Apparently Steve and Gayle Henson opened a dude ranch in 1954, and started a company with Steve’s secret recipe for dressing (Hidden Valley Ranch.) As guests kept raving about how good the dressing was, the Henson’s decided to bottle it. As with any great entrepreneur, the Henson’s knew when to sell the stuff, too. Clorox bought the recipe in 1972 for $8 million.

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Post from: Blisstree

Origin of Ranch Dressing

Half-Time Nibblin’ Dijon-Ranch Chicken Wings

Expert’s Note: Drench the chicken wings in a Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Dijon mustard paste, then oven roast them until bronzed and crispy. Serve with celery and carrot sticks and Hidden Valley Original Ranch Salad Dressing & Seasoning Mix dip for dunking. Chicken wings can be substituted for drummettes.

Makes: 8 – 10 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

• 1 1 ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
• 1 cup Dijon mustard
• 1 teaspoon freshly ground pepper
• 4 pounds chicken wings or drummettes, wings cut into sections, wing-tips discarded

Directions:

Arrange one oven rack in the center of the oven and one in the lower-third. Preheat the oven to 425 degrees F. Line 2 large, rimmed baking sheets with aluminum foil. (This will make clean-up easier.)

In a large bowl, mix together the mustard, seasoning mix and pepper. Toss the wings or drummettes in the mustard mixture until well coated. Arrange the chicken, without touching, in a single layer on the prepared baking sheets. Bake until cooked through and browned, about 25 minutes. Serve hot or keep warm until ready to serve.

Expert’s Tip: The chicken can be baked one day in advance. Cool, cover, and refrigerate. Re-warm in a 250 degrees F oven until heated through.

Photo credit: Diane Morgan

Post from: Blisstree

Half Time Nibblin’ Dijon-Ranch Chicken Wings