Chewin'

the News

March 2006

Creamy Ranch Potatoes

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Skim milk	2-1/2 C.	5 C.	7-1/2 C.	10 C.	12-1/2 C.	15 C.
Flour	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Minced onion	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Chicken bouillon granules	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Ranch dressing mix packet	1	2	3	4	5	6
Reduced fat cream cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Frozen hash brown potatoes	32 oz.	64 oz.	96 oz.	128 oz.	160 oz.	192 oz.

Assembly Directions:

Measure 1/2 cup of milk per recipe and pour into in a separate bowl. Add the flour and stir with a fork or whisk until there are no more lumps. Add the remaining milk to a sauce pan or pan large enough to accommodate the amount of milk for the number of recipes that you are making. Add the minced onion, chicken bouillon granules, and ranch dressing mix. Stir until blended. Cut the cream cheese into smaller pieces and add to the pan. Heat the mixture on medium heat until boiling. You need to stir constantly so that it does not scorch. When it starts to boil, add the milk and flour mixture. Continue to stir constantly and heat until mixture thickens. Allow mixture to cool.

After mixture has cooled, place frozen potatoes in a bowl and add the sauce. Mix well.

Freezing Directions:

Place mixture in a gallon freezer bag or a freezer container. Seal, label, and freeze.

Serving Directions:

Thaw potato mixture completely. Preheat the oven to 350 degrees. Grease an 8x8 baking pan and place the mixture in the pan. Bake for 45 minutes or until hot and bubbly.

Nutritional Info: 

Per Serving: 213 Calories; 5g Fat (23.0% calories from fat); 9g Protein; 32g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 576mg Sodium. 

Exchanges: 1-1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat.

<<<<<<< Go to the March 2006 Newsletter