Lay crescent rolls on a 12 x 18-inch cookie sheet.
Press to form solid crust.
Bake according to package directions.
Cool. While crust is cooling, mix together Miracle Whip, cream cheese and Hidden Valley (dry) mix until smooth.
Spread on crust.
Mix vegetables together and spread over cream mixture.
Sprinkle with cheese.
Press lightly.
Cut and serve.
Mix Wesson oil, Hidden Valley dressing mix, lemon-pepper, garlic salt or powder and dill weed.
Pour over oyster or soup crackers.
Set aside overnight.
Keep in Ziploc bag.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Preheat oven to 350\u00b0.
Dip chicken in mixture and melted butter, pepper sauce and vinegar.
Put in baking pan.
Sprinkle with 1 package dry dressing mix.
Bake 25 to 30 minutes or until browned.
Sprinkle with paprika.
Serve with celery sticks and prepared Hidden Valley Ranch dressing as dip.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Add Hidden Valley dry mix to prepared mashed potatoes.
Stir well.
Add butter or margarine to taste.
shallots, ground pork and hidden valley seasoning mix cook ground pork until it
Dredge 2 to 3 pounds of chicken pieces in Hidden Valley dressing mix, then bake skin side up at 375\u00b0 for 45 minutes until brown and crispy.
Serves 4 to 6.
Combine oil with Hidden Valley dressing mix and other spices. Pour over crackers.
Stir well.
Heat, in warm oven, 15 to 20 minutes, stirring once or twice.
Cool on paper towels.
Store in Tupperware.
Mix cream cheese, green onions and Hidden Valley dressing mix until blended.
Spread 1/4 of mixture on each tortilla.
Drain vegetables by blotting on paper towel.
Sprinkle equal amounts of vegetables on cream cheese mixture.
Roll tortillas tightly. Refrigerate at least 2 hours.
Cut into 1-inch slices.
Discard ends.
Combine mix and oil, then add dill weed, garlic powder and lemon pepper.
Pour over crackers and stir.
Put in warm oven and bake for 15 to 20 minutes.
Store in airtight container.
Use your imagination.
Use other kinds of small crackers, your favorites.
Mix crackers and chips together in a garbage bag.
Mix butter flavor oil and Hidden Valley Ranch mix together; pour over crackers and chips.
Mix well.
Store in airtight container.
Mix crackers and oil in a large container with a wooden spoon. Then add garlic powder, dill weed, lemon pepper and Hidden Valley dressing mix.
Mix well and let stand for 4 hours.
Place crackers in a Tupperware bowl that has a tight-fitting lid.
Pour first 5 ingredients in a large Tupperware bowl (with a lid) or a large brown grocery bag.
Mix in a measuring cup: spices, oil and Hidden Valley Ranch mix.
Pour over cereal mixture and shake (and shake and shake).
Store in airtight container.
side.
Prepare pizza dough mix according to directions on the
han White or Vadallia).
mix together Hidden Valley Original Ranch Dressing.
Preheat oven to 350\u00b0.
Dip chicken in mixture of melted butter, pepper sauce and vinegar.
Put in baking pan.
Sprinkle with 1 package dry dressing mix.
Sprinkle with paprika.
Combine dry salad dressing mix with oil in large casserole. Add vegetables and toss to coat.
Bake at 375\u00b0 for 30 minutes, stirring every 10 minutes.
Pat crescent rolls in jelly roll pan and bake according to directions on package.
Mix cream cheese, Miracle Whip and Hidden Valley dry salad dressing.
Spread on cool crust.
Distribute vegetables on top of cream cheese mixture.
Cut in small pieces and serve.