Prepare Russian dressing: Whisk mayonnaise and ketchup in
Place half of corn beef and half of cheese on bread and repeat another layer.
Steam until corn beef is hot and cheese is melted.
Layer beef, cheese, sauerkraut, Russian dressing and repeat.
Top with bread.
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.
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.
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.
Cook chicken in a skillet. Add Russian dressing, apricot marmalade and onion soup mix.
Simmer on low to marinate.
Serve over white rice.
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.
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.
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.
nd add to my favorite dressing recipe alog with some of the
he swiss.
Top with Russian dressing \"Russian Dressing\" Recipe #211647 , cover with second slice
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.
br>Generously spread with Russian Dressing (either my delicious recipe or store bought
Mix the russian dressing,soya sauce and brown sugar