ach breast off the bone. Best done with a boning knife
Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing.
Stuff turkey lightly with dressing.
Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400\u00b0 for 30 minutes or until browned.
Stir once or twice during first 20 minutes of baking.
This dressing freezes well.
Yields 12 to 14 servings.
Put dressing in bottom of a greased pan.
Mix water with soup and pour onto dressing.
Cover with foil and bake at 350\u00b0 for 45 minutes.
Remove foil and put cheese on top.
Bake 10 to 15 minutes longer.
Mix all
together
and put in large crock-pot.\tDot top with butter or
margarine.
Cover
and cook on low heat 6 to 8 hours. A very moist dressing.
br>Heat the amount of dressing you plan on using on
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Prepare moist dressing.
Spread 1/2 of mixture on bottom of large baking dish.
Spread chicken on the mix.
Cook beans 5 minutes.
Then spread over chicken.
Sprinkle with almonds.
Mix soup with 1 can chicken broth and pour over entire mixture.
Top with remaining dressing mix.
Bake at 350\u00b0
for 30 minutes.
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
For the dressing: Mix the first eleven ingredients
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
he refrigerator to get the best taste out of the chicken
ith Italian dressing and evenly season with Neelys Seasoning. For best results
This is a very moist bread recipe which makes a lot and
Saut onions and celery in margarine.
Crumble egg bread and mix in the stock until the mixture is very moist.
Add sauteed onions and celery, then mix in salt, pepper, and sage.
Add the four eggs and blend well.
Bake 30 minutes at 400 degrees.\tServes 10-12.