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.
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.
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.
Mix green beans, chicken, French dressing and Tabasco together.
Place in refrigerator to chill for 1/2 hour.
Stir in shredded lettuce, olives, butter, tomatoes, onions, celery and pimento.
Toss until all is evenly mixed.
Serve at once on lettuce leaves or endive.
Serves 6.
For Buttermilk Dressing:
Whisk together ingredients in a small bowl and season with salt and pepper.
For Club Hoagie:
Spread some of the buttermilk dressing on the bottom half of the bread.
Place the turkey on top, overlapping the slices. Don't lay them flat but add texture. Add the cheese, then the ham (again, don't lay them flat but add texture), then the tomatoes and bacon. Spread more of the dressing on cut-side of the top half of the bread. Put the top of the bread over the bottom half.
Slice into big wedges and serve.
Lay pork chops in baking pan.
Sprinkle on salt, pepper and onion soup mix.
Pour on French dressing and add enough water to cover the meat.
Bake at 350\u00b0 for 1 1/2 hours.
Preheat oven to 350\u00b0.
Combine salt, pepper, flour, powdered milk and sugar in plastic bag.
Shake 2 or 3 pieces of chicken at a time and arrange into greased dish.
Cut butter into small chunks and place on top of individual pieces.
Sprinkle French dressing in a pattern over chicken, sprinkle with paprika.
Cook uncovered in a 350\u00b0 oven for 1 hour until chicken is done.