Dump Ranch

Dump Ranch For full instructions go to- http://www.whole-sisters.com/dump-ranch/

Ingredients
•1 egg
•1 cup "light" olive oil (I plan to try avocado oil)
•1 tablespoon lemon juice
•2 tablespoons red wine vinegar
•1 teaspoon salt
•1 teaspoon pepper
•3/4 teaspoon onion powder
•3/4 teaspoon garlic powder
•1/2 cup full fat canned coconut milk, stirred
•1 handful fresh herb of choice or 3 tablespoons dried parsley

Instructions
Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!

Notes
•3 tablespoons dried parsley may be used in place of fresh herbs, really any dried herbs you like will work.
•If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
•Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
•We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
•Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
•Use a small container, we like using a mason jar or salad dressing container.

•HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients.

Good Seasons Italian Dressing Mix

Dry Mix
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar (I will use stevia instead)
2 tablespoons oregano
1 teaspoon pepper
1⁄4 teaspoon basil
1 tablespoon parsley
1⁄4 teaspoon celery salt
2 tablespoons salt

For dressing (mix with 2 tablespoons dry mix above)
1⁄4 cup cider vinegar
2⁄3 cup oil
2 tablespoons water

Hidden Valley Ranch Mix Recipe

Ingredients:
•1/2 cup Dry Buttermilk (found in the baking section of the supermarket)
•1 tbsp Dried Parsley Flakes
•1 tsp Dried Minced Onions
•1 tsp Dill Weed
•1 tsp Garlic Salt
•1 tsp Onion Powder
•1 tsp Garlic Powder
•1/2 tsp Salt
•1/2 tsp Sugar (could substitute stevia
•1/4 tsp Pepper

Directions:
1.Combine all ingredients in a blender or food processor and pulse to mix
2.Store in an air-tight container for up to 6 months.

To use:
•When you have a recipe that calls for 1 packet of the dressing mix, simply substitute 2 Tbsp of your mix
•To make dressing, combine 2 Tbsp dressing mix with 1/4 mayonnaise and 1/2 cup milk and stir to combine

found this recipe at:: http://momsneedtoknow.com/hidden-valley-ranch-dressing-mix-copycat-recipe/

Faye's Potato Salad Recipe

Boil potatoes.
While they’re boiling boil your eggs ( I usually boil 4 lrg).
Mean while I chop up onions and pickles ( I like to use the little gerkins)
When potatoes are done drain and put onions in.
This cooks them a little and there aren’t so strong.
Peel eggs and cut up into potatoes. Add pickles.
I add just a little pickle juice to remoisten everything.
Then just add mustard and mayo to your liking. (I usually don’t mash my potatoes. I like it chunky)
I add salt while potatoes are boiling and then I grind pepper on top when I’m done. That’s it. YUMMY!!

I usually don’t measure anything, I just eye ball it. If you cut up 5 or 6 lrg potatoes this makes a large amount. Hope all this makes sense.

Enjoy

Antipasto Pasta Salad

Ingredients:
1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
1/2 pound cubed part-skim mozzarella cheese
1/2 pound hard salami, cubed
1/2 pound deli ham, cubed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained
DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Directions:
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings. Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.

Cathy's Chicken Salad

8-Chicken breast halves - on the bone
3-celery stalks or equal trimmings - leaves & all
1-carrot cut in big chunks
1-onion quartered
1 t. seasoned powdered meat tenderizer
Water to cover all of the above

2 1/2 cups chopped celerey*
1 cup toasted sliced almonds
2 t. lemon juice
1/2 t red curry powder**
1/2 t. black pepper
salt to taste
good mayonaise (Hellman's Dukes or Kraft)

Place chicken breasts, celery stalks, carrot & onion in a large dutch oven or stock pot. Cover with water and add meat tenderizer. Bring to a boil and simmer for 90minutes. let cool in broth for 1/2 hour. Take chicken breasts out of cooking broth and let cool on a cookie sheet. When cool enough to handle remove all bones & skin and chop into 1/2 inch dice.

While chicken is cooling toast almonds in a 350 degree oven in one layer for 7-8 minutes until they are golden. Watch them carefully as they will burn in a heartbeat. Place them on paper towels to cool.

To assemble: make layers of 1/3 of chicken, 1/3 of celery and 1/3 or almonds. Sprinkle with salt and pepper and a bit of the curry, add a hefty cooking spoon of mayonnaise and sprinkle a little lemon juice on the mayo. Keep layering until all ingredients are used. Mix thoroughly. You may need to add more mayo. You want it to be moist but not sloppy with mayo. Add salt to taste if needed. Refrigerate for at least 4 hours before serving to give flavors some time to mingle.

*The celery ratio should be 1 cup celery for every 3 cups chicken. I never measure just eyeball it. The amount above should be ok.

**Use Red Curry powder only. If you can't get Red Curry just leave it out. Yellow curry tastes like acid. Spice Islands makes the red and if you keep it in the fridge it will last for several years and is worth the investment. Walmart has started carrying little packets of some spices and once in a a while they will have Red Curry.

Serves 10 generously!

--Cathy Johnson

copper pennies

Directions
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

7 layer salad

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
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DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

ASIAN COLESLAW

1pkg broccoli slaw
2pkg ramen noodles
1cup sunflower seeds
1 cup almonds
1/2 cup sugar
1/4 cup veg oil
1/3 cider vinegar

mix: sugar,veg oil, cider vinegar, flavor packets from ramen noodles

pour over brocolli slaw and broken up noodles

top with toasted seeds and nuts

Asian Cole Slaw

INGREDIENTS

• 1 (16 ounce) package broccoli coleslaw mix
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1 bunch green onions, chopped
• 1 cup almonds
• 1 cup sunflower seeds
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1/3 cup cider vinegar

DIRECTIONS

1. In a large salad bowl, combine the slaw, broken noodles and green onions.
2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with almonds and sunflower seeds before serving.

Golden Spud Potato Salad Winner

Ingredients:

8 large red potatoes
6 hard boiled eggs, chopped
1 lb. bacon
1 large white onion, chopped
2 c. mayonnaise
1 c. sour cream
3 tbsp. milk
2 ½ c. shredded lettuce
2 large tomatoes, chopped
2 c. Shredded cheddar cheese

Ingredients:

1. Wash and boil potatoes until tender. Let cool.

2. Chop and cook bacon and onion together, until bacon is crispy. Drain grease into a bowl and reserve.

3. In a small bowl mix mayonnaise, sour cream, bacon drippings and milk. In a large bowl, combine potato, eggs, and the onion-bacon mixture. Add mayo mixture to potato mixture and toss. Cover with plastic wrap and refrigerate for 2-3 hours.

4. Served topped with lettuce, tomatoes, and cheese.