Ranch Dressing Great.pdf

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pyright(c) 2012 Jo Franks

ble of Contents

g deg deg deg deg

ble of Contents

ble of Contents .................................................................................................................... iii

eface .........................................................................................................................................

apter 1

M ...............................................................................................................................................

st-Ever Stuffed Mushrooms ........................................................................ 1

ack Bean Salsa Ranchero Dip ....................................................................... 2bbage, Carrot And Cashew Salad ............................................................... 2

jun Turkey Burgers with Cayenne Curly Fries.............................................. 3

ttle Ranch Barbeque Sauce ......................................................................... 5

aya Spicy Louisiana Shrimp Soup ............................................................... 5

eesy Sloppy Joe Pizza................................................................................. 7

icken Ranch Potatoes................................................................................. 8ili ( Cajun Style ) ........................................................................................ 8

ristmas Party Pinwheels ............................................................................. 9

ld Corn Salad ........................................................................................... 10

rn & Olive Spread..................................................................................... 10

rn and Olive Spread ................................................................................. 11

eamy Cauliflower-Pea Medley................................................................... 12eamy Ranch Salad Dressing ...................................................................... 12

eole Croquettes........................................................................................ 13

cumber-Dill Pasta Salad........................................................................... 13

salada Compurste .................................................................................... 14

een Ranch Hand Eggs............................................................................... 15

illed Chicken W. Beans, Smoked Tomato And Tomatillo ............................ 17



rris Ranch Beef Barley Soup...................................................................... 18

dden Valley Crunchy Green Pea Salad ....................................................... 19

argarita Muffins ........................................................................................ 20

exican Rancho Pinto Beans ........................................................................ 21

urgh Kabob (Afghan Chicken Kabob)......................................................... 22

apter 2

Z ................................................................................................................................................

odles And Gravy (Yee Mein) ..................................................................... 23

ster Cracker Snack Mix ............................................................................ 24

ster Cracker Snacks ................................................................................. 24

ster Crackers Mix .................................................................................... 25

ppardelle Ii (Duck) .................................................................................... 26

nch Barbeque Sauce ................................................................................. 27

nch Cornbread ......................................................................................... 28

nch Dressing............................................................................................ 28

nch Potato Skins ...................................................................................... 29

nch Stuffed Eggs ...................................................................................... 29

nch Style Brunch Eggs .............................................................................. 30

nch Wheat Bread ..................................................................................... 31

ncho Beans .............................................................................................. 31

ncho Mesilla Mantequilla.......................................................................... 32

ilboat Eggs ............................................................................................... 32

moked Pork Loin ........................................................................................ 33

uana Beans .............................................................................................. 35

mato Sauce With Rose.............................................................................. 37

getable Christmas Tree ............................................................................ 38

dex .............................................................................................................................................



eface

g deg deg deg deg

eface

tice of Rights

l rights reserved. No part of this book may be reproduced or transmitted in any form by any me

ctronic, mechanical, photocopying, recording, or otherwise, without the prior written permiss

the publisher.

tice of Liability

e information in this book is distributed on an "As Is" basis without warranty. While every

ecaution has been taken in the preparation of the book, neither the author nor the publisher shal

ve any liability to any person or entity with respect to any loss or damage caused or alleged to

used directly or indirectly by the instructions contained in this book or by the products describ

ademarks

any of the designations used by manufacturers and sellers to distinguish their products are claim

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oduct names and services identified throughout this book are used in editorial fashion only and

benefit of such companies with no intention of infringement of the trademark. No such use, or

e of any trade name, is intended to convey endorsement or other affiliation with this book.

Franks

anch Dressing Greats



hapter 1

M

EST-EVER STUFFED MUSHROOMS

ervings

urce: Ranch Dressing Greats

oz pkgs cream cheese, softened

nvelope ranch party dip or dressing mix

4 cup mayonnaise

ablespoons minced onion

ablespoon chopped fresh parsley

4 cup grated parmesan cheese

/2 lbs. large fresh mushrooms

up seasoned dry stuffing, crushed

4 cup butter or margarine

a mixing bowl, combine cream cheese, dressing mix, mayonnaise, onion, parsle

d Parmesan cheese.

ash mushrooms and remove stems and inside of caps. Discard or save for anoth

e.

ll caps with cream cheese mixture, then dip in stuffing crumbs. Place in a single

yer in a buttered baking dish.

izzle melted butter over all.

hapter 1: A-M

ke at 350degF until heated through.

LACK BEAN SALSA RANCHERO DIP

ervings




5 oz can black beans, rinsed and drained

4 cup thinly sliced green onions

4 cup chopped red bell pepper

ablespoons chopped fresh cilantro

6 oz jar thick and chunky salsa

/2 teaspoons fresh lime juice

4 teaspoon minced garlic

4 teaspoon ground cumin

mall ripe avocado

ombine beans, onions, pepper and cilantro in medium bowl.ombine salsa, lime juice, garlic and cumin in screw-top jar; shake well. Pour sals

xture over vegetables; mix gently.

hill at least 2 hours or overnight, mixing gently several times. To serve, peel, see

d chop avocado.

dd to bean mixture; mix gently. Serve with tortilla chips.

ABBAGE, CARROT AND CASHEW SALAD

ervings


ups cabbage, shredded thinly

medium carrot, grated

4 teaspoon sea salt

ablespoon fresh cilantro, chopped


ablespoon fresh lemon juice, or lime juice

easpoon toasted sesame oil



ple juice, frozen concentrate

4 cup raw cashews

ombine vegetables in a bowl with salt and stir to mix well; use hands to press int

ound; top vegetables with plate, then place a 2-3 pounds weight on the plate. All

stand while you roast the nuts

up to 20 minutes.

oast cashews in a 325degF for about 10 minutes or until lightly browned, shakin

e pan once or twice to help brown evenly.

emove weight from plate; tilt bowl, holding plate in place to drain off any excess

uid (taste the vegetables and rinse and drain well if desired).

dd remaining ingredients and stir to mix well. Flavor will develop more if allowe

st for a while but also good to eat now.

dd 1/4-1/2 cup a creamy ranch or tofu dressing.

OTE: Use Napa cabbage and less of it. Lime juice with the apple; or lemon withgar. PAN roast the cashews with a little butter flavored canola oil. The salt

engthens the flavors.

