I don't think I've ever seen dried celery flakes, so I ended up using 1/4 t. celery salt. That was a bit much so I may reduce that further, or use a bit of celery seed. I had to experiment a bit. I've only made dressing out of it. Used it on a pasta salad, which I thought was bland, and wasn't sure what to blame. So I used it on a chicken recipe I'd already made and the dressing I'm happy to say was fine. (It was the salad's fault. :-)) There is a slight difference in flavor from the packaged, and I haven't quite put my finger on what, but it's close and does taste like ranch. This is about half as flavorful as the packaged kind, but the volume is twice which makes up for it. So treating this as one regular package works. For anything calling for dry mix, I'd use double the volume of this. For dressing, about a 1:4 ratio with whatever "gunk" used works pretty well. That is, like 1/4 cup of the mix and 1 cup of gunk - for dressing that's 1/2 c. mayo and 1/2 c. milk and then let it sit in the fridge a bit. (Haven't used it as a dip yet.) I like that I can make up just enough to use for a recipe. As a side note, it says to store in a cool dry place, but my buttermilk mix requires refrigeration so this would too.
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I don't think I've ever seen dried celery flakes, so I ended up using 1/4 t. celery salt. ...