soup.
I don't know what the other ones are called. Are they oyster crackers, too?
8:07 AM
Alissa said…
I think so. At least that's what we used to call them when I was a kid. Seems like we always had a box, and I would gnaw on them until they got small enough to bite. I think they were also called oyster crackers. Anyway, thanks for the info. :)
8:34 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more