AJUN TURKEY BURGERS WITH CAYENNE CURLY FRIES

ervings


r Fries

28-ounce) bag curly fries

commended: Ore-Ida)

ablespoon olive oil

ablespoon Cajun seasoning

2 teaspoon cayenne pepper

r Burgers:

/4 lbs. ground turkey

up frozen chopped onions and bell peppers, thawed



hapter 1: A-M

4 cup real bacon pieces

easpoons Cajun seasoning

2 teaspoon hot sauce

2 teaspoon salt

2 teaspoon ground black pepper

nion buns

eaves butter lettuce

lices tomato

lices red onion

r Sauce:

2 cup ranch dressing

ablespoon hot sauce

callion, finely chopped

r Curly Fries: Directions

eheat oven to 400degF.

large bowl combine all ingredients and toss until fries are well coated. Transfer

king sheet and bake for 20 minutes or until crispy.

r Sauce:

small bowl combine all ingredients and mix until blended. Set aside.

r Burger:

eheat a grill pan over medium-high heat.

a bowl mix together the ground turkey, onions and bell peppers, bacon pieces,

ajun seasoning, hot sauce, salt, and ground black pepper.

et hands to prevent sticking, and form 4 patties of equal size. Spray grill pan wit

oking spray.

educe heat to medium and cook patties for 5 to 7 minutes per side




until cooked through. For the sauce:

ace all the ingredients into a small serving bowl and stir until combined.

ace the cooked burgers on the buns and serve with lettuce, tomato, onion and ra

essing.

ATTLE RANCH BARBEQUE SAUCE

ervings


2 cup vinegar

2 lb. bacon grease or 1 cup

esson oil

2 lb. butter

ablespoon black pepper, freshly ground

ablespoon cayenne

ach onion, chopped

ach Worcestershire sauce 10 oz

4 oz bot. ketchup

ablespoon salt

ablespoon celery salt

easpoon garlic salt

ombine all ingredients and simmer on very low fire for at least 20 minutes.akes sauce for 25 lbs. of meat. Excellent for spareribs.

HAYA SPICY LOUISIANA SHRIMP SOUP

ervings




hapter 1: A-M

= CHILE PASTE ===

dried pasilla peppers

ablespoons dry white wine

ater, as needed

= SHRIMP STOCK ===

4 cup olive oil

onion, diced

mall carrot, diced

elery stalks, diced

4 cup tomato paste

2 lb. medium shrimp

ablespoons brandy

ablespoons dry white wine

ups chicken stock

= ASSEMBLY ===

ablespoon olive oil

ed onion, diced

4 lb. banana squash, diced

ablespoons Chile Paste, (see above)

2 cup Arborio rice

rimp Stock, (see above)

up ranchero cheese, crumbled

ablespoons whipping cream



large peeled shrimp, deveined

ggs, lightly beaten

lt, to taste

r the Chile Paste: Place peppers in small saucepan. Add wine and

4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minu

ur in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconddd 2 to 3 tablespoons water if needed to reach desired consistency. Strain into sm

wl. Set aside. (Makes 1/4 cup)

r the Shrimp Stock: Heat oil in large saucepan over medium heat. Add onion, c

d celery and saute until softened, 5 to 6 minutes. Add tomato paste and cook,

rring, 2 to 3 minutes. Add shrimp. Saute until shrimp is cooked, 1 to 2 minutes.

dd brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2

nutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. S

ock and reserve; discard vegetables and shrimp.

r Assembly: Heat oil over medium heat and add onion. Saute until softened, 2

nutes. Add squash and Chile Paste. Saute a few minutes to heat. Add rice and

rimp Stock. Cook and stir occasionally 30


nutes. Add cheese, whipping cream and shrimp. Cook 10 seconds, then add egg

dd salt to taste and stir well.

HEESY SLOPPY JOE PIZZA

ervings


4 lbs. lean ground beef

4 cups spicy spaghetti sauce

0 inch pizza crust, pre-baked, round

2 cup green onions, chopped

up Monterey Jack, shredded

large skillet, heat 1 tsp vegetable oil over medium heat; add beef and cook,eaking up meat with back of spoon, for 4-5 minutes or until meat is no longer p



ain off fat. Stir in spaghetti sauce, 1/2 tsp salt and 1/4 tsp pepper.

ace pizza crust on baking sheet; spread sauce over crust. Sprinkle with green oni

atter shredded cheese over top. Bake in 400degF

0C oven for 20-25 minutes or until cheese is bubbly and golden.

egetables may be added to the sauce. Corn is colorful. Asiago cheese may be use

u of Monterey Jack.

rve with a crisp, fresh lettuce and crunchy cucumber salad tossed with Ranch

essing.

hapter 1: A-M

HICKEN RANCH POTATOES

ervings


/2 cups cubed cooked chicken

0 oz pkg frozen mixed vegetables

t and pepper, to taste

4 cups ranch salad dressing

hot baked potatoes

ace chicken and vegetables in a 2-qt. microwave-safe dish; cover and microwav

GH for 6-7 minutes, stirring once. Add salt and pepper.

t stand for 2 minutes. Fold in salad dressing. With a sharp knife, cut an "x" in th

p of each potato; fluff pulp with fork. Top with chicken mixture.

HILI ( CAJUN STYLE )

ervings


b. Hambuger meat

ablespoons Red pepper

ablespoons Parsley



An Onion

Garlic Clove

Whole Jalapeno Peppers

unces Can of tomato sauce

/2 teaspoons Salt

ablespoons Black Pepper

/2 teaspoons Italian flakes

Green Onions

ablespoons Garlic

Or 2 16 oz. of Ranch

yle Beans

/2 tablespoons Chili powder

own hamburger; drain any fat. add onions and all seasons; When onions are sof

d the ranch style beans. Save the Chilli powder for when you put the beans in. A

out 5 to 6 cups of water with the


ans. then add the tomato sauce.

his is going to be very hot. If you can not handle it hot cut back on the peppers a

pper powder. Let this cook about 1 1/2 hours on low. You will have to add mor

ater as it cooks but when it has cook this long don't add any more water it should

ck but not real thick.

HRISTMAS PARTY PINWHEELS

ervings


oz pkgs cream cheese, softened

nvelope ranch salad dressing



x

2 cup red bell pepper, minced

2 cup celery, minced

4 cup green onions, sliced

4 cup stuffed olives, sliced

lour tortillas, up to 4

a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, cele

ions, and olives; mix well.

read about 3/4 cup on each tortilla. Roll up tightly. Wrap in plastic wrap.

efrigerate for at least 2 hours. Slice into 1/2" pieces.

hapter 1: A-M

OLD CORN SALAD

ervings


package frozen corn

lices crumbled bacon

loves garlic

apeno peppers (to taste), chopped

reen onions, chopped

up Colby/Jack cheese, shredded

nch Dressing, to taste

ombine all chopped vegetables with corn.

ir in enough dressing to coat vegetables well (approx. 1/2 bottle). Then stir in gra

eese and bacon.

