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.
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.
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Top with Russian dressing \"Russian Dressing\" Recipe #211647 , cover with second
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.
ork in pan.
Make salad; Line crispy tortillas with romaine
lices on top of the salad in a ring along the
ed and pour 1 cup Russian dressing over meat and add
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.
Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
Stir until well combined in separate bowl.
Place chicken in glass baking pan.
Pour dressing mix over chicken and bake uncovered at 350\u00b0F for 40-50 minutes, until chicken is cooked through.
Served best over Jasmine rice.
Enjoy!
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.
Cook ground beef and drain.
Add taco seasoning mix.
Layer in large container, lettuce, tomato, ground beef mixture, drained kidney beans and shredded cheese.
Just before serving add crushed tortilla chips; top with Russian dressing and serve.
Flour chicken on both sides.
Put in a large baking dish. Sprinkle onion soup mix over chicken.
Heat Russian dressing and apricot preserves in saucepan.
Pour over chicken.
Cover with foil.
Bake 1 hour at 350\u00b0.
Serve over rice.
Cut chicken into parts and put into a foil-lined 9x13 baking dish.
Pour salad dressing over the chicken.
spread cranberry sauce.
sprinkle onion soup mix.
Bake at 350 F for 45 minutes to 1 hour, basting or turning occasionally.
For Grill:
Place pork chops on foil.
Pour Russian dressing over pork chops.
Cut garlic gloves and put over pork chops. Cover pork chops with foil and grill for 1 hour at medium temperature. Or, oven bake pork chops for 30 minutes, pour off grease and pour Russian dressing over pork chops.
Add garlic and bake at 350\u00b0 for 40 minutes.
Mix dressing ingredients together; set aside.
Place chops in a single layer in a shallow casserole dish.
Top with slice of onion and bell pepper.
Pour pineapple over top and cover with Russian dressing.
Bake covered in preheated 375\u00b0F oven for 1 hour.
Serve over rice.
Put the Russian dressing in a bowl. Mix
Mix sour cream and salad dressing.
Season chicken breast halves.
Spray shallow glass baking dish with Pam.
Place chicken in baking dish and pour sauce over it.
Cover with foil and bake for 45 minutes in a 350\u00b0 oven.
Uncover and cook about 10 to 15 minutes more.
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.
Mix all ingredients-except sauce ingredients-together in a large bowl.
Roll into balls and fry in a large skillet.
Combine the peach jam, salad dressing and soup mix in a saucepan.
Cook over medium heat until blended.
Pour over meatballs and simmer for 5 minutes.
Serve over rice.
For sauce, combine Russian dressing, soup mix and preserves. Mix well.
Pour over 6 chicken breasts in a buttered 9 x 13-inch baking pan.
Bake at 300\u00b0 for 1 1/2 to 2 hours.