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Country Kitchen
April 22, 2010 Previous Recipe | Next Recipe
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Caramel Cake
SKINNY DIP IN A BREAD BOWL
BARBECUE SAUCE
SHRIMP SALAD SUPREME
BLUEBERRY PIE
HIDDEN VALLEY RANCH PINWHEELS
SHREDDED POTATOES AU GRATIN
MEXICAN CORNBREAD
BROILED PORK MEDALLIONS
HIDDEN VALLEY RANCH PINWHEELS

2 (8-ounce) packages cream cheese, softened
1 envelope Hidden Valley Ranch dressing mix
2 green onions, minced
4 (12-inch) flour tortillas
1 (4-ounce) jar diced pimento
1 (4-ounce) can diced green chilies
1 (2.5-ounce) can sliced black olives

Mix first three ingredients. Spread evenly over tortillas. Drain vegetables and blot dry on paper towels. Sprinkle evenly over cream cheese layer. Roll tortillas tightly. Chill at least 2 hours. Cut into 1-inch pieces. Discard ends. Makes about 3 dozen.





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