Mar 17, 2013
Crispy Ranch Chicken
3/4 cup crushed Ritz crackers (or similar type)
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter, melted
1. In a shallow bowl, combine the crackers, Parmesan cheese and salad dressing
2. Dip chicken in the melted butter, then roll in cracker mixture being sure to
3. Place in a greased 13x9 baking dish.
4. Bake, uncovered, at 350°F for 45 minutes or until chicken juices run clear.
Hamburger Helper Seasoning Mix
1 1/4 teaspoons black pepper
1 tablespoon garlic powder
2 tablespoons dried parsley
1/3 cup instant onion
3 tablespoons onion powder
1 tablespoon salt
1 2/3 cups nonfat dry milk powder
3 1/2 tablespoons beef bouillon granules
Cheeseburger Casserole: Brown 1 pound hamburger; drain fat. Add 1 cup water, 1
cup uncooked macaroni, 1 can (16 ounces) chopped tomatoes and 1/2 cup seasoning
mix. Simmer, covered, 20 minutes or until macaroni is tender. Remove from heat,
add 1/2 cup grated cheese.
Chili Tomato Macaroni: Brown 1 pound hamburger; drain off fat. Add 1 cup water,
1 cup uncooked macaroni, 1 can (16 ounces) chopped tomatoes, 1 tablespoon chili
powder and 1/2 cup seasoning mix. Simmer, covered, 20 minutes or until macaroni
Potato Casserole: Brown 1 pound hamburger; drain off fat. Add 3/4 cup water, 6
peeled and thinly sliced potatoes and 2/3 cup seasoning mix. Simmer, covered, 20
to 30 minutes or until potatoes are tender. Stir. Uncover and cook until excess
water is evaporated
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 head of cabbage
- 1 medium carrot (about 1/4 cup)
- 2 tablespoons minced onion
- Chop cabbage into chunks and run through your food processor, or chop fine.
- Combine all of the dressing ingredients in a large bowl, whisk well.
- Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
- Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.