Spread refried beans in shallow serving dish.
Mix sour cream and Taco Seasoning Mix in small bowl until well blended. Spread over refried beans.
Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve 7-layer dip with tortilla chips.
Layer #1: Spread the entire can
Layer the 7 ingredients in a bowl.
Seal the last layer with a layer of mayo or Miracle Whip so no air holes permit air to get in.
Sprinkle 2 teaspoons sugar over dressing.
Sprinkle with grated cheese and bacon bits.
Cover with plastic wrap. Refrigerate overnight or 8 hours.
Dissolve 1 box Jell-O in 1 cup boiling water.
Place 1/2 cup in bottom of a 9 x 13-inch pan.
Take other half of Jell-O and mix with 1/2 cup of sour cream.
Mix with fork or wire whisk.
Let first layer jell.
Put on sour cream layer and jell.
Allow 30 minutes between layers.
Repeat this for remainder of 6 boxes of Jell-O.
Layer in order as appears in recipe. Crumble bacon on top. Refrigerate 8 hours.
Layer ingredients as indicated above in a 10 inch pie pan.
Mix ingredients for Layer 3 together and spread on top of layer 2.
Serve with any corn chips or the chip of your choice.
All instructions are above with ingredients.
Layer the first eight ingredients.
Spread mayonnaise on top of lettuce.
Sprinkle Hidden Valley dressing (dry) on top of mayonnaise.
Sprinkle croutons on top.
Serves 6 to 8 (depends on bowl size).
Layer in a 9 x 13-inch pan. Layer lettuce, celery, onions, carrots and frozen peas.
Spread generous amount of mayonnaise over this.
Grate cheese on top.
Put 7 pieces of bacon, cooked and crumbled, over cheese. Chill.
Place lettuce in a trifle dish.
Top with beans.
Mix corn layer ingredients together and place on top of beans.
Mix avocado ingredients together and place on top of corn layer.
Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
Mix dressing ingredients together and carefully spread on tomatoes.
Top with cheese and garnish with olives and additional cilantro.
Layer lettuce, green onion and peas in 9 X 13-inch dish. Cover with thin layer of mayonnaise.
Sprinkle Parmesan cheese on top.
Shortly before serving, add bacon, eggs and tomatoes.
Layer your salad starting with lettuce, peas, celery, onion and bell pepper.
Fry bacon and crumble over salad.
Spread mayonnaise over top.
Top with mild Cheddar cheese.
Prepare all ingredients separately.
Salad is better prepared the day before.
To thaw green peas, dip in boiling water and drain.
Start to layer salad using enough lettuce to cover bottom of container.
Layer remainder as you want but, making a middle layer of lettuce.
End the layers with lettuce on top.
Wash lettuce and layer in bottom of casserole dish. Continue layers in order above, ending with onions. Mix mayo and sugar until well blended. Spread over top of layers. Top with cheese. Place in the refrigerator overnight.
In a 9 x 13-inch pan, layer potatoes, carrots, mushrooms, onion, green beans or peas.
Top with browned hamburger and tomato sauce.
Bake at 350\u00b0 for about 1 hour or until vegetables are done.
Layer the ingredients in the order given.
Let stand 8 to 10 hours or overnight.
Mix together the sour cream, mayonnaise and taco seasoning. Layer all ingredients as listed on a deep plate or shallow dish. Serve with nachos.
Place lettuce in large glass bowl.
Add peas in layer, then cauliflower, then bacon bits.
Sprinkle with dry salad dressing mix.
Cover with mayonnaise (may be thinned with small amount milk) as though icing a cake.
Sprinkle Parmesan cheese over top. Cover with plastic wrap and refrigerate.
May be made a day ahead. Toss to mix all ingredients immediately prior to serving.
Starting with lettuce, layer everything in dish.
If dish is deep enough, you can repeat layers if you make the layers thin enough.
This is better after it sits awhile in refrigerator.
Layer as listed.
Cover tightly and store overnight in fridge.