Place clean and dried chicken in greased baking dish, skin side up.
Sprinkle onion soup mix over chicken.
Pour salad dressing over top.
Drop spoonfuls of preserves over all.
Cover and bake at 350\u00b0 for 1 to 1 1/2 hours.
Take cover off during the last 15 minutes to brown.
Serve over rice.
Makes 6 servings.
Cook corned beef in crock-pot for 8 hours.
Add a little water and stir in intervals so the top doesn't get tough.
After 8 hours, drain and shred beef.
Mix together cheese, sauerkraut and salad dressing.
Add this to the meat and heat until the cheese melts.
Do not overheat.
Serve over rye or black bread.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
head, so the onion and salad dressing have time to blend
Gradually add salad dressing to softened cream cheese, blending well.
Stir in fruit, sugar and red food coloring.
Fold in marshmallows and whipped cream.
Pour into 9 x 5-inch loaf pan. Freeze.
Unmold onto platter.
Yields 10 to 12 servings.
Alternating ham and salad olives, press through a meat grinder.
Add enough mayonnaise to moisten.
(Needs to be easy spreading consistency.)
Do not add salt.
Drain the fruit cocktail thoroughly (save juice).
Pour boiling water over tea bag.
Let stand about 3 or 4 minutes.
Remove tea bag.
Soften gelatin in the lemon juice and dissolve in the hot tea.
Stir in the juice from the fruit cocktail.
Cool until slightly thickened.
Stir in the mint and fruit.
Spoon into individual molds and chill until firm.
Unmold on salad greens to serve.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
Bring to a boil with 1 cup vinegar, sugar and salad oil.
Add salt and pepper to taste.
This salad can be prepared 24 hours ahead of time.
Keep in the refrigerator.
In your salad bowl whisk mustard, salt, pepper,
Soften cream cheese.
Add salad dressing, mixing until well blended.
Stir in fruit and sugar.
Fold in marshmallows and Cool Whip.
Pour into 9 x 5-inch loaf pan.
Freeze.
Serves 10 to 13.
Gradually add salad dressing to softened cream cheese, mixing until well blended. Stir in fruit, sugar and coloring.
Fold in marshmallows and whipped cream.
Pour into 9 x 5-inch loaf pan. Freeze.
Unmold on platter.
Add salad dressing to softened cream cheese, mixing until well blended.
Stir in fruit, sugar and food coloring.
Fold in marshmallows, then whipped cream.
Pour into 9 x 5-inch loaf pan and freeze.
Unmold and surround with lettuce.
Makes 10 to 12 servings.
Cook pasta as directed on package; drain.
Rinse with cold water and drain.
Slice vegetables into small bite size pieces. Slice olives.
Prepare salad dressing mix as directed on envelope. Combine pasta, vegetables, olives, cheese and salad seasoning in a large bowl.
Add prepared salad dressing.
Toss.
Chill 2 hours. Makes 8 servings.
In bowl, combine the green pepper, cucumber, celery, zucchini and tomatoes.
Stir together the sour cream, salad dressing, salt and pepper; fold dressing into the vegetable mixture.
Split rolls horizontally; scoop out centers, leaving a 1/2-inch shell.
Spoon salad mixture into hollowed rolls; cover with roll tops. Individually wrap bundles in foil; chill until serving time.
Makes 6 servings.
Place the diced cheese into a salad bowl. Gently stir in the peas, salad dressing, pimentos, salt, and pepper until the diced cheese separates into small squares and the salad is thoroughly mixed. Cover and refrigerate 3 hours or overnight to chill and blend the flavors.
Prepare
somen\tnoodles by boiling until tender.
Drain noodles; let sit to evaporate excess water.
After noodles are cool,
add\tthe crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
In colander, place veggie mix, sliced onion and mushrooms. Cook pasta until done and pour into colander over veggies.
Drain well.
Mix together with crushed garlic, salad dressing and sliced olives.
Chill well and serve.
Combine all ingredients except chicken and salad greens in large bowl. Mix well. Stir in chicken. Refrigerate at least 1 hour. Serve on salad greens.
Brown ground beef.
Add taco mix.
Follow directions on package.
Cool; layer chips, shredded lettuce, meat, cheese, avocado slices, tomato and top with your favorite salad dressing.