ORN & OLIVE SPREAD



ervings


ounces cream cheese, softened

unce ranch style salad dressing,

x, 1 pkg

/2 ounces ripe olives, chopped, drained, 2 cans

1 oz wh kernel corn, drained 1 can

unces green chilies, chopped, drained, 1 can

medium red bell pepper, chopped

up

arnish--- tortilla chips

eat the cream cheese and the dressing mix , in a large bowl, until smooth. Stir in

maining ingredients except the Tortilla chips.


over and refrigerate 1 to 2 hours until well chilled. Serve with Tortilla chips.

ORN AND OLIVE SPREAD

ervings


ounces cream cheese, softened

packages

unce ranch style salad dressing,

x, 1 pkg

/2 ounces ripe olives, chopped, drained, 2 cans

ounces wholekernel corn, drained 1 can



unces green chilies, chopped, drained, 1 can

medium red bell pepper, chopped

up

arnish--- tortilla chips

eat the cream cheese and the dressing mix , in a large bowl, until smooth.ir in the remaining ingredients except the Tortilla chips. Cover and refrigerate 1

urs until well chilled.

rve with Tortilla chips.

hapter 1: A-M

REAMY CAULIFLOWER-PEA MEDLEY

ervings


2 cup water

ounces frozen cauliflower, (1 package)

ounces frozen green peas, (1 package)

up peeled diced cucumber

ablespoons reduced-calorie ranch dressing

ablespoons nonfat sour cream alternative

4 teaspoon dried whole dillweed

ombine first 3 ingredients in a saucepan; bring to a boil. Cover and cook 5 minutain well.

ombine cauliflower mixture and remaining ingredients in a bowl;

ss well. Yield: 4 servings (serving size: 1 cup).

REAMY RANCH SALAD DRESSING

ervings




up Low-fat cottage cheese

3 cups Low-fat plain yogurt

Green onions, chopped

easpoon Dijon mustard

2 teaspoon Garlic powder

2 teaspoon Dried basil

4 teaspoon Dried oregano

food processor or blender, process cottage cheese and yogurt until smooth. Pou

to bowl and stir in onions and seasonings.

over and refrigerate for at least 30 min so flavours develop. Store for up to one

eek. Stir before serving.


akes 1 2/3 cups.

eparation 10 min, chill 30 min or longer.

REOLE CROQUETTES

ervings


ups Leftover meat or chicken

ablespoon Shortening

Onion

Clove garlic

Branch celery

Sprigs parsley

2 Green pepper

Egg



Cooked h potatoes

up Bread or cracker crumbs

lt and cayenne pepper to taste

ind meat or poultry with vegetables through the meat chopper, then add the

tatoes mashed. Season and stir the beaten egg in the mixture.

ape in small balls, roll in cracker or bread crumbs, fry quickly in deep hot fat unlden brown. Drain on absorbent paper. Serve hot.

rves 4.

UCUMBER-DILL PASTA SALAD

ervings


up broccoli florets 3 cups cooked pasta, (rotini, macaroni, shells, etc.)

hapter 1: A-M

2 cup thinly sliced carrot

2 cup thinly sliced celery

reen onion, thinly sliced

4 cup chopped onion

2 cup bottled cucumber or cucumber

nch salad dressing

easpoon dill weed

t and pepper to taste

eat 1 cup water to boiling in small saucepan. Add broccoli, cover and cook 1 min

ain and place broccoli in ice water to chill.

ombine remaining ingredients in salad bowl. Drain and add broccoli. Toss to ble

ell. Chill until ready to serve.

NSALADA COMPURSTE



ervings


6 oz ca refried beans

package taco seasoning mix

/2 lbs. ground beef, browned

package flour tortillas lettuce, shredded onions, diced

matoes, sliced

mall can French string beans

eddar cheese, grated olives, diced (optional)

mall can Mexi-corn

mall can julienne beets

ix together browned hamburger, refried beans, Shilling taco mix. Heat through.

arm tortilla shells by wrapping in a damp kitchen towel and placing in a warm o

50-300degF).

y warmed tortilla shell flat on plate. Put layer of hamburger mix and cheddar ch

shell, roll up so fold is against the plate.


rinkle more cheese on top, place under broiler until cheese melt. Remove from

en and put lettuce, beets, corn, olives, onions, green beans, and tomatoes on top

t on salad dressing of choice: Blue Cheese, Ranch, or Italian are good.

REEN RANCH HAND EGGS

ervings


ablespoon extra-virgin olive oil, plus

ore for drizzling

red onion, finely chopped



an black beans - (15 oz)

/2 teaspoons ground chipotle chili powder or cumin

easpoons hot sauce

Tabasco or Frank's Red Hot recommended)

arge or extra-large eggs

lt, to taste

eshly-ground black pepper, to taste

ar tomatillo salsa - (16 oz)

salsa verde or green salsa)

/2 cups shredded sharp

eddar

mall flour tortillas - (6" 8" dia)

= GARNISHES === Chopped cilantro or parsley Finely-chopped scallions,

ves or

d onions

ur cream or yogurt

eat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softene

dd the black beans, chipotle and hot sauce.

hapter 1: A-Mook until well heated through.

urn heat down to low and keep warm.

eat a large nonstick skillet or griddle over medium-low heat. When hot, drizzle p

th extra-virgin olive oil and add eggs.

ook eggs gently, 2 at a time, with a couple inches between each egg, to desired

neness, over easy to over hard.

ason the eggs with salt and pepper on 1 or both sides.

ke the lid off of the salsa. Place container in the microwave and warm through,



conds on high.

oon salsa over the eggs once you turn them.

ace a large handful of shredded Cheddar on top of each salsa covered egg.

over the pan loosely with a tin foil tent to melt cheese.

you have a gas top stove, heat and blister the tortillas individually, holding them

th tongs, over the open flame of a burner, 15 to 20 seconds on each side.

herwise, warm tortillas according to package directions for the microwave oven

o assemble, place a tortilla on a plate.op with a generous serving-spoonful of warm black beans, top the beans with a

ed egg, salsa and cheese.

nish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro


parsley and chopped scallions, chives or red onion, sour cream or yogurt. This

cipe yields 4 servings, easily adjusted for 1 or some.

