MAKE-AHEAD SNACKER CRACKERS – Dill & Onion Flavors
By Gloria Pitzer, as seen in her self-published cookbook, Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 104).
WHEN BOB BARRY CALLS THE WORLD from Wisconsin, in a newsletter that keeps radio talk show hosts informed of interesting material to use on the air, he occasionally talks about our recipe radio visits.
From this contact, over the years, we have always found new challenges. These simple snack ideas were described to me by a listener who sampled them at a catered wedding reception in Milwaukee. The caterer wouldn’t share the secret. The listener said we were right on target!
You must prepare these at least TWO DAYS before you intend to serve them [for best results]. I use a 1-gallon [cylindrical] juice jug, in which to combine them; for I can roll it back and forth on the kitchen counter, periodically, whenever I happen to think of it, and this keeps the cracker combinations thoroughly mixed.
DILL SNACKER CACKERS
INGREDIENTS:
11-oz box Sunshine brand oyster crackers
2/3 cup oil (corn, safflower, or vegetable)
2 pkgs (0.4-oz each) ranch dressing mix
2 tsp dry dill weed
INSTRUCTIONS:
Put oyster crackers in a [sealable and rollable] 1-gallon container. Combine last 3 ingredients in a measuring pitcher, stirring vigorously with a wire whisk. Pour over crackers.
Cover container tightly and roll back and forth many times (off and on) for at least two days, before serving as you would chips. Serves 6 to 8. These get better, the longer they stand – and keep nicely (tightly covered) at room temperature for 3 weeks.
[ONION] SNACKER CRACKERS
INGREDIENTS:
3 pkgs. Pepperidge Farm Goldfish Crackers (mix the flavors)
1 cup oil (corn, safflower, or vegetable)
0.4-oz pkg ranch dressing mix (or a 1.5-oz pkg onion soup mix)
½ tsp garlic powder
INSTRUCTIONS:
As described above, put Goldfish in a [sealable and rollable] 1-gallon container. Combine last 3 ingredients in a measuring pitcher, stirring vigorously with a wire whisk. Pour over crackers.
Cover container tightly and roll back and forth many times (off and on) for at least two days, before serving as you would chips. Serves 6 to 8. These get better, the longer they stand – and keep nicely (tightly covered) at room temperature for 3 weeks.
[NOTE: I also shared these on Kathy Keene’s “Good Neighbor” show, on WHBY; on August 31, 2020 – they were a family favorite, too!]
See also:
Mondays & Memories of My Mom – Where Did All The Good Noshes Go? – Part 1
