Italian Four Bean Salad

This makes a huge salad for company. The salad, minus the dressing, can be frozen. Then serving sized portions can be thawed under hot tap water, in a colander, then tossed with Italian dressing.
Ingredients:
1 lb. rotini pasta (cooked, rinsed in cold water, and drained)

1 cup broccoli flowerets (frozen and thawed under hot water, or freshly steamed to bright green and still crunchy).

1 cup steamed diagonally sliced carrots, cooled (steamed carrots should be very firm and bright when done)
1 can of red kidney beans, drained (or boil 1/3 cup dry beans to yield one cup cooked)
1 can small white beans (or boil 1/3 cup dry beans to yield one cup cooked)
1 can garbonzo beans
1 cup Italian green beans (or snap beans)
1 red pepper diced

Zesty Italian Salad Dressing (I mix the Zesty Italian packets with Star Raspberry Vinegar)

Directions

Mix all precooked ingredients (not including salad dressing) in a large bowl. Rinse and drain well. Place in fridge to chill. Rinse chilled salad in cool water, drain and add salad dressing. Serve and enjoy!

Salad to freeze for future quick lunches--Freeze salad on a wax paper lined cookie sheet. Store in large ziploc bags. To serve: Rinse frozen salad under hot water, then cool, before adding salad dressing. Serve and enjoy

Super Salad Seasoning Mix

Makes 3 cups

Ingredients:

2 cups grated Parmesan cheese
2 teaspoons salt
1/2 cup sesame seed
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
2 tablespoons parsley flakes
1/2 teaspoon dried dill seed
2 tablespoons poppy seeds
3 tablespoons celery seed
2 teaspoons paprika
1/2 teaspoon fresh ground pepper ( I use a blend of black, red, and green peppercorns)

Directions:

Mix all ingredients in a small mixing bowl, until thoroughly mixed and evenly distributed. Store in an air tight container and refrigerate. If refrigerated, will keep 6 months or longer. If stored in a cool dry place, use within 3-4 months.

Great sprinkled on salads, baked potatoes, white rice, on butter topped rolls, and as a garnish on potato salad.

Seasoned Salt Mix

Makes 1 ½ cups

Ingredients:
3/4 cup salt
1/4 cup garlic salt
1 teaspoon ground pepper (I use a fresh ground blend of red, black, and green peppercorns)
1/2 teaspoon oregano
1 teaspoon paprika
1/8 teaspoon celery seed
1/4 teaspoon ground white pepper
1/4 teaspoon dry mustard

Directions:
Stir and blend all ingredients together in a large mixing bowl. Store in an air tight container. Pour into a shaker container, for easy use.

Ranch Style Dressing and Dip Mix

Ranch Style Dressing and Dip Mix
Makes 1/4 cup of mix.

Ingredients:

1 1/2 tablespoons of dried parsley
1 tablespoon of salt
1/2 tablespoon of dried chives
1/4 tablespoon dried oregano
1/4 tablespoon dried tarragon
1/2 tablespoon garlic powder
1/2 tablespoon lemon pepper

Directions:

Mix well and store in an air tight container.

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Ranch Dressing

makes 2 cups

Ingredients:

1 cup mayonnaise
1 cup buttermilk
2 tablespoons Ranch Dressing and Dip Mix

Directions:

In a large bowl, whisk ingredients together. Refrigerate for one hour before serving.

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Ranch Dip

makes 2 cups.

Ingredients:
2 cups Sour cream; or 1 cup sour cream and 1 cup mayonnaise
2 tablespoons Ranch Dressing and Dip Mix

Directions:
Blend ingredients together. Refrigerate for two hours before serving with raw vegetables, chips, as a topping for baked potatoes, or mixed into mashed potatoes.


See also: Ranch potatoes and quick ranch cheese ball.

Double Fudge Brownie Mix and Recipe

Ingredients:

2 cups sugar
1 cup cocoa
1 cup all purpose flour
1 cup chocolate chips
optional: 1 cup pecans, almonds, or walnuts

Directions:

Mix ingredients together and store in an airtight container.

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Double Fudge Brownies
makes 24

Ingredients:

1 cup butter, softened
4 eggs
1 batch of Double Fudge Brownie Mix

Directions:

Pre-heat oven to 325°F. Grease a 9x13 inch baking pan. Using a large mixing bowl and an electric mixer, cream the butter. The add the eggs, one at a time, beating after each addition. Add the Brownie mix and keep beating until smooth. Spread mixture evenly in the prepared pan. Bake for 30- 40 minutes.