Line a 9 x 1-inch pan with mixture of pretzels, oleo and 4 teaspoons sugar.
Bake at 400\u00b0 for 6 minutes.
Cool.
Combine the next 3 ingredients and spread over cooked crust.
Mix the remaining ingredients and let thicken slightly.
Pour over cream mixture and refrigerate.
Set out 1/2 hour before serving.
Cut into squares. Serves 12.
ork in pan.
Make salad; Line crispy tortillas with romaine
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.
Pam spray a 9 x 13 x 2-inch Pyrex dish. Mix margarine, brown sugar and pretzels. Cover bottom of Pyrex dish and cook at 350\u00b0 for 5 to 10 minutes.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small
nd add them to the salad.).
Make the dressing: Mash
In a bowl, mix the pretzels, parsley and egg and pour
ver the top of the salad. A creamy blue cheese or
efrigerator til ready to mix salad ingredients together.
When ready
Using a food processor or blender, crumb the pretzels until fine.
Mix pretzels, melted butter, and 1/4 C sugar.
Press into 9 x 13 pan.
Bake 10 minutes@ 350 degrees.
Cool.
Blend cream cheese, 1 C sugar, and whipped topping.
Spread on cooled pretzel layer.
Bring pineapple juice to a boil.
Dissolve jello in hot pineapple juice.
Add strawberries with juice and stir until thawed and jello is partially set.
Spread over cream cheese layer.
Refrigerate 4 hours or overnight.
Cut into squares to serve.
Preheat oven to 375\u00b0.
Mix lemon juice with mayonnaise. Combine all ingredients except pretzels in a large bowl.
Stir until well mixed.
Pour into a 7 x 11-inch casserole dish sprayed with nonstick cooking spray.
Sprinkle crushed pretzels on top and bake at 375\u00b0 for 25 minutes.
Remove and serve.
Entire recipe makes 8 servings.