Recipes from Saturday, November 10

THE OPEN LINE

Ranch Seasoning

1/3 cup dry powdered buttermilk (*see note below)
2 tablespoons dried parsley
1 1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives•1 teaspoon salt

Directions:

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.

3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

To Make Ranch Dressing:

Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.**

NEVER-FAIL PIE CRUST

3 cups flour
1 cup Crisco
1 tsp salt

Cut together: 1 egg, beaten, 5 tbsp water, 1 tsp vinegar.  Incorporate with the other mixture.

Let sit a few minutes and then put in pie plate.

CROCKPOT DRESSING

1 cup butter
1 cup chopped onion
1 cup chopped celery
Parsley

Saute.  

Add:
13 cups bread cubes
1 tsp poultry seasoning
1-1/2 tsp salt
1-1/2 tsp sage
1 tsp thyme
Pepper
4 cups chicken broth
2 eggs

Cook 1 hour on high and 4 hours on low.

The Open Line

The Open Line

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