Place chicken in the bottom of slow cooker.
Mix Russian salad dressing with dry onion soup mix.
Pour over chicken breasts.
Cover and cook on low 6 to 8 hours.
Make the salad: Place the potatoes, carrot and
Brown chicken breasts in pan with canola oil.
Place in baking dish skin side up.
Brush Russian salad dressing over the chicken and add one can of drained apricots.
Bake at 350\u00b0 until golden brown and tender (approximately 1/2 to 3/4 hour).
Serve over a bed of wild rice and garnish with steamed broccoli.
wiss.
Top with Russian dressing \"Russian Dressing\" Recipe #211647 , cover with second
Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
Stir until well combined in separate bowl.
Place chicken in glass baking pan.
Pour dressing mix over chicken and bake uncovered at 350\u00b0F for 40-50 minutes, until chicken is cooked through.
Served best over Jasmine rice.
Enjoy!
Pat your chicken pieces with paper towel to dry and put into a 9x13 inch pan.
Coat chicken with marmalade
sprinkle chicken with the soup mix.
cover the chicken completely with russian salad dressing.
Bake for one (1) hour at 350 degrees and ENJOY.
4 cups.
*NOTE: The recipe for the caramelized nuts will
tir in lightly.
This salad is best served warm.
- See
ork in pan.
Make salad; Line crispy tortillas with romaine
lices on top of the salad in a ring along the
Best if made a day ahead!
The secret to the best tuna salad is to have mostly tuna
then add the mustard and salad dressings. Stir until smooth.
ed and pour 1 cup Russian dressing over meat and add
In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine the corned beef, cheese, sauerkraut, caraway seed, and Russian dressing. Add cooked macaroni and toss thoroughly. Serve with tomato wedges, if desired.
NOTE: If you don't like sauerkrait, drained coleslaw works just as well. Also, you can make your own Russian dressing by mixing 1/2 cup mayonnaise with 3 tablespoons ketchup.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
dd to season the egg salad mix. Finish with a few
Whisk together first eight ingredients and refrigerate.
To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
( Salad dressing will need to be shaken to mix as it tends to settle.).
Marinate each vegetable separately with 1/2 teaspoon Russian dressing.
Divide sections of large round platter using chopped parsley, chopped pimiento and chopped green peppers.
Place vegetables in triangle with point in center of plate.
Pile high. Garnish each section differently with small pieces of smoked salmon, finely chopped hard-cooked egg whites, hard-cooked egg yolks forced through a strainer and small pieces of chicken or ham.
Serve with Russian dressing.
b>salad bowl and pour the salad dressing over them. Cover.
Best if salad