RILLED CHICKEN W. BEANS, SMOKED TOMATO AND TOMATILLO

ervings


whole boneless skinless chicken breasts

arge onion, peeled and sliced

loves garlic, peeled and minced

temmed jalapeno chilies, finely chopped

mall bunch fresh cilantro, washed, picked, and

opped

/2 teaspoons crushed cracked black pepper

t, to taste

2 cup corn or olive oil drunken black beans, see

cipe

oked tomato ranchero, see recipe



rt tomatillo relish, see recipe

tija queso, see note

antro sprigs, for garnish

ote: Cotija is a Mexican hard crumbly cheese similar to feta but not as salty. It is

ually available in supermarkets in the Southwest or Latin American markets aro

e country.epare smoker for cold smoke. Place chickens on rack and cold smoke with as li

at as possible for 15 to 20 minutes. Remove from smoker and place chickens in

ge bowl.

dd onion, garlic, chilies, cilantro, pepper, salt and oil to bowl with chickens. Mix

mbine. Marinate overnight or at least 8 hours.

hapter 1: A-M

epare grill. Make sure grates are clean and lightly rubbed or brushed with oil.

emove chicken from marinade and place skin side down on hot grill. Cook for 4

nutes.

urn and grill other side for 3 minutes or until chicken is cooked through. Remov

om grill and keep warm.

oon a portion of the Drunken Black Beans in the middle of each warm plate.

rround the beans with a ladle of the Smoked Tomato Ranchero.

ace the chicken breast slightly off center in the middle of the plate, showing a smrtion of beans. Top each chicken breast with a small spoon of Tart Tomatillo

elish. Sprinkle the middle of each plate with Chateauguay Queso and garnish wit

ge sprig of cilantro.

ARRIS RANCH BEEF BARLEY SOUP

ervings


ablespoons olive oil

/2 lbs. choice sirloin, cut in

-inch cubes

arge onion, diced 1/4-inch



ups water

ablespoons low-sodium beef bouillon powder

2 teaspoon Worcestershire sauce

ups diced carrots

up diced celery

3 cup quick-cooking barley

bunch basil, shredded

lt

pper

eat oil in large skillet and sear sirloin. Add onion and cook until transparent.separate pot, bring water to boil and add beef bouillon powder to


ake stock. Reduce to simmer and add sirloin and onion. Stir in

orcestershire sauce.

over and simmer 1 hour. Add carrots, celery and barley. Simmer, covered, 45

nutes. Add basil and season to taste with salt and pepper.akes 6 to 8 servings.

IDDEN VALLEY CRUNCHY GREEN PEA SALAD

ervings


ounces peas, fresh or frozen

ups Celery, sliced

ups cauliflower, chopped

ablespoons pimento, sliced

2 cup green onion, diced

ups cashews, macadamia, or pecans, roasted



2 cup cooked bacon, crisp, crumbled

2 cup sour cream

up Hidden Valley Ranch

essing

nse peas in hot water. Drain. Combine remaining solid ingredients. Mix togetherur cream and dressing.

ur over salad. (I've found that this may be too much for the recipe - use your ow

dgment and likes)

oss gently.

hapter 1: A-M

ARGARITA MUFFINS

servings


/2 cups all-purpose flour

3 cup granulated sugar

easpoons baking powder

easpoon baking soda

arge eggs

ablespoon gold tequila

ablespoon Triple Sec

ablespoons freshly squeezed lime juice

up buttermilk

ablespoon lemon zest

easpoons lime zest Kosher salt

eheat the oven to 400degF. Whisk or sift together flour, sugar, baking powder, a



king soda in a large bowl.

a medium bowl, lightly beat the eggs.

dd remaining wet ingredients and mix well. Make a well in the center of the dry

gredients.

dd liquids, lemon zest, and lime zest. Stir gently just to blend the wet and dry

xture.

oon into greased muffin containers.

rinkle kosher salt lightly over tops of muffins.ake 15 to 20 minutes. Remove from pan and cool on rack. Variation:

oarsely chop 1/2 cup golden raisins. Soak the raisins in the tequila, triple sec, and

me juice for 1/2 hour, then combine with other wet

gredients.


he lime is evident in these chewy muffins, which are a welcome addition to Sundunch or breakfast with huevos rancheros or other egg dishes.

EXICAN RANCHO PINTO BEANS

ervings


irm-ripe to ripe tomatoes, chopped

nion, chopped

resh Anaheim chilies, chopped

loves garlic, peeled and chopped

ans pinto beans, (15 oz. each)

ained

lt and pepper

In a 5-to 6-quart pan over medium-high heat, combine tomatoes, onion, chilies,

rlic. Stir often until onion is slightly browned, about 10 minutes.

Add beans. Cover and simmer, stirring occasionally, until hot, about 10 minutes

ason to taste with salt and pepper. Pour into a bowl.

OTES: For speed, start with canned beans. To cook your own dried beans, start



pounds. If making up to 2 days ahead, cover and chill. Reheat in a microwave o

stir occasionally over medium heat.

AKES: 8 to 10 servings

hapter 1: A-M

URGH KABOB (AFGHAN CHICKEN KABOB)

ervings


whole breasts of chicken, cut into 1-in cubes

medium onion, sliced thick

ablespoon cognac or arak*

2 teaspoon pepper

2 teaspoon ground cinnamon

4 teaspoon ground turmeric

easpoon salt

abobs of all types, sizes, and shapes are standard in Afghan cooking for both Jewd Muslims. They are easily assembled and probably the most basic recipes of all

oking, stretching back to the earliest, primitive times. I saw two workman

rbecuing their lamb kabobs

er a few twigs in an open field, resting skewers on a thick branch cut from a ne

e, and turning them every now and then. They then wrapped a piece of Afghan

ead (noni) around the skewer and pulled off crisp brown meat.

ix everything together and marinate at room temperature for a minimum of 1 ho

preferably in refrigerator overnight.

t 4 or 5 cubes of chicken, without onion, on each metal skewer and broil over

arcoal for 10 or 15 minutes.

rve hot with Afghan bread, salad, and pickles.

OTE: My Afghan mentor related that turmeric was much used in Afghanistan in

any ways and had a great reputation for its health-giving properties. It is reputed

eanse the blood and a little turmeric in ones morning milk would a provide day o

od health.



hapter 2

Z

OODLES AND GRAVY (YEE MEIN)

ervings


small Chinese mushrooms, (or 1 can, sliced mushrooms)

4 lb. Chinese barbecued pork

2 lb. bok choy

package pre-fried noodles, (1/2 lb)

qt chicken stock

easpoons oil

2 lb. bean sprouts

green onions, slivered

2 teaspoon salt

2 teaspoon sugar

ablespoons oyster sauce

easpoon cornstarch

easpoons water

ook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry,move and discard stems; cut mushrooms into strips, julienne style.

ut Barbecued pork into very thin slices.

eak branches off center stock of bok choy. Remove and discard any flowers. Pe

ter covering off of center stock. Cut bok choy diagonally into 2 inch lengths.

ing chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set

ide. Discard the stock, as it will be quite oily! Heat

hapter 2: N-Z



ok, add 1 tablespoon oil and stir-fry bok choy, bean sprouts, green onions,

rbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2

aspoon sugar. Remove and set aside.

eat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;

en, add the oyster sauce. Mix well.

dd all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss toge

ater, and toss together until well mixed.

dd thickening made by mixing the cornstarch with the cold water. Cook for 1nute, and serve.

