Dry Ranch Dressing Mix

1/2 cup dry buttermilk powder

1 tablespoon dried parsley, crushed

1 teaspoon dried dill weed

1 teaspoon onion powder

1 teaspoon dried minced onion

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground pepper

1. Combine all ingredients in the container of a food processor

or blender and process on high speed until well-blended and powdery

smooth.

To use mix: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup

mayonnaise. Mix well. Makes 2 cups salad dressing.

Italian Salad Dressing Mix

1 1/4 hours 10 min prep

1 teaspoon carrots, grated and finely chopped

1 teaspoon red bell peppers, finely minced

3/4 teaspoon mccormick lemon pepper

1/8 teaspoon dried parsley flakes

1 teaspoon salt or salt substitute

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

2 teaspoons sugar

1/8 teaspoon black pepper

2 teaspoons dry pectin

1 pinch ground oregano



To make dressing:

1/4 cup vinegar

3 tablespoons water

1/2 cup oil



1. Place the carrot and bell pepper on a baking pan in an oven

set on 250°F for 45 to 60 minutes, or until all of the small pieces

are completely dry, but not browned.

2. Combine the dried carrot and bell pepper with the other

ingredients in a small bowl.

3. The mix can be stored in a sealed container indefinitely

until needed.

4. When ready to use, pour 1/4 cup of vinegar into a cruet or

jar.

5. Add 3 tablespoons of water, then add the dressing mix.

6. Seal and shake vigorously.

7. Add 1/2 cup of oil and shake until well blended.