RESSING: Mix 3/4 cup Marzetti(R) Light Balsamic Vinaigrette Dressing
Toss with cookie crumbs and Marzetti Old Fashioned Caramel Dip.
rain apples and toss with Marzetti Old Fashioned Caramel Dip. Spoon
Cook noodles; drain and set aside.
In a skillet, saute mushrooms and onion in butter or margarine.
In a large bowl, combine noodles, mushrooms and onion.
Toss well.
Add salt and pepper.
Stir in T. Marzetti's fresh buttermilk Ranch dressing. Serve hot or cold.
Refrigerate leftovers.
Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.
Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.
In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.
Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.
Bake for 20 minutes or until lightly brown. Serve warm.
astry blender. Stir in the Marzetti's Coleslaw Dressing until you
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
nions and bell peppers, this recipe does not freeze as well
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.
br>Add 1/3 cup Marzetti Old Fashioned Caramel Dip and
Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.
in a large mixing bowl, add slaw mix, pepper, onion powder, celery seeds, red wine vinegar, white balsamic vinegar and the Marzetti's dressing.
mix the slaw very well. It will seem like you do not have enough dressing, but you do (once it sets for several hours and you mix it up, it is plenty).
refrigerate for at least 4 hours (all day or overnight is great).
mix & serve.
Pour some ice-cold water over the shallots to mellow the flavor. Drain and pat dry.
Place all ingredients together in a large bowl and toss gently to combine (this can be done a couple hours ahead of time).
Dress with Marzetti's Sweet Italian dressing, to taste, and serve immediately.
ight and creamy.
Add Marzetti Old Fashioned Caramel Dip and
When cream cheese is softened, place in a bowl with the salad dressing, onion soup mix and dash of Worcestershire sauce.
Mix well (using hands).
Shape into a ball and place on a sheet of wax paper, covered with nuts.
Coat ball well and top with maraschino cherry.
Serve with crackers.
Recipe can be doubled to make 2 balls.