Hidden Valley Ranch Potato Chowder In A Pocket Rsc Recipes

Steps:

• Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
• Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
• Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
• Garnish with fresh chopped spinach. Serve hot.
• May be made in crock pot.

Steps:

• Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
• Combine all remaining ingredients in a large bowl.
• Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
• Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.

Steps:

• In 3-quart saucepan, cook onion in butter over medium heat until onion is soft but not browned.
• Add mushrooms and Worcestershire sauceand cook until mushrooms are soft and pan juices have almost evaporated.
• n medium bowl, whisk together half-and-half, potato soup, wine and salad dressing mix until smooth.
• Drain clam liquid into dressing mixture; stir into mushrooms in pan.
• Cook, uncovered, until soup is heated through but not boiling.
• Add clams to soup; cook until heated through.
• Garnish each serving with parsley.

Steps:

• In a medium bowl combine mashed potatoes with the next 9 ingredients listed. Stir together until well blended. Heat cast iron skillet with a small amount of oil, on medium heat. Spoon batter into skillet, about a 4 inch round. Brown on both sides, drain on paper towels. Serve with dipping sauce.

Steps:

• In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
• *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.