HIDDEN VALLEY RANCH QUESADILLAS

1 pkg. Hidden Valley Ranch salad dressing
3/4 cup mayonnaise
1/3 cup milk
1/3 cup chunky salsa
3 cups shredded monterey jack cheese
10 10-inch flour tortillas
vegetable oil

Blend together first five ingredients. Refrigerate for one hour. Spread mix over 5 tortillas. Cover with remaining tortillas. Brush with oil. Broil on baking sheet for 1 minutes until golden. Turn and repeat process. Cut each tortilla into 8 wedges.

CHICKEN DIP

8 oz. cream cheese, softened
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chunk white chicken

Mix together. Serve with restaurant style tortilla chips.

ROSEMARY KENNEY'S CHEESE BALL

8 oz. cream cheese, softened
2 cups cheddar cheese, shredded
1/2 cup soft butter or margarine, softened
1 package original Hidden Valley Ranch (small)
2 Tablespoons milk
1 Tablespoon Worcestershire sauce
1 Tablespoon liquid hickory smoke
1/2 cup chopped nuts (optional)

Mix all ingredients and form into a ball. Stud the outside with pecan halves or roll it in sunflower seeds.