[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Garden Ranch Potatoes[/title][fusion_text]Week of September 15th to September 19th, 2008
GARDEN RANCH POTATOES
5 Potatoes, peeled and shredded 2 Cups Shredded Cheddar Cheese
1 Sweet Onion, chopped 1 Pint Heavy Whipping Cream
1 oz. Pkg. Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
1/2 lb. Bacon, cooked and broken into pieces
In a small mixing bowl, whisk ranch mix and cream until blended. Spray a cake pan with cooking oil spray. Put shredded potatoes in pan and cover with chopped onions. Pour ranch mixture over potatoes and onions. Cover with shredded cheese. Bale at 400 degrees for 30 minutes. Remove from oven and sprinkle on the bacon pieces. Makes 10 servings.
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