YSTER CRACKER SNACK MIX

ervings


package Oyster crackers

up Wesson oil

package Hidden Valley

nch dressing

easpoon Dill weed

easpoon Garlic powder

arm oil; add dressing mix, dill weed and garlic powder. Mix together in a large

wl; toss until evenly distributed.

YSTER CRACKER SNACKS

ervings


package Oyster crackers

2 cup Oil

package Ranch style dressing

x




2 teaspoon Dillweed

2 teaspoon Garlic powder

2 teaspoon Lemon pepper seasoning

ace oyster crackers in a large deep pan. Warm the oil and sprinkle over crackers

oss well.

ix dry ingredients and sprinkle over crackers, stir to coat. Bake at 250degF for on

ur, stirring once or twice.

ore in airtight container.

YSTER CRACKERS MIX

servings


unsalted oyster crackers

an mixed nuts

2 package fish crackers

4 cups vegetable oil

package hidden valley ranch mix

easpoon lemon pepper seasoning

easpoon garlic powder

easpoon onion powder

easpoons dried dill

eheat oven to 250F.

ix oil, dressing mix, and all seasonings together.

ur crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil mixt

er and stir well to coat all crackers and nuts.

ake for 15 minutes. Do not over bake. Store in airtight container.



hapter 2: N-Z

APPARDELLE II (DUCK)

ervings


bs. duck, boned, fat removed, - cut into 1 inch pi

4 cup oil, olive

medium onions, chopped (@

ups)

3 cup pancetta, finely chopped

alian, dry cured unsmoked bacon) or

3 cup bacon salt, (to taste) pepper, (to taste)

2 cup livers, chicken, chopped

2 cup mushrooms, porcini, dried

oz) soaked in

- cups of hot water

minutes

bay leaves

mall rosemary, fresh, branch or

easpoon rosemary, dried, chopped

loves, whole

up wine, white, dry

ablespoons paste, tomato

ups stock, chicken **



r Boneless Duck : Pat the duck dry.

eat 1/4 cup of olive oil in a heavy large casserole over high heat. Add duck and

rinkle with salt and pepper. Cook over high heat, stirring often, until lightly gold

bout 10 minutes)

rain off about 3/4 of the fat (discard or reserve for another use.) Add onions and

ncetta to the casserole, and sprinkle with salt and pepper. Saute until golden, ab

minutes.

dd chicken livers, heat and stir for 2 minutes.


eanwhile, strain the soaked porcini mushrooms, reserving the liquid. Rinse them

d chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth an

t aside. To the casserole add porcini, bay leaves, rosemary and cloves and stir fo

nutes.

dd the wine and cook, stirring, until wine is nearly evaporated. Add tomato pasted simmer for 2 minutes, stirring to coat all ingredients. Add reserved mushroom

aking liquid and Chicken Stock and bring to a boil. Lower heat, cover partially,

mmer 45 minutes.

emove bay leaves and any rosemary stems. Skim fat from surface and adjust

asonings.

t aside.

o on to the next recipe and cook the pappardelle and assemble.

ANCH BARBEQUE SAUCE

ervings


up catsup

3 cup Worcestershire sauce

easpoon chili powder

easpoon salt

ds Tabasco sauce

up water

ombine all ingredients. Heat to boiling; simmer 30 minutes. If sauce gets too thic



d small amount of water. Use to baste ribs, etc.

hapter 2: N-Z

ANCH CORNBREAD

ervings


up Cornmeal

up All purpose flour

ablespoon Plus 1 t baking powder

ablespoons Sugar

easpoon Salt

/2 cups Milk

Eggs, beaten

2 cup Diced cooked ham

2 cup Sharp Cheddar cheese

2 cup Bell pepper, chopped

4 cup Chopped pimiento

ombine dry ingredients; add milk and eggs, mixing well. Stir in remaining

gredients.

eat a well greased 9 inch cast-iron skillet in a 400degF oven for 3 minutes or unt

ry hot.ur batter into hot skillet. Bake at 425degF for 30 minutes or until golden brown

ANCH DRESSING

ervings


love garlic, peeled



pinches of kosher salt

4 cups buttermilk

ablespoons fresh lime juice

ablespoon minced fresh cilantro

parsley

ablespoon snipped fresh chives

sher salt to taste black pepper to taste


ash together the garlic cloves and salt until a paste is formed. Remove to a small

wl or a jar with a tight fitting lid.dd and whisk together buttermilk, lime juice, cilantro or parsley and chives until

ell blended. Taste and adjust the seasonings with salt and pepper. Use immediate

cover and refrigerate.

ANCH POTATO SKINS

ervings


baked potatoes

4 cup sour cream

nvelope hidden valley

ginal ranch dressing mix shredded cheddar cheese

uarter 4 baked potatoes.

oop out potatoes and combine with 1/4 cup sour cream and 1 ounce envelope

dden Valley Ranch Dressing Mix.

ll skins with mixture and top with shredded Cheddar Cheese. Bake 12-15 minute

5degF.

ANCH STUFFED EGGS



ervings


Eggs, hard-cooked & peeled

4 cup Sour cream

easpoons Dry ranch or farm

le salad dressing mix

hapter 2: N-Z

2 teaspoon Dijon mustard

hopped fresh parsley

prika

ut off the narrow end of each egg so that it stands up. Cut eggs in half cross-wise

OT lengthwise. Mix yolks, sour cream, salad mix, and mustard with a fork.

hen the mixture is fluffy, fill each egg half. Sandwich the halves together, filling

ll show between. Sprinkle the filling that shows with parsley. Arrange eggs in a

rving and sprinkle with paprika.

ANCH STYLE BRUNCH EGGS

ervings


Slices side bacon chopped

ups Frozen hash brown potatoes

/2 cups Shredded old chedder, colby

Eggs, beaten

up Milk

2 cup Thinly sliced green onions



ook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of dripping

ute potatoes in drippings until browned, about 10 minutes.

vide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle

th cheese, then bacon. Beat together eggs, milk

d onions; pour into dishes. Bake at 350degF oven 20 to 25 minutes for until set.

arnish.


