Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
Mix together the Ranch dressing, onions and cream cheese and spread evenly on tortillas.
Roll in four tight rolls and wrap in Saran Wrap.
Refrigerate overnight or freeze.
Cut off edges if ragged.
Slice into pinwheels.
Mix together cream cheese, dressing mix and onions.
Spread mixture on tortillas and sprinkle with red pepper, celery and olives.
Roll each tortilla and wrap tightly in foil.
Chill for 2 hours.
Cut off ends and slice rolls into pinwheels.
Yield: approximately 36.
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.
Mix cream cheese and dry Ranch dressing until well blended. Spread 1/4 of the cream cheese mixture on each tortilla.
Sprinkle pimientos, diced green chilies and green onions over cream cheese mixture.
Roll up tortillas tightly and chill 2 hours.
Slice in 1/2-inch slices and lay slices on cut side.
Arrange on serving tray.
Makes a great holiday appetizer due to its red and green colors.
Mix dry Hidden Valley Ranch milk recipe original dressing mix with the oil and add frozen vegetables; toss.
Add 1 package at a time.
Cook in casserole dish in preheated 375\u00b0 oven for 30 minutes, stirring every 10 minutes.
Serves 8.
Scoop out inside of the potatoes into a bowl and combine with sour cream and Hidden Valley Ranch salad dressing mix.
Fill potato skins with mixture.
Sprinkle Cheddar cheese and bake 12 to 15 minutes at 375\u00b0 or microwave until cheese melts.
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 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.
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.
Peel and wash about 8 large potatoes. Cut into chunks.
Place in 8-quart pan and cover with water; bring to a boil.
Boil about 20 minutes or until potatoes are fork-tender.
Drain potatoes and stir in 1/2 cup margarine and 1/2 cup milk.
Mash potatoes or use an electric mixer.
Add Hidden Valley Ranch mix.
Makes 4 to 6 servings.
Whisk together salad oil, dill weed, lemon pepper, garlic powder and Ranch dressing mix.
Pour over crackers, stirring to coat.
Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Wash, cook and cube potatoes.
Mix in another bowl the Hidden Valley Ranch, water and mayonnaise.
Mix well.
Add to potatoes. Toss in celery, eggs and onion.
Chill.
Serves 4 to 6.
Combine Hidden Valley Ranch powder with dill weed and garlic; add oil.
Pour over crackers and stir to coat.
Place on a cookie sheet in a warm oven, 250\u00b0, for 15 to 20 minutes.
Stir gently halfway through baking.
erve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's
heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm
Mix cream cheese, dressing mix and green onions.
Spread on flour tortillas.
Sprinkle on red pepper and celery.
Roll and wrap tightly.
Chill 2 hours.
Cut off roll ends into 1-inch slices. Makes 3 dozen.
heese, sour cream and dry ranch dip mix.
Beat until
Mix first 3 ingredients.
Spread on tortillas.
Sprinkle on remaining ingredients.
Then roll and wrap tightly.
Chill 2 hours. Cut off ends.
Cut diagonally into 1-inch slices.
I add ham slices to the mixture.
Mix all ingredients together.
Spread on tortillas, then roll and wrap tightly.
Chill 2 hours.
Cut off roll ends.
Cut into 1-inch slices.
Makes 3 dozen.