Spread pretzels on jelly roll pan.
Combine oil, dressing mix, dill weed, lemon pepper and garlic powder in bowl; mix well.
Pour over pretzels.
Stir well.
Bake at 325\u00b0 for 15 minutes.
Store in airtight container.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
br>You can quadruple this recipe and make as many as
anilla, coconut optional.
This recipe is transcribed as written in
br>1 pound of sweet Italian sausage.
1 pound of
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2
asta and the tomatoes, this recipe uses a lot of salt
In a saucepan, melt the butter, garlic and essence.
Stir and mix until boiling.
Place the pretzels in a large bowl.
Drizzle the butter mixture over the pretzels and coat as best you can.
Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
GREAT with ice cold PEPSI (or beer if you must!).
or the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion
eef with garlic powder and Italian seasoning.
3 Drain grease
Break pretzels in small pieces.
Spread on cookie sheet. Combine remaining ingredients.
Pour mixture over pretzels.
Mix thoroughly until all pretzels are coated.
Bake 6 minutes.
Take out and stir.
Bake 3 minutes.
Take out and stir.
Bake 3 minutes. Take out and stir.
r baking dish, coat with Italian dressing and evenly season with
In a very large bowl, combine popcorn and pretzels.
Stir gently while spraying mixture with cooking spray.
Immediately sprinkle with Italian seasoning and garlic powder.
Toss to coat well.
Store in tightly covered container.
Makes 10 (1 cup) servings.
Each serving: 90 calories, 2 gm protein, 15 gm. carbohydrate, 0 mg cholesterol, 240 mg. sodium and 1 gm fat.
Mix first three ingredients, put broken pretzels in bowl and pour oil mixture over the pretzels.
Soak 10 minutes, then stir often.
Pour on a cookie sheet and bake for 5 minutes at 325\u00b0.
Melt bark in microwave on High for 1 1/2 to 2 minutes.
Stir and heat 30 seconds more if needed to melt the bark.
Dip pretzels into warm bark, then place them on wax paper covered cookie sheets. Once cookie sheet is full, place pretzels in freezer for 3 to 5 minutes.
Remove and store in covered container in refrigerator. Recipe may be divided in half.