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9:24 pm
December 1, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 | 
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I got this out of my Insider's Secret Master Edition cookbook………
Hidden Valley Ranch Dressing
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight−fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1-Tablespoon servings.
To use mix−−
Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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9:27 pm
December 1, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 |
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Personally I would not use the salts, instead increase the powders……………
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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9:38 pm
December 1, 2009
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Pete
| | WV | |
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Leaving out the salt would only improve the taste! But then, I am not a fan of "ranch" dressings because they usually DO taste too salty and artificial.
This actually sounds like a very good mix to just have around – leaving out the salt and the saltines!
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Anulos qui animum ostendunt omnes gestemus!
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9:49 pm
December 1, 2009
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CindyP
| | Hart, MI | |
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| posts 7627 |
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I think the saltines create the "setting up" if you were to use it as a dip……
I love those oyster crackers with ranch dressing and extra dill…..I always make them around Christmastime……..
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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10:12 pm
December 1, 2009
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Maud
| | Virginia | |
| Mighty Chicken | posts 180 | |
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You could use unsalted or Salt Free Saltine crackers. I imagine that they are used to create 'body' in the mix. I'd also use onion and garlic powder rather than the flavored salts as I find the salts are both too salty and rancid tasting.
But, Cindy, I think this is what I want. I'll add some salt, just not in the quantities your recipe calls for. And i'll let you know how it turns out!
Thanks again to y'all on this website.
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. ~Ambrose Bierce
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10:13 pm
December 1, 2009
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wvhomecanner
| | North Central WV | |
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| posts 3015 | |
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Your are right about the saltines Cindy and unsalted saltines are available in every grocery store at least here.
It would easy to leave out the salts and increase the powders – I would increase each powder by 1/8th of a cup to start, use unsalted saltines.
I love those seasoned oyster crackers too – now if I could figure out how to do them without all the oil LOL.
Dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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