CAJUN CRACKERS

Ellen Dutkiewicz, Georgetown Sertoma Club

Served at Sertoma’s Red Poppy Ride at Rest Stop #2
Recipe from the Postmistress Maggie in Sabine Pass, Texas, Dec 2004

1 cup canola oil
1 Tbs dill weed
1 Tbs red pepper flakes (add more or ½ tsp of cayenne for more heat)
1 Tbs caraway seeds (or omit and add more dill)
1pkg dry ranch dressing (mild or spicy)
1 box (4 tubes) saltine crackers

1 large wide bowl or 1- 2 gallon zip lock bag

Mix dry ranch dressing, dill weed, pepper flakes, caraway seeds. Add canola oil and stir to mix thoroughly. Put half of crackers in bowl or bag and drizzle half the oil mixture over them. Toss gently with hands to coat crackers. Add 2nd half of crackers and drizzle remaining oil mixture and gently toss and mix with previous batch. Crackers are ready to eat and enjoy immediately. THAT’S ALL THERE IS TO IT!