of the packet of Good Seasons (reserve 1/4), paprika, garlic
Use measurements on Good Seasons cruet for vinegar, oil and water.
Shake good and enjoy!
Fry bacon, drain and crumble.
In a large bowl, break up the flowerets from the head of cauliflower.
Add bacon.
Add frozen peas with onions and Good Seasons dressing from the envelope.
Add mayonnaise.
Mix to desired consistency.
Keep cool until served.
Saute onion and garlic in oil.
Add tomatoes, Good Seasons dressing, all spices and a little water.
Let simmer 15 to 20 minutes. Add grated cheese.
Serve.
Layer in salad bowl the first 8 ingredients.
Sprinkle with Italian Good Seasons dressing.
Put layer of mayonnaise (spread gently on top).
Sprinkle with Parmesan cheese.
Cover tightly. Refrigerate 24 hours.
Toss just before serving.
arge bowl.
Pour prepared Good Seasons Italian dressing over chicken until well
Cut cauliflower into small pieces.
Add frozen peas.
Mix in dry Good Seasons dressing mix.
Cover and refrigerate overnight. Add shredded Cheddar cheese.
Moisten with Miracle Whip salad dressing.
Cook noodles as directed to desired tenderness.
Cool.
Dice all vegetables and add to cooked noodles.
Sprinkle Good Seasons dressing on noodles.
Add Italian dressing and olive oil.
Stir and refrigerate.
Cook rotini.
Mix all ingredients in a large bowl.
Use Good Seasons dressing mix dry from package.
Refrigerate overnight.
Mix sour cream with package of Good Seasons dressing mix and 1 cup Ranch dressing.
Set aside.
Toss all other ingredients together.
Stir in dressing mix.
Chill for about 1 hour.
Cook noodles according to directions, drain and cool.
Mix Miracle Whip and Good Seasons dressing together.
Add this mixture to noodles.
Add all other ingredients.
Toss well to coat vegetables.
Combine pasta and vegetables; toss well.
Mix Italian dressing and Good Seasons powder together.
Pour over pasta/vegetable mix. Sprinkle cheese over salad.
Toss well and chill.
Pre-heat oven to 350 degrees.
Beat the eggs.
Dip chicken pieces in egg, then bread crumbs.
Heat oil in large saute pan til hot then add chicken in batches if necessary.
When they are golden, transfer to a 9 x 12 baking dish.
Drain the artichokes and mushrooms and sprinkle over chicken.
Shake the dressing and pour over the chicken mixture.
Place in pre-heated 350 degree oven for 30 minutes or so till bubbly and chicken is cooked through.
Prepare 1 cruet of Good Seasons dressing; mix in 1 clove of garlic.
Pour over chicken.
Store in airtight container in refrigerator for 4 to 6 hours or overnight.
May be grilled or baked until done, usually 30 to 40 minutes.
Cut all vegetables into bite-sized pieces.
Mix Good Seasons Dressing with oil and vinegar and shake well.
Toss dressing with all vegetables and marinate overnite.
This will keep for 2 weeks. Use a Tupperware container to seal well.
Makes a large quantity.
Mix together dressing mix, lemon juice, 2 tablespoons of the oil, parsley and black pepper.
Heat remaining 2 tablespoons of oil over medium heat in large skillet.
Add shrimp and cook for about 1 minute, then add minced garlic, stirring often.
Cook for about 2 more minutes; do not overcook shrimp.
Stir in dressing mixture and boil on medium heat for 1 minute.
Cook tortellini al dente.
Drain.
Let cool for a short time (15 minutes).
Then add Good Seasons dressing (already prepared in salad dressing bottle).
Then mix in remaining ingredients.
Serve well chilled.
Follow the directions instructed on the back of the dry dressing mix package with the following adjustment: Instead of adding all regular vinegar to the \"V\" line on the cruet, add 1/2 cider vinegar and 1/2 balsamic vinegar.
Tastes great on greens!
I think it tastes it's best at room temp; so it would probably last that way for a few days; after then if it's not used, throw it in the fridge.
Cut tomatoes and peppers into bite sized pieces.
Thinly slice red onion.
Add Good Seasons dressing (tastes best when using Jersey tomatoes from your own garden!).
Mix dry Good Seasons dressing with cream cheese.
Spread cream cheese mixture over the rye bread.
Place a skinless piece of cucumber on each piece of bread over the cheese.
Sprinkle the dill weed over the cucumber slices.