Oysterettes to nibble

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Really these are called just “oysterettes,” but the full title on Winnie’s recipe card is “Oysterettes to nibble, by Winnie Hendley” so that has to be the title of this post as well.

Oysterettes are one of those strictly Winnie’s house-only things. I cannot imagine ever eating these anywhere else, and don’t think I ever have. She always (still!) has a bowl of these little crackers sitting out to munch on—nibble on, if you will—before supper.

There’s something very 50s about this recipe; maybe I’ve been watching too much Mad Men, but I feel like Betty Draper probably serves these to dinner guests. Once the height of sophistication, they’re just really good, flavorful snacks now. I actually wasn’t expecting to like them as much as I did when I made them! When I was a kid, I think I steered clear of them because they looked a little weird—all that dill, eww—or, more accurately, was probably digging around in Winnie’s candy dish instead.

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The great thing about Oysterettes is that you can play with the flavor combinations. Winnie’s recipe calls for lemon pepper seasoning and dill—which is delicious—but you could probably substitute parmesan and rosemary, or any flavors you like. The other great thing is that these are so easy to make, and even easier to polish off an entire batch in just a few days.

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Oysterettes to nibble (by Winnie Hendley)

3/4 cup vegetable oil (I used about 1/4 cup, and it was plenty)
1 heaping Tbsp. lemon pepper seasoning
1 heaping Tbsp. dill
1 package dry Hidden Valley Ranch original dressing
12-16 oz. oysterettes (you know, the little soup crackers)

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Mix all ingredients well.

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Pour in a baking pan and bake at 150º for a few minutes. (I think I ended up baking them for 10 or 15 minutes.)

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See how easy that was? I spent more time taking pictures than I did actually making the oysterettes. Until the part where I realized that I hadn’t added the packet of ranch dressing, and had to pour everything back into the bowl.

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Voila!

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Today is a beautiful day in Seattle—the tail end of summer is upon us—so I’m going to get outside and do something before the Georgia game later. Last weekend was fantastic…we had a blast at Abby’s wedding in Jackson, Wyo., and it was great to be with my parents, ML, and other people I don’t get to see nearly often enough.

In other (blog-related) news, I finally bought a food processor! I don’t know what took me so long, but hopefully I’ll whip up some hummus later this weekend to share with y’all.

I’ll sign off with my usual Saturday morning tagline…go Dawgs!

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6 thoughts on “Oysterettes to nibble

  1. They are a huge hit in my family. My grandma Ida made them for every occasion. This past Christmas I made them and they did not last very long- thanks for posting this. Happy memories!

  2. My grandmother makes this recipe every year, except we call them Nuts & Bolts. She uses bugles, goldfish crackers, pretzel sticks, triscuits, crispix cereal, cheerios, mixed nuts, and all kinds of other little crackers. It’s a special thing to have around Christmas, since someone always has to travel to Maine (we’re from New Brunswick in Canada) to get the Hidden Valley Ranch mix and the Bugles
    I’m glad other people enjoy this same recipe =)

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