OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
In a large bowl, layer first 7 ingredients in order given. Mix together salad dressing or mayonnaise and sugar. Pour on top of layered salad. Garnish with chopped tomato just before serving. (Tomato acid will break down the salad dressing mixture, so it is important to garnish just prior to serving or let individuals add tomatoes as desired.)
little. This is the best size for me, I like
Arrange lettuce at the bottom of the bowl (Preferably a deep dish).
Sprinkle cooked bacon pieces.
Cut and slice all of the vegetables except the carrots.
It's best to grate them.
Place all the vegetables on top of the bacon pieces.
Sprinkle with cheese.
Combine salad dressing and sugar in a separate bowl.
Spread over the salad.
Cover and refrigerate for an hour before serving.
Before you serve toss the salad and add the croutons.
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours.
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
In a large straight-sided glass bowl, layer the lettuce, broccoli, mushrooms, cucumber slices, peas and drained mandarin oranges.
Top with lightly roasted almonds.
In a small bowl, combine mayonnaise, Miracle Whip with the brown sugar.
Mix well and add the garlic powder.
Spread mixture evenly over salad.
Sprinkle with parmesan cheese.
Cover and chill 8-12 hours before serving.
Layer all items in order listed.
Best made a day ahead.
tir in lightly.
This salad is best served warm.
- See
ork in pan.
Make salad; Line crispy tortillas with romaine
lass
bowl. Works
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it has
Cut or tear 1 fresh head lettuce.
Sprinkle with onion.
Add crisp bacon (or Bac*Os).
Next, add a layer of finely chopped cauliflower.
Add frozen peas.
Mix salad dressing with sugar. Spread over top.
Sprinkle with cheese.
Best when refrigerated overnight!
Layer all ingredients exactly in order, starting with the lettuce and ending with the bacon.
Do not toss.
Serve as is. Looks best in a clear glass salad bowl.
Combine all ingredients, except mint leaves and lettuce, in large, flat-bottomed salad bowl, and refrigerate for 30 minutes to 1 hour. When ready to serve, add lettuce and mint leaves; toss.