Zippy Orange Slushie

1 6 oz can frozen orange juice concentrate, unthawed
1 c water
1 c milk
½ c sugar
1 tsp vanilla
8-10 ice cubes

Put all ingredients in a blender and mix until thick.

Ranch Chicken II

1 lb chicken (breasts or wings)
1 c all-purpose flour (for wings)
Oil for deep-fat frying (for wings)
1 envelope ranch salad dressing mix
½ tsp minced garlic
½ tsp salt
½ tsp pepper

Trim chicken. If using wings:

Place flour mixture in a large resealable plastic bag; add chicken, a few at a time, and shake to coat. In an electric skillet or deep-fat fryer, heat oil to 375F. Fry chicken a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels.

If using breasts skip to this step:

Preheat oven to 350F. In a large resealable plastic bag, combine the rest of the ingredients; add chicken, a few at a time, and shake to coat. Place chicken in a greased baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, for 8-10 minutes (for pre-cooked wings) or 20-25 minutes (for uncooked breasts) or until coating is set.

Crunchy Red Potatoes

12 small red potatoes
1 0.4 oz pkg ranch buttermilk recipe mix
2 c crushed cornflakes
1 stick butter, melted

Peel and cook the potatoes in bowling water until tender, about 15 minutes.

Preheat oven to 400F. Drain the potatoes. Mix dressing mix and cornflakes in a bowl. Dip the potatoes in melted butter, then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20-25 minutes or until golden brown.