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Plains Edition Recipes for 3-12-11

From the kitchen of: Gwen Little, Cedar Rapids, Neb.

16 oz. can refried beans

1 c. sour cream



1 pkg. (1 oz.) Hidden Valley Ranch milk recipe salad dressing mix

1 c. tomatoes, diced



4 oz. can diced green chilies, drained

2-1/4 oz. can sliced black olives, drained

1/4 c. each shredded cheddar and jack cheeses

chopped avocado, optional

Spread beans on a 10″ serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients on top. Serve with tortilla chips. Note: May use Hidden Valley Fiesta Mix to give it more of a kick.

From the kitchen of: Gwen Little, Cedar Rapids, Neb.

16 oz. can refried beans

1 c. sour cream

1 pkg. (1 oz.) Hidden Valley Ranch milk recipe salad dressing mix

1 c. tomatoes, diced

4 oz. can diced green chilies, drained

2-1/4 oz. can sliced black olives, drained

1/4 c. each shredded cheddar and jack cheeses

chopped avocado, optional

Spread beans on a 10″ serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients on top. Serve with tortilla chips. Note: May use Hidden Valley Fiesta Mix to give it more of a kick.

From the kitchen of: Gwen Little, Cedar Rapids, Neb.

16 oz. can refried beans

1 c. sour cream

1 pkg. (1 oz.) Hidden Valley Ranch milk recipe salad dressing mix

1 c. tomatoes, diced

4 oz. can diced green chilies, drained

2-1/4 oz. can sliced black olives, drained

1/4 c. each shredded cheddar and jack cheeses

chopped avocado, optional

Spread beans on a 10″ serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients on top. Serve with tortilla chips. Note: May use Hidden Valley Fiesta Mix to give it more of a kick.


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