Easy summertime snacks are a must. Whether you are headed to the pool or the beach, there are always hungry appetites ready for a snack. There is a myriad of crackers available on the grocery shelves. Some are rather plain, and some are quite flavorful.
Oyster crackers have been around since 1847. They were first produced by Adam Exton at Adam Exton Cracker Bakery in New Jersey. The crackers are flour-based and have no oyster in them. The bite-sized cracker probably got its name because they are oyster-shaped and were first served with oyster stew. They are also called “water crackers,” “Philadelphia crackers” and “Trenton crackers.”
Today oyster crackers are served not only with oyster stew, but with many soups, stews and gumbos. They are popular to serve with these dishes because they are sturdy and still retain some crunch after sitting in liquid for a while.
Transform this cracker into a fun snack for family and friends of all ages. Adding the goldfish crackers makes it a popular choice for the kids. I hope you will give them a try. Thanks for reading.
SEASONED OYSTER-
GOLDFISH CRACKERS
1 (9-ounce) bag oyster crackers
1 (6.6-ounce) bag Goldfish crackers
2 Tbsp. dried dill weed
¾ cup corn oil
1 (1-ounce) package Hidden Valley Ranch dry seasoning mix
Pour both bags of crackers into a large bowl. Mix the dill weed, oil and ranch seasoning mix; pour over crackers and stir until evenly distributed. Pour onto a large rimmed cookie sheet. Bake at 250 degrees for 20 minutes. Stir frequently to promote even baking of the crackers. Cool completely, and store in a gallon-sized ZipLoc bag.
(This can be prepared in the slow cooker. Set on low and cook for 1 hour, stirring every 5 minutes.)
