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Side Dishes
*Ranch Potatoes*
*Ranch Mac 'n' Cheese*
*Marinated Slaw*
Ranch Potatoes
C. Darby
- 4 med. baking potatoes, peeled and cut into 1/4-in. slices
- 1 cup ranch salad dressing
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup dry bread crumbs
- Toss potatoes with dressing, salt and pepper. Place in greased 13 X 9-in. baking pan.
- Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes more or until potatoes are tender.
- Yield: 4 to 6 servings.
Ranch Mac 'n' Cheese
- 1 cup milk
- ¼ cup butter
- 2 envelopes (1oz. each) ranch salad dressing mix
- 1 tsp. lemon pepper
- 1 tsp. garlic pepper
- 1 tsp garlic salt
- 1 cup cubed Colby cheese
- 1 cup cubed Monterey Jack cheese
- 1 cup (8oz.) sour cream
- ½ cup crushed saltines
- 1 pound elbow macaroni, cooked and drained
- Grated Parmesan cheese
- In a Dutch oven, combine the first eight ingredients.
Cook and stir over medium heat until cheese has melted and mixture begins
to thicken. Fold in the sour cream. Add crackers and macaroni. Cook until
heated through, stirring frequently.
- Spoon into a serving dish; sprinkle with Parmesan cheese
- Yield: 6-8 servings.
Marinated Slaw
- 8 cups shredded cabbage (1-½ to 2 pounds)
- 2 Tbs. chopped pimientos
- ½ cup chopped green pepper
- 3/4 cup chopped onion
- 1 cup sugar
- 1 cup vinegar
- ½ cup water
- 1 Tbs. mustard seed
- Ina large bowl, combine the cabbage, pimientos, green
pepper and onion. Toss lightly: set aside.
- Combine remaining ingredients in a medium saucepan; bring
to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly
thickened. Pour over cabbage mixture. Cover and refrigerate 4 hours or
overnight. Slaw will keep in the refrigerator for several days.
- Yield: 8-10 servings.
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