Recipes

-Blend 1 pkg mix with 1 cup Real Mayo & 1 cup sour cream. Refrigerate for 2 hours.

-After refrigeration period, stir dressing again. 

-Fully cook 4 cups of pasta then rinse with cold water.

-Thoroughly mix pasta and blended dressing. 

* 1 package of mix will season 4 cups dry pasta. Cut recipe in half if desired. 

~OUR FAVORITE VARIETIES~

1. Dill Garlic mix with Diced Cucumber
2. Tomato Basil mix with cut up chunks of salami/pepperoni and cheddar cheese
3. Cheddar Bacon with your favorite hot sauce

-Mix desired amount of pkg mix with 3 cups shredded sharp cheddar cheese and 8oz cream cheese in medium sized pan.

-Heat on stovetop using medium low heat. 

-Stir frequently until warm. 

-Add 1 can Rotel diced tomatoes, stir thoroughly and continue to heat on medium low heat.

-Add milk slowly to obtain desired texture (if necessary).

-*Optional: Add shredded chicken, ground beef 

-(South of the Border-Hot, Jalapeno or Green Chili Caliente-Medium Heat, Green Chile-Mild)

-2lbs ground beef 

-1pkg Jalapeno dip mix 

-1 egg 

-½ cup bread crumbs 

-Mix ingredients well 

-Cook at 350° until done 

* Optional * Add 3 - 4 roasted chilies to center of meat loaf prior to cooking

-½ package South of the Border dip mix 

-28oz can cream of chicken soup 

-4 medium chicken breasts 

-Cook on low in crock pot for 6 to 8 hours  

-Serve with white rice or egg noodles

-2 cups cooked pasta (drained) 

-1 tbl spoon olive oil (mix with pasta) 

-1pkg Tomato Basil dip mix (mix well)

-1pkg Parmesan Garlic dip mix 

-1 cup plain bread crumbs

-Mix bread crumbs and Parmesan Garlic dip mix 

-4 medium chicken breasts coated with egg wash and rolled in bread crumb dip mix 

-Cook at 350° until internal temp reaches 165 (approximately 40 - 50 min)