Start by making the dressing, in a shaker (such as
owl. Add the salt and French dressing, tossing to coat (You can
Place chicken in long casserole dish and cover with French dressing topped with onion slices.
Bake at 350\u00b0 for 1 1/2 hours. Serve over rice.
Drain green beans.
Make 12 bundles and wrap with 1/2 slice of bacon; secure with toothpick.
Place in casserole dish and pour 1/2 bottle French dressing over beans.
Bake at 350\u00b0 until done. Serves 8.
Boil potatoes and set aside to cool. When cool, cut to desired size cubes.
Prepare the hard boiled eggs. When cooled, remove yolks and discard. chop the egg whites.
Combine mayonnaise, french dressing, and vinegar.
Add salt, pepper, sugar, celery seed, pickle and onion mix, and egg whites. Mix thoroughly.
Add potatoes and mix well.
Chill before serving.
Brown meat with taco seasoning mix, drain greese. While meat is browning, chop onion and mix onion, lettuce and shredded cheese. Let meat cool a little and then add sour cream and french dressing. At meat mixture and crushed doritos to lettuce, when ready to serve.
Drain corn and pimiento.
Chop the pimiento into tiny bits and mix with corn, onion, green pepper and cucumber. Combine with French dressing and mix well. Chill and serve on large lettuce leaves.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Combine rice, shrimp, salt, lemon juice, green pepper, onion, olives and cauliflower in salad bowl, toss. Combine French dressing, pepper and mayonnaise, mix well. Spoon over salad, chill thoroughly. Serve on a lettuce bed. 4 servings.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, toss together cooked pasta, celery and green onions. Mix in French dressing, thousand island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerator at least 3 hours.
In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing.
Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter!
Mix in the mayonnaise (if using) for a creamy-style French dressing.
Place in the fridge for a couple of hours before serving.
In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
Roast the chickens.
Cool and pick off bones. Dice.
Marinate in French dressing overnight.
Next day, cook macaroni until tender.
Blanch and cool. Boil, peel and dice the eggs.
Drain and flake tuna.
Mix together diced marinated chicken, tuna, eggs, macaroni, peas, celery and onion.
Mix together salad dressing and sugar. Blend in with the other ingredients.
Best if refrigerated overnight.
Bake chicken pieces at 350\u00b0 until cooked.
Cook frozen peas until tender.
Boil potato pieces until cooked; do not overcook. After the chicken is cooked, drain the grease from the pan and drain the water from the potatoes and peas.
Combine chicken, potatoes and peas.
Shake bottle of dressing well and add to chicken mixture.
Fill dressing bottle halfway with water and pour into 4 corners of the pan.
Put pan back into oven for 15 minutes.
Season chicken with next 3 ingredients.
Place in single layer in shallow baking pan.
Baste with French dressing.
Bake, uncovered, at 350\u00b0 for 1/2 hour.
Baste with French dressing. Bake, uncovered, 15 minutes longer or until brown and tender. Yield: 4 to 5 servings.
Brush chicken with dressing; add seasoning.
Bake at 400\u00b0 for 30 minutes.
Turn over; brush with dressing.
Bake at 300\u00b0 for 30 minutes.
Simmer onion in butter.
Add mushrooms and bouillon. Make paste from cornstarch and water.
Add to bouillon mixture to thicken.
Pour over chicken and bake at 350\u00b0 for 30 to 40 minutes. Serve hot noodles or rice.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and
Wash potatoes and cook in jackets until tender. Peel and cut in 1/2-inch cubes.
Pour French dressing over warm potatoes and let stand several hours.
Combine celery, salad dressing, parsley, onion and diced eggs. Salt and pepper to taste. Combine with potatoes and mix lightly.
Chill.