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| 15 |
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saltines |
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| 1 cup |
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dry parsley flakes, minced |
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| 2 Tbs |
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dry dill weed |
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| 1/2 cup |
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instant minced onions |
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| 1/4 cup |
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onion salt |
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| 1/4 cup |
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garlic salt |
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| 1/4 cup |
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onion powder |
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| 1/4 cup |
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garlic powder |
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| Place crackers in a blender, on high speed until powdered. Add parsley, minced onion and dill weed. Blend again until powdered. Dump into a bowl. Stir in onion powder and salt, and garlic powder and salt. Put into container with tight fitting lid.
Store dry mix at room temperature for up to 1 year. To mix: combine 1 Tbsp. dry mix, 1 cup of mayonnaise and 1 cup of buttermilk. |
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| Servings: 1 |
| Yield: 35- 40 batchs |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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