ANCH WHEAT BREAD

servings


package Yeast

ups Whole wheat flour

4 teaspoon Black pepper

2 teaspoon Baking soda

package Hidden Valley

iginal Ranch

essing mix (1 1-oz. pkg.)

ablespoon Honey

/4 cups Lowfat buttermilk, warmed

ablespoon Water

t all the ingredients into pan in the order listed, select "whole wheat" and push

tart."

ANCHO BEANS

ervings


b. Pinto or Pink Beans



Ham Hock

Onion, chopped

Cloves Garlic, minced

easpoons Pure Chile Powder

lt

ack Pepper

ck over beans for debris; rinse well and drain. Place in a 4 quart pot and add wa

cover. Bring to a boil, simmer 3 minutes. Remove from heat, cover, and let soa

r at least 4 hours.

ur off water. Add 5 cups fresh water, or just enough to cover beans. Bring to a

mmer, then reduce heat to maintain a gentle bubbling. Add ham bone, onion and

rlic. Partially cover (a whisper of steam should escape.) Cook 2 1/2 to 3 hours, o

til beans are not

hapter 2: N-Z

cking; give them a stir. Keep a kettle with hot water on stove -- if cooking liquid

ops below the level of the beans, add no more than

2 cup water.

hen beans are tender, add chile powder, salt and pepper. Simmer 30 minutes lonoop out 2 cups beans with a little cooking liquid. Roughly puree in blender on l

eed. Stir puree back into beans

d cook for a few minutes, stirring, until beans have thickened.

r serving: 200 calories, 12 g protein, 38 g carbohydrate, 1 g fat, mg sodium, 16 g

ber, no cholesterol.

ANCHO MESILLA MANTEQUILLA

ervings


unces Butter, softened

Cloves Garlic, minced

easpoons New Mexican Red



hile Powder

easpoons Chipotles en adobo, pureed

ablespoons Toasted Chopped

cans

ablespoon Gold Tequilla

ablespoon Cilantro, minced

2 teaspoon Salt

ombine all ingredients in a blender and puree. This is good over grilled chicken,

steamed squash.

AILBOAT EGGS

ervings



arge eggs

3 cup ranch salad dressing

lices American cheese,

t into 4 triangles

r hard-cooking eyes: Place eggs in single layer in a sauce pan and cover with 1

ld water. Cover and bring to the boil.urn heat off and let eggs stand in hot water for 15-17 minutes. Rinse immediately

th cold or iced water.

el eggs. Cut in half lengthwise. Scoop out yellows and place in a small sealable

astic baggie. Add ranch dressing. Seal bag shut and squeeze and squish until

ntents are well mixed. Kids love to do this!

ut tip of corner off baggie and use like pastry bag to pipe filling into egg whites.

ewer each triangular cheese "sail" onto a toothpick mast. Secure on the egg boa

ctured.



akes 6 servings (1 egg each).

MOKED PORK LOIN

ervings


ablespoons chopped fresh rosemary

ablespoons finely chopped shallot

/2 tablespoons grated orange zest

ablespoon grated lemon zest

ablespoons olive oil

ablespoon thawed, frozen orange juice concentrate

easpoon coarse sea or kosher salt

easpoon freshly ground coarse pepper

bone-in pork loin roast, about 3 lb.

arge fresh rosemary sprigs, each 6 to 8 inches long

r 5 handfuls wood

hapter 2: N-Z

ips, preferably apple or cherry, soaked if using charcoal

a small dish, stir together the chopped rosemary, shallot, orange and lemon zest

ve oil, orange juice concentrate, salt and pepper. Smear the mixture evenly over

rk loin. Place in a dish, cover and refrigerate for at least 1 hour or up to 3 hours

emove from the refrigerator 30 minutes before smoking.

epare a charcoal or gas grill for indirect grilling over medium heat. Oil the grill r

r a charcoal grill: Fill a drip pan half full of water and float 1 rosemary sprig in

ace the pan in the center of the fire bed. Sprinkle 1 or 2 handfuls of the wood ch

the coals. Place the pork, bone side down, on the grill rack over the pan. Cove

ill and smoke the pork, without turning, until done to your liking, 1 1/4 to 1 3/4



urs for medium (slightly pink at the center and juicy). Add more chips to the fir

or 4 additions, add coals as necessary to maintain the temperature, and add anoth

rb branch and water to the drip pan as needed. About 10 minutes before the por

ne, dampen the remaining rosemary sprigs in cold water and toss onto the coals

r a gas grill: Place a shallow pan half full of water at the edge of the grill rack an

oat 1 rosemary sprig in it. Add the wood chips to the grill in a smoker box or

rforated foil packet. Place the pork, bone side down, on the grill rack away from

e heat elements. Cover the grill and smoke the pork, without turning, until done ur liking, 1

4 to 1 3/4 hours for medium (slightly pink at the center and juicy). Add another

anch and water to the pan as needed. About 10 minutes before the pork is done,

mpen the remaining rosemary sprigs in cold water and toss onto the grill rack.

o test for doneness, insert an instant-read thermometer into the thickest part of th

ast, away from the bone; it should register

0degF. The temperature will rise another 5degF to 10degF while the meat is


sting.

ansfer the pork to a carving board, cover loosely with aluminum foil and let res

least 5 minutes before slicing. Cut into thick slices and arrange on a warmed pla

omments: No meat lends itself better to smoking than pork. A bone-in pork loin

ast can be smoked in about 2 hours, and the result is a woodsy aroma and juicy

weet-smoky meat. The chips of choice are any fruitwood, such as apple or cherryhough mesquite is nice, too. Near the end of the smoking, add several large

anches of fresh rosemary to the fire to emphasize that rosemary has been rubbed

to the pork. Serve the flavorful meat with herbed mashed potatoes.

JUANA BEANS

ervings


ups dried beans, black or pinto

ups cold water

medium onions, finely chopped

loves garlic, crushed



ablespoons jalapeno peppers, bottled, finely chopped

ime, juice and pulp

ablespoon chili powder

2 teaspoon cayenne pepper

/2 teaspoons salt

shly ground black pepper

ds Louisiana hot sauce, or tobacco

unces tomato paste

ablespoons chicken stock, defatted

elow is a recipe for fat free "chili" or "ranch" beans. This recipe was developed we same technique used in the creation of the "Fat Free Marinara Sauce", namely

place fat with taste... I love to make a few quarts of these beans, and then use th

er the course of a

hapter 2: N-Z

onth.

hey make a complete meal when mixed with rice (I like basmati) and topped withesh, homemade salsa (I will send that recipe along in the future).

hese beans are so tasty that you will never miss the fat or meat, and they will bec

favorite.

hese beans work well with rice and salsa, or in burritos, tacos, enchiladas, etc. Y

gorging family and/or friends will never suspect that no fat has been added.

hey are tasty, healthy, cheap to make, and freeze quite well.

