imple Pizza Dough according to recipe.
Preheat the oven to
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Brown bacon and onion in skillet. Take from heat and drain off grease and crumble bacon. In saucepan heat sugar, vinegar and water until sugar is dissolved. Remove from heat. In large bowl mix all ingredients together while warm. Keep refrigerated in a sealed jar. Serve on a lettuce salad or with watercress.
While still warm cut unpeeled potatoes into 1 inch cubes. Gently toss together potatoes, onions and salad dressing.
Dust with paprika or pepper.
Garnish with fresh chives.
Serve warm or at room temperature.
Serves 4 to 6.
Cook potatoes in skins in water to cover in saucepan until tender; drain.
Cut into quarters.
Combine with green onions, bacon, salad dressing, salt and pepper in bowl.
Mix well.
Serve warm or chilled.
While still warm, cook potatoes into 1-inch cubes.
Gently toss together potatoes, onions and salad dressing.
Dust with paprika or pepper.
Garnish with chives.
Serve warm or at room temperature.
When cool enough to handle, cut potatoes into 1-inch cubes. In large bowl, combine potatoes, onions and salad dressing; toss gently.
Dust top with paprika.
Garnish with chives.
Serve warm or at room temperature.
Serves 4 to 6.
Mix together lettuce, green pepper, onion and celery and put in 13 x 9-inch pan.
Mix together peas, eggs, cheese, bacon, salad dressing and sugar and put on top of first layer.
Mix some cheese and bacon with dressing.
When complete, cover with foil and put in fridge overnight.
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.
Combine the sugar, cocoa, salt, 1 cup warm water, flour and salad dressing.
Add 1 cup warm water, in which the soda has been dissolved, and the vanilla.
Beat ingredients for 2 minutes.
Bake at 350\u00b0 for 45 minutes in a loaf pan.
Cream sugar, salad dressing, cocoa, warm water and soda; add flour, salt and vanilla. Beat 2 minutes. Bake 30 minutes at 350\u00b0 in 2 layer cake pans or 1 (13 x 9-inch) pan.
In a bowl mix sugar, vinegar and salad dressing.
Add all ingredients.
Add bacon before serving.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Measure sifted flour, sugar, cocoa, baking soda and salt into large bowl.
Add salad dressing, warm water and vanilla.
Mix thoroughly and bake in 8 x 8 x 2-inch pan for 40 minutes at 350\u00b0.
Mix sugar, salad dressing, cocoa and soda.
Add warm water. Add sifted flour, salt and vanilla.
Beat by hand for best results. Bake in greased cake tins (two layers) for 20 minutes or a 13 x 9-inch pan for 30 minutes at 350\u00b0.
Sift together flour, sugar and cocoa, then add salad dressing. Dissolve soda in water and add to mixture.
Add vanilla and beat until creamy.
Bake in loaf pan 25 minutes at 375\u00b0.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or use paper liners. Sift all-purpose flour, baking soda and cocoa together and set aside.
Whip salad dressing, white sugar, water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Divide batter into prepared muffin pans.
Bake in preheated oven for 15 to 25 minutes.
In large bowl, toss potatoes, sweet pepper and peas.
In blender, combine salad dressing, chili peppers, salt, pepper and garlic.
Blend until smooth.
Toss with potato mixture.
Chill.