Place chicken in the bottom of slow cooker.
Mix Russian salad dressing with dry onion soup mix.
Pour over chicken breasts.
Cover and cook on low 6 to 8 hours.
he cucumber slices on top of the salad in a ring along
Brown chicken breasts in pan with canola oil.
Place in baking dish skin side up.
Brush Russian salad dressing over the chicken and add one can of drained apricots.
Bake at 350\u00b0 until golden brown and tender (approximately 1/2 to 3/4 hour).
Serve over a bed of wild rice and garnish with steamed broccoli.
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
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).
generous 1 cup of vinaigrette.
Salad: Arrange the romaine
Put dressing ingredients into blender, and puree -- toss with salad Ingredients and that's it!
Hint: You can prepare double the amount of the salad mix then save 1/2 the dressing and have 2 meals. This makes a great big salad.
Hint #2 : Don't put the dressing on until right before you eat if you want it to stay crisp!
Combine the first 6 ingredients in a mixing bowl.
Whisk together until blended.
Add 2 jars hearts of palm, drained and sliced into 1/2-inch rings.
Add tomato cut into thin wedges (you may substitute grape tomatoes if desired).
Place mixture in refrigerator for several hours.
Blend in 1 bag of European salad mix.
You could cut up your own lettuce, but I look for all the time saving shortcuts I can find.
gredients layered over the top of the salad. A creamy blue cheese
semble salad together, in a medium sized bowl, add some of
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
specifically the [inner white] stalks of celery plus the leaves. The
Pat your chicken pieces with paper towel to dry and put into a 9x13 inch pan.
Coat chicken with marmalade
sprinkle chicken with the soup mix.
cover the chicken completely with russian salad dressing.
Bake for one (1) hour at 350 degrees and ENJOY.
ed and pour 1 cup Russian dressing over meat and add
Marinate each vegetable separately with 1/2 teaspoon Russian dressing.
Divide sections of large round platter using chopped parsley, chopped pimiento and chopped green peppers.
Place vegetables in triangle with point in center of plate.
Pile high. Garnish each section differently with small pieces of smoked salmon, finely chopped hard-cooked egg whites, hard-cooked egg yolks forced through a strainer and small pieces of chicken or ham.
Serve with Russian dressing.
To Prepare the Salad:
Core and slice
In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine the corned beef, cheese, sauerkraut, caraway seed, and Russian dressing. Add cooked macaroni and toss thoroughly. Serve with tomato wedges, if desired.
NOTE: If you don't like sauerkrait, drained coleslaw works just as well. Also, you can make your own Russian dressing by mixing 1/2 cup mayonnaise with 3 tablespoons ketchup.
To assemble, lay half of your bread slices flat on a tray.
Start by spreading 1T of Russian dressing on each slice of bread.
Add Turkey and Roast beef. (approx 4 slices of each depending on how thinly it was cut. I like mine super thin).
Spread about 1-2T of coleslaw on top of the meat.
Add another 1T of Russian Dressing.
Top with sliced pickle and the second piece of bread.
My husband hates pickles, so we serve them on the side . ;).
Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.
Cut rolls open.
Brush outside of rolls with olive oil.
Brush both sides of inside of rolls with russian dressing.
Cut cheese in half, add 4 halves to each roll.
Add 3 slices roast beef, 3 slices corned beef and 2 slices tomato to each roll.
Cut in half.
Heat in your panini press or george foreman grill.
Enjoy.