Saute chopped onions for about ten minutes using chicken stock. Add crushed

rlic and jalapenos and saute for five more minutes. Saute until mixture is lightlyramelized.

e certain not to burn garlic or peppers.

Inspect beans for any foreign debris. Remove debris and wash under cold tap

lander. Drain thoroughly.

ing eight cups of bottled water to a rolling boil in a large sauce pan or pressure

oker. Add washed, dried beans, cover pan and remove from heat.

OTE: Do not heat water at this point if using a pressure cooker. Allow beans to sr one hour. No need to soak overnight as this



uses the beans to ferment, imparting a bitter taste. Do NOT change

ater at this point, or a loss of taste will result. NOTE: Skip this step if using a

essure cooker.

dd onion/garlic/jalapeno pepper mixture to the bean and water. Add


remaining seasonings and ingredients to the sauce pan. Mix

HOROUGHLY with a wooden spoon.over beans and simmer on very low heat for 2 1/2 hours, or pressure cook at hig

essure setting for 55 minutes.

ir beans occasionally when using a conventional sauce pan. Allow beans to cool

om temperature and then freeze or

frigerate.

low beans to develop for at least 24 hours in refrigerator.

hey keep for at least two weeks in my refrigerator, and months in the freezer if operly packaged for storage.

OMATO SAUCE WITH ROSE

ervings


bs. Ripe, sweet tomatoes

ablespoons Virgin olive oil

m Red onion, thinly sliced

m Rosemary branch;

e leaves removed

d chopped =OR=- substitute

Bay leaf, some thyme, Basil or marjoram)

his is a delicious simple sauce that can be served with your favorite fresh pasta.

ASH THE TOMATOES WELL; then cut them into sixths or, if they are large, int

ghths. Warm the olive oil in a large, flat stainless-steel or nonstick pan; add the

matoes, onion, salt to taste and rosemary. Cook over gentle heat until the skins a

inkled and have really cooked away from the flesh, about 30 minutes.



hapter 2: N-Z

he tomatoes should be melting into a puree. Pass them through a food mill. Chec

e consistency; if you wish a thicker sauce, return it to the pan and cook over

edium-low heat until it is the thickness you like. Add salt to taste and process in

cording to canning directions, or freeze.

akes 1 Quart.

EGETABLE CHRISTMAS TREE

ervings


oz bottle ranch salad dressing

ups broccoli flowerets

broccoli stalk

/2 cups more or less of cauliflower

werets

herry tomatoes, cut in half

medium carrot, sliced

over the bottom of a 13X9X2-inch glass dish with dressing.

range broccoli in a tree shape, using the stem as the trunk. Place cauliflower aro

e. Add tomatoes and carrot slices as ornaments.

OTES : This makes a beautiful and healthy vegetable platter for a party or Christ

nner.


g deg deg deg deg

dex

0, 11, 23

oz) soaked in, 26

8-ounce) bag curly fries, 3 (italian, 26



1 can, 23 (recommended: ore-ida), 3

ups of hot water, 26

arnish---, 10, 11

ay leaf, 37

inch pizza crust, 7

oz pkg frozen mixed vegetables, 8

oz wh kernel corn, 10

oz can black beans, 2

oz ca refried beans, 14

oz jar thick and chunky salsa, 2

oz bot. ketchup, 5

z bottle ranch salad dressing, 38

z pkgs cream cheese, 1, 9

salsa verde or green salsa), 15

tabasco or frank's red hot recommended), 15

= assembly ===, 6

= chile paste ===, 6

= garnishes ===, 15

= shrimp stock ===, 6 about 3 lb., 33

purpose flour, 28 all-purpose flour, 20 an onion, 8

d bell peppers, 3

d chopped =or=-, 37 apple juice, 3

borio rice, 6

con, 26

con grease or 1 cup, 5 baked potatoes, 29 baking powder, 20 baking soda, 20, 31 banana squa

y leaves, 26 bean sprouts, 23 bell pepper, 28

ck beans - (15 oz), 15 black pepper, 5, 8, 31, 31 black pepper to taste, 28 bok choy, 23

ne-in pork loin roast,, 33

ttled cucumber or cucumber, 14 branch celery, 13

andy, 6

ead or cracker crumbs, 13 broccoli florets, 13



occoli flowerets, 38 broccoli stalk, 38 bunch basil, 18 butter, 5, 32

tter or margarine, 1 buttermilk, 20, 28 cabbage, 2

un seasoning, 3, 4 can mixed nuts, 25

n of tomato sauce, 8 cans pinto beans, 21 cashews, 19

sup, 27 cauliflower, 19

dex

yenne, 5

yenne pepper, 3, 35 celery, 9, 19

ery salt, 5 celery stalks, 6 cheddar cheese, 14 cherry, 34

erry tomatoes, 38 chicken breasts, 17 chicken stock, 6, 23, 35 chile paste, 6

li powder, 8, 27, 35 chinese barbecued pork, 23 chipotles en adobo, 32 chips, 34

oice sirloin, 18 chopped, 10, 10, 11, 17 chopped cilantro or parsley, 15 chopped fresh cilantro

opped fresh parsley, 1, 30 chopped fresh rosemary, 33 chopped onion, 14

opped pimiento, 28 chopped red bell pepper, 2 cilantro, 32

antro sprigs, 17 clove garlic, 13, 28 cloves, 26

ves garlic, 10, 17, 31, 32, 35 coarse sea or kosher salt, 33 cognac or arak*, 22

by/jack cheese, 10 cold water, 35

oked bacon, 19 cooked h potatoes, 13 cooked pasta, 13

rn or olive oil, 17 cornmeal, 28 cornstarch, 23 cotija queso, 17

am cheese, 10, 11 crushed, 1

ushed cracked black pepper, 17

bed cooked chicken, 8 cubes, 18

into 1-in cubes, 22 cut into 4 triangles, 33 diced carrots, 18

ed celery, 18

ed cooked ham, 28 dijon mustard, 12, 30 dill weed, 14, 24 dillweed, 25

ained, 21

essing mix (1 1-oz. pkg.), 31 dried basil, 12

ed beans, 35 dried dill, 25

ed oregano, 12

ed pasilla peppers, 6 dried whole dillweed, 12 drunken black beans, 17 dry ranch or farm, 29



