Prepare Russian dressing: Whisk mayonnaise and ketchup in
utter.
Generously spread with Russian Dressing (either my delicious recipe or
Boil potatoes in jackets; peel and cut into cubes while still warm.
Add seasonings, Russian dressing and mayonnaise mixed with vinegar.
Chill.
Shortly before serving, add radishes and celery, adding more dressing if necessary.
Cut an \"X\" in chicken breasts; place in baking dish, meaty side up.
Mix onion soup, red Russian dressing and peach preserves. Pour over chicken breasts and bake at 350\u00b0 for 1 hour.
Serve with rice using sauce as gravy.
Mix onion soup mix, Russian dressing and apricot preserves together.
Pour the dressing mixture over chicken, using 9 x 13-inch baking pan.
Bake at 350\u00b0 for 30 to 45 minutes or until chicken is completely cooked.
Arrange chicken in dish.
Mix onion soup, Russian dressing and apricot preserves.
Pour over chicken.
Cook in a 350\u00b0 oven for 40 to 50 minutes.
Mix Russian dressing, preserves and onion soup.
Pour over chicken and refrigerate overnight.
Bake at 350\u00b0 for 1 hour.
Simmer onion soup mix, Russian dressing and water for 10 minutes.
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.
Mix onion soup mix, add 8-16 oz. of Russian dressing and apricot jam together, mix well, about 3 minutes, pour over chicken. Place chicken in a crockpot or slow cooker.
Pour mixture over chicken and cook for 6-8 hours on low or 4-5 hours on high.
Serve over a bed of steamed or cooked rice.
Place chicken pieces in a nonstick casserole dish.
Mix together red Russian dressing, dry soup mix and apricot preserves. Pour mixture over chicken pieces.
Cover with aluminum foil. Bake 20 to 25 minutes, covered.
Uncover and bake for another 10 to 15 minutes.
Place chicken in baking dish.
Coat with apricot preserves and Russian dressing.
Sprinkle onion soup mix over chicken.
Pour water into dish.
Cover and bake 1 hour at 350\u00b0.
Uncover and place pineapple slices on chicken.
Finish baking, uncovered, for 30 minutes.
Mix the Russian dressing, soup mix and apricot preserves together in an 8 x 8-inch baking or casserole dish.
Place chicken in dish.
Bake for 1 hour at 350\u00b0, uncovered.
Serve over rice.
Mix jelly, Russian dressing and soup mix.
Dip chicken into mixture.
Bake at 350\u00b0 for 30 to 40 minutes, until done.
Cook chicken in a skillet. Add Russian dressing, apricot marmalade and onion soup mix.
Simmer on low to marinate.
Serve over white rice.
Dissolve soup mix in water.
Add other ingredients.
Place 4 chicken breasts in casserole.
Cover with sauce.
Cover and cook for 1 hour at 350\u00b0.
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.
For the Dressing.
Combine the ingredients in
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.
For the dressing, place roasted chiles, cucumbers, cilantro,