Ephemera is defined by Webster as “something of no lasting significance, usually paper.” The recipe pamphlets distributed by food and appliance manufacturers fall into this class, but anyone who collects them will heartily disagree about the “significance” part. After all, there is no better way to learn the use of a product or ingredient than from the people who created it. A bit of ephemera from my collection is the “Hidden Valley Ranch Family Favorites Recipe Book.” It’s filled with delicious recipes, full color pictures and some kitchen tips to round things out. Chicken Stir Fry
1 packet (1 oz.) Hidden Valley Original Ranch Dressing mix 1 tablespoon vegetable oil 1/2 pound boneless, skinless chicken breast, cut into thin strips 2-3 cups stir fry vegetables, fresh or frozen, thawed 2 tablespoons water Heat oil in a large skillet. Cook the chicken strips until done through. Stir in the dressing mix to coat the chicken. Add the vegetables and water. Stir-fry for about two minutes or until crisp-cooked. Serve hot with rice or noodles, if desired. Serves four. Ultimate Cheese Burgers
1 packet (1 oz.) Hidden Valley Ranch Original Dressing mix 1 pound ground beef 1 cup shredded cheddar cheese 4 large hamburger buns Combine the dressing mix and shredded cheese with the ground beef. Shape into four patties and cook thoroughly. Serve on toasted buns. Serves four. Beef and Noodle Skillet
1 packet (I oz.) Hidden Valley Original Ranch Dressing mix 1 pound ground beef, browned and drained 8 ounces wide egg noodles, cooked and drained 1 container (8 oz.) sour cream 3/4 cup milk 1/2 cup grated Parmesan cheese Green onions, sliced (optional) In a saucepan, combine all the ingredients except cheese. Heat thoroughly. Sprinkle with the cheese and garnish with the green onions, if desired. Makes four servings. This final recipe is not in the pamphlet but it’s one of my tried and true favorites and so I have to include it. Tavern Beef
1 lean, boneless beef round roast, about 3 pounds, well trimmed 1 packet (1 oz.) Hidden Valley Original Ranch Dressing mix 1 large onion, peeled and sliced as thinly as possible 3/4 cup very warm water Spray a 3.5 quart slow cooker and put the roast inside. Put the thinly sliced onions on top of the meat. Combine the dressing mix and warm water and pour over meat. Set the cooker on low and cover. Leave it alone for eight hours or so (no less). You’ll be rewarded with tender, deliciously seasoned meat that can be shredded for sandwiches, served on crusty rolls. The au jus in the cooker is perfect for dipping. The meat can also be frozen, in its juice, for a quick supper later. I’ve made up to 10 pounds of this at a time and stashed it in the freezer. Just triple the ingredients and use a large cooker. Today’s cookers heat to higher temperatures than the first generation, so look at it occasionally if you’re home. I keep my ephemera in a special drawer and some of those pamphlets are at least years old. That’s long lasting, in my book.
And....that’s all she wrote.
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