#3129 - Ranch Chicken Nuggets

(by Shirley McNevich)

1 envelope Good Seasons ranch dressing mix
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper (optional)
1 cup panko bread crumbs
3 boneless/skinless chicken breasts (cut into nugget sized pieces)
1 egg
canola oil

Cut the chicken into nugget sized pieces (if any of the breasts are really thick, you may have to slice them in half sideways first). In a bowl add ranch dressing powder, bread crumbs, salt and pepper--stir with a fork to mix. In a separate bowl add the egg--beat with a fork. In a third bowl add the flour. Line up the bowls--flour bowl, then egg bowl, then ranch bowl. In a cast iron skillet add 2" of canola oil--turn heat to medium and heat the oil (about 360 degrees). Dip each chicken piece in the flour first (both sides), then the egg (both sides), then the ranch mixture (both sides). Repeat with all chicken pieces. Fry the nuggets about 3 minutes on each side, then transfer to paper towels to drain off any extra oil.

#2604 - Cracker Mix

(by Shirley McNevich)

12 cups original flavor Bugles corn snacks
6 cups mini salted pretzels
1 box Ritz minis crackers
1 box Wheat Thins original
1 box Cheese Nips
1 bag Pepperidge Farms parmesan cheese fish crackers
1 bag Pepperidge Farms nacho fish crackers
2 cups mixed nuts
1 - 12oz. bottle Orville Redenbacher buttery flavored popcorn oil
2 envelopes Good Seasons ranch dressing salad mix

In a large bowl add all of the crackers, corn snacks, pretzels and mixed nuts. In a separate bowl add the popcorn oil and both envelopes or ranch dressing mix--stir to mix. Pour the oil mixture over the cracker mixture--toss to coat. Spread some of the mixture on a 9 x 13 jelly roll pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread the hot mixture on paper towels. Repeat baking procedure until all of the cracker mixture has been baked.