Combine chicken with remaining ingredients in large bowl, stir well to coat chicken.
Cover, refrigerate 3 hours or overnight.
Remove chicken from marinade, reserve marinade.
Place chicken on wire rack in baking dish.
Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade.
Serve with Dill Dip.
Dill Dip- Combine all ingredients in a small bowl.
combine the ingredients for the dip together until smooth, cover and
Mix sour cream, mayo, dill weed & onion flakes together in a large bowl.
Then add season salt to taste.
Refrigerate for 1 hour then serve with potato chips.
Note 1: You must be careful with the season salt because when the dip is chilled the flavor becomes much stronger.
Note 2: You can double or triple the recipe to make bigger batches of dill dip.
Mix
sour
cream,
mayonnaise,
onion, parsley and dill weed. Chill.
Cut out round top on bread.
Pull out chunks of bread from inside
to hollow out loaf.
Fill hollow with dip. Use chunks to dip into dill dip.
he loaf with
the dill dip.
Use bread cubes to
Make this the day before. Excellent with fresh vegetables such as cauliflower, broccoli, carrots, celery, slices of cucumber, green peppers and cherry tomatoes.
(I make a tray of all these vegetables, fresh, with Dill Dip in the middle.)
Heat coals or gas grill. Place fish on 24-inch piece of heavy-duty aluminum foil. Brush salmon with oil and sprinkle with pepper. Wrap foil securely around fish. Cover and grill fish 4 to 6-inches from medium heat 20 to 30 minutes or until fish flakes easily with fork. Mix dill dip with milk until smooth. Serve salmon with dill sauce. Makes 6 servings.
Mix dill seed, celery seed, onion salt, garlic salt, onion flakes, parsley flakes, sour cream and mayonnaise together. Chill overnight.
Cut center out of rye bread and fill with dill dip.
Mix ingredients together; chill overnight.
Using whole pumpernickel or rye bread, cut out top and inside.
Fill will Dill Dip.
Place bread that was cut out of loaf around loaf for dipping.
Mix together and refrigerate overnight.
Wonderful with vegetables prepared around hollowed out rye bread loaf which has been filled with the dill dip.
Mix together as listed.
Serve with round rye bread.
Scoop out middle and tear in chunks.
Fill center with dill dip.
Put pieces of bread around bread on serving tray.
In a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
Cut out the center of the pumpernickel loaf, creating a bowl. Cut the removed bread into bite-sized pieces. Fill the hollowed loaf with the sour cream mixture. Serve with the bread pieces.
Mix all ingredients together.
Chill.
Serve with fresh vegetables or carve out inside loaf of Italian or Jewish rye bread. Cut up portion of bread, cut out into small pieces.
Put dip into cavity of bread.
(Double recipe for this.)
Can use fat free mayonnaise and sour cream for 0 fat recipe.
Wash cucumbers and pack as many as possible into sterile gallon glass jars.
In each jar, put dill, garlic toes, mustard seed and alum.
In a kettle, boil vinegar, water and salt for 5 minutes or more.
This makes 3 1/2 gallons.
You may need to double recipe, depending on how many jars you plan on doing.
Pour this mixture into jars and fill to top, then seal.
ix the Sour Cream, Mayo, Dill, Onion and Beef together in
Place Cream cheese in small sauce pan heat until melted.
Add lemon juice and Dill then mix well.
Allow to cool to room temperature then mix remaining ingredients and mix well.
Chill for at least an hour and serve.
A serving is 2 Tablespoons.
If you would like to use this as a dressing you may want to add skim milk to thin and replace the cream cheese with yogurt. That's an idea I haven't tried yet. This recipe is also a great addition to Tuna salad.
Mix all ingredients.
Cover and refrigerate 2 hours.
Serve with Bugles.
Makes 4 1/2 cups dip.
Mix together and let stand to blend in refrigerator.
Makes pretty much dip.
You can make half the recipe and it tastes just as good.
Mix and chill.
This recipe may be tripled to make 1 Cool Whip dish.
Mix together.
Makes 4 cups.
Recipe may be cut in half or doubled.