Good morning dear readers. You have some interesting challenges today: crackers spiced with oil and Hidden Valley Ranch dressing; roasted vegetable combinations with Brussels sprouts, peppers, sweet potatoes and purple potatoes; and cabbage rolls with ground beef and ground pork.
Linda Morris of Lookout Mountain is “looking for a recipe for a delicious snack that is merely crackers spiced up with oil and a Hidden Valley Ranch dressing dry package, along with various other spices.”
Caroline Casselberry tasted “a fascinating combination of roasted vegetables in olive oil that included Brussels sprouts, sweet peppers, sweet potatoes and purple potatoes. I would love that recipe. Also, does anyone know where to buy Wehani red rice?”
Finally, Reita Hamby had a recipe “many, many years ago for cabbage rolls. All I remember about it is that it contained ground beef and ground pork in the ration of 2:1, and after cooking the cabbage leaves and stuffing them, the rolls were stewed in a tomato-based sauce. This one may have contained rice, but I don’t think so.”
Here too is an update on two recipes printed here and tried by readers. Janie Robbins tried the tortilla soup and recommends using two large cans of chicken. “It was great. I used one Rotel original can and one mild and added no pepper so it wouldn’t be too spicy for our little granddaughter.”