-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~
-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
-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)