Simmer chicken breasts in salted water with onion until tender (about 1 1/2 hours).Cool and cut into 1/2-inch squares. Sprinkle with lemon juice.Add other ingredients. ...
Boil peas and beans 2 minutes and drain; cool.Cut cauliflower; wash and drain.Mix mayonnaise and dressing mix. Pour over vegetables and mix.Refrigerate. ...
Dissolve gelatin in boiling water.Drain pineapple, reserving the syrup.Add water to pineapple syrup to make 1 cup. Combine gelatin, pineapple syrup, vinegar and salt.Chill until partially set.Fold i ...
Grease and flour a 10 inch tube or Bundt pan. In a large mixing bowl, combine the butter, shortening and sugar. Beat until well blended. Add the eggs one at a time, beating well after each addition. ...
Layer lettuce, onions, green pepper, tomato, peas, celery, 9 slices bacon and Swiss cheese in a 9 x 11 x 2-inch dish.Sprinkle with sugar. ...
Make dressing (all ingredients except cheese and broccoli). Pour over flowerets and coat well.Let set in refrigerator for 2 hours before serving. ...
Shred lettuce very fine.Place in bottom of dish.Cover with thick layer of chopped tomatoes.Dump on beans (drain half juice off kidney, none off chili beans).Cover with thick layer of cheese.Pour dre ...
Chop artichoke hearts finely and mix all ingredients well. Place in small, ovenproof crock and bake at 350\u00b0 for about 45 minutes.Must be heated through.Serve with your favorite crackers. ...