Ranch Dressing Mix

Well, here is the first installment of my ideas for using spice mixes in little cloth bags -- packaged in ziplocks inside the cloth bags, along with instructions and a couple of recipes for using the mix -- for neat little gifts. Here's my Ranch Dressing Mix recipe, along with 2 recipes I use this blend in. I've also made a couple of little tags so far -- anyone may feel free to use these, or design your own. Enjoy!

RANCH DRESSING MIX

2 Tblsp. plus 2 tsp. dried minced onion
1 Tblsp. dried parsley flakes
2 1/2 tsp. paprika
2 tsp. sugar
2 tsp. salt
2 tsp. pepper
1 1/2 tsp. garlic powder

In a small bowl, combine all ingredients. Store in airtight container -- a jar, tin, or small plastic container would work well. For each packet of ranch dressing mix called for in a recipe, use 1 Tblsp. of this mix.



RANCH FRENCH BREAD

1 1/4 cups warm water
4 Tblsp. buttermilk powder
2 Tblsp. canola oil
1/4 cup sugar
2 eggs, at room temperature
1 Tblsp. ranch dressing mix
1 tsp. salt
4 cups bread flour
2 1/4 tsp. active dry yeast

Place all ingredients in bread machine. Choose the dough setting and press the start button.

When dough is finished, turn it out onto a lightly floured surface and divide it in half. Roll each portion into a 14-inch by 12-inch rectangle. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck the ends under. Place seam side down on a parchment-lined (or greased) baking sheet. With a sharp knife, make 5 shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake in a preheated 350º oven for 20 to 25 minutes or until golden brown. Brush lightly with butter. Remove to wire rack to cool.

Yield: 2 loaves

CHRISTMAS PARTY PINWHEELS

2 8-oz. pkg. cream cheese, softened
1 pkg. (.4 oz.) ranch dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onion
1/4 cup sliced stuffed olives
Recipe says 4 10-inch flour tortillas -- I say more.

Beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread mixture evenly over tortillas; roll up tightly and wrap in plastic wrap. Chill at least 2 hours. Slice in 1/2-inch pieces.