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RANCH NOODLES Source: Old Borden booklet Yield: 12 side-dish servings
8 to 12 oz. narrow egg noodles 1 C. mayonnaise 1 C. sour cream 1 pkg. ranch-style salad dressing mix Minced fresh parsley and/or fresh dill-weed
Boil noodles in lightly salted water until done. Drain. Blend mayonnaise, sour cream and dry ranch dressing mix. Dress the hot, drained noodles with as much ranch dressing as you like. Serve noodles warm, strewn with fresh minced parsley and/or dill-weed. Use any remaining ranch dressing mix as a dip for blanched vegetables.
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