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| This is as close to the old way I remember as a kid... before Hidden Valley came out with theirs... if you love house /ranch at mid line, expensive restraunts... this reminds me of it! |
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| 30 |
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saltines |
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| 1/2 cups |
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dry parsley flakes, minced |
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| 1 Tbs |
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dry dill weed |
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| 7 oz |
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instant minced onions (2-3.5 oz jars) |
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| 1 jar |
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onion salt (5.12 oz ) (if you like less salt.. make this onion powder) |
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| 1 jar |
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onion powder (2.62 oz) |
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| 1 jar |
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garlic salt (5.25 oz) |
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| 1 jar |
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garlic powder (3.12 oz) |
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| 2 Tbs |
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blackpepper |
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| 1 |
Place crackers in a blender, on high speed until powdered. Add parsley, minced onion, dill weed, onion powder & salt, garlic powder & salt and pepper. Blend again until powdered. Dump into a bowl. Put into container with tight fitting lid. |
| 2 |
Store dry mix at room temperature for up to 1 year. To mix: combine 1 Tbsp. dry mix, 1 cup of mayonnaise and 1 cup of buttermilk. If you like it thick or... use 2 cups buttermilk if you like it thinner. |
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| Servings: 1 |
| Yield: 70 - 75 batches |
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| Recipe Source |
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Source: Paula ARG Kernachan
This makes a lot.... so show your family and best friends how much they mean to you and share the love... they will love you for it :)
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |