Oyster Cracker Snacks

• 1 c. Orville Redenbacher's buttery popcorn oil
• 2 pkg. original Ranch salad dressing mix
• 1 tsp. each: garlic powder, dill weed and lemon pepper
• 2 bags or boxes (11 or 12 oz.) oyster crackers
• 1 savoy cabbage
• 1 to 2 day-old French rolls
• Parmesan cheese to taste
• chicken broth
• butter, minced garlic and chopped rosemary (topping)

1. Core cabbage; blanch and drain.
2. While cabbage cools, slice French rolls into thin slices.
3. Arrange a layer of bread and a layer of cabbage leaves, topped with salt, pepper and cheese, in a lightly greased, deep baking dish.
4. Continue to layer, ending layers with one of cabbage.
5. Pour chicken broth into dish until just touches top cabbage layer.
6. Sprinkle with salt and pepper.

popcorn oil, salad dressing mix, garlic, oyster crackers, cabbage, rolls, parmesan cheese, chicken broth, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056198 (may not work)