y white wine, 6, 6

louisiana hot sauce, 35 ds tabasco sauce, 27

ck, 26

ch onion, 5

ch worcestershire, 5 egg, 13

gs, 6, 28, 29, 30 envelope hidden valley, 29 envelope ranch party dip, 1 envelope ranch salad

essing, 9 extra-virgin olive oil, 15

ely chopped, 17

ely chopped shallot, 33 finely-chopped scallions, 15 firm-ripe to ripe tomatoes, 21 flour tortil

werets, 38 for burgers:, 3 for fries, 3

sauce:, 4

sh anaheim chilies, 21 fresh cilantro, 2


sh lemon juice, 3 fresh lime juice, 2, 28

shly ground black pepper, 35 freshly ground coarse pepper, 33 freshly squeezed lime juice, 20

shly-ground black pepper, 15 frozen cauliflower, 12

zen chopped onions, 3 frozen green peas, 12

zen hash brown potatoes, 30 garlic, 8, 21

rlic clove, 8

rlic powder, 12, 24, 25, 25 garlic salt, 5

ld tequila, 20 gold tequilla, 32 granulated sugar, 20 grated lemon zest, 33 grated orange zest, 3

ated parmesan cheese, 1 green chilies, 10, 11

een onion, 14, 19

een onions, 7, 8, 9, 10, 12, 23 green pepper, 13

ound beef, 14

ound black pepper, 4

ound chipotle chili powder or cumin,

ound cinnamon, 22 ground cumin, 2 ground turkey, 3 ground turmeric, 22 ham hock, 31 hambug

at, 8



dden valley ranch dressing, 19 honey, 31

t baked potatoes, 8 hot sauce, 4, 4, 15 inches long, 33

lian flakes, 8 jalapeno peppers, 35

apeno peppers (to taste),, 10 kosher salt to taste, 28

ge eggs, 20, 33

ge fresh mushrooms, 1 large fresh rosemary, 33 large onion, 17, 18

ge or extra-large eggs, 15 large peeled shrimp, 6

n ground beef, 7 leaves butter lettuce, 4 leftover meat or chicken, 13

mon pepper seasoning, 25, 25 lemon zest, 20

tuce, 14 lime, 35

me zest kosher salt, 20 livers, 26

w-fat cottage cheese, 12 low-fat plain yogurt, 12

w-sodium beef bouillon powder, 18 lowfat buttermilk, 31

yonnaise, 1 medium carrot, 2, 38 medium onion, 22 medium onions, 26, 35

dium red bell pepper,, 10, 11 medium shrimp, 6

lk, 28, 30

nced fresh cilantro, 28 minced garlic, 2

nced onion, 1 minutes, 26

x, 9, 10, 11, 24 monterey jack, 7

ore for drizzling, 15

ore or less of cauliflower, 38 mushrooms, 26

w mexican red chile powder, 32 nonfat sour cream alternative, 12 oil, 23, 24, 26

ve oil, 3, 6, 6, 18, 33 olives, 14

ion, 6, 13, 21, 31 onion buns, 4

ion powder, 25

dex

ions, 14

2 16 oz. of ranch, 8 or 5 handfuls wood, 33 or dressing mix, 1

parsley, 28 original ranch, 31

ginal ranch dressing mix, 29 oyster sauce, 23



ckage fish crackers, 25 package flour tortillas, 14 package frozen corn, 10

ckage hidden valley, 24, 25, 31 package oyster crackers, 24, 24 package pre-fried noodles,, 2

ckage ranch style dressing, 24 package taco seasoning mix, 14 package yeast, 31

ckages, 11 pancetta, 26 paprika, 30 parsley, 8 paste, 26 peas, 19

eled diced cucumber, 12 pepper, 18, 22, 26 pimento, 19

nches of kosher salt, 28 pinto or pink beans, 31 plus 1 t baking powder, 28 pure chile powder,

ick-cooking barley, 18 ranch dressing, 4, 10, 24 ranch mix, 25

nch salad dressing, 8, 14, 33 ranch style salad dressing,, 10, 11 ranchero cheese, 6

w cashews, 3

l bacon pieces, 4 red bell pepper, 9 red onion, 6, 15

d onions, 15 red pepper, 8

duced-calorie ranch dressing, 12

e, 37

e olives, 10, 11 rosemary, 26

t, 4, 5, 6, 8, 15, 17, 18, 22, 23, 26,

28, 31, 32, 35

t and cayenne pepper, 13 salt and pepper, 8, 21

t and pepper to taste, 14 sauce 10 oz, 5

allion, 4 sea salt, 2

asoned dry stuffing,, 1 see recipe, 17, 17

arp cheddar cheese, 28 shortening, 13

redded cheddar cheese, 29 shredded old chedder, 30 shredded sharp cheddar, 15 shrimp stock

ces american cheese,, 33 slices crumbled bacon, 10 slices red onion, 4

ces side bacon chopped, 30 slices tomato, 4

red onion, 37

rosemary branch;, 37

all bunch fresh cilantro,, 17 small can french string beans, 14 small can julienne beets, 14

all can mexi-corn, 14 small carrot, 6

all chinese mushrooms,, 23 small flour tortillas - (6" 8" dia), 15 small ripe avocado, 2

all rosemary, 26

oked tomato ranchero,, 17 snipped fresh chives, 28



ur cream, 19, 29, 29 sour cream or yogurt, 15 spicy spaghetti sauce, 7 sprigs, 33

rigs parsley, 13

mmed jalapeno chilies,, 17


ck, 26

ffed olives, 9 style beans, 8

le salad dressing mix, 29 substitute, 37

gar, 23, 28

t tomatillo relish,, 17 thawed, 33

leaves removed, 37 thinly sliced carrot, 14 thinly sliced celery, 14

nly sliced green onions, 2, 30 to taste, 13

sted chopped pecans, 32 toasted sesame oil, 3 tomatillo salsa - (16 oz), 15 tomato paste, 6, 35

matoes, 14

tilla chips, 10, 11 triple sec, 20

salted oyster crackers, 25 unsmoked bacon) or, 26 vegetable oil, 25

negar, 5

gin olive oil, 37 washed, 17

ter, 6, 12, 18, 23, 27, 31 wesson oil, 5, 24

hipping cream, 6

hole boneless skinless, 17 whole breasts of chicken,, 22 whole jalapeno peppers, 8 whole whe

ur, 31 wholekernel corn, 11

ne, 26

rcestershire sauce, 18, 27

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