Appetizer & Drink Recipes
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Potato Wedges Recipe
Excellent ranch dip is included with this recipe.
2 – 4 tablespoons
dry ranch salad and dip mix
dairy sour cream
onions, chopped fine
dill pickle juice
|Oven Temp: 400°
Recipe Cooking Time: 45 – 60 minutes
Pan Type: 9 x 13" baking pan
Potato Wedges Directions
Preheat your oven.
Scrub potatoes. Cut lengthwise into eights for good wedges.
Arrange in bottom of baking pan.
Melt butter and drizzle over potatoes.
Sprinkle potato wedges with salt to taste.
Bake wedges for allotted time or until potatoes are tender.
Next, in a small bowl, combine the dry ranch dip mix, mayonnaise,
sour cream and onion.
Stir in up to 4 tablespoons of the dill pickle juice to reach desired consistency.
Cover and refrigerate until potatoes are ready.
Recipe Serves: 6 – 8
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Note: 1 – 1 1/2 teaspoons dried dill weed may
be substituted for the pickle juice.
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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!
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