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.
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.
Mix first 3 ingredients in medium saucepan until blended.
Add milk.
Cook until it thickens, stirring constantly.
Cool 15 minutes.
Add salad dressing.
Pour over potatoes while still warm.
Mix sugar and salad dressing in large bowl.
Dissolve soda in water.
Stir salt into flour and add to sugar mixture, a little at a time, alternating with water mixture.
Mix well.
Add 1 teaspoon vanilla and egg.
Mix well.
Pour into greased and floured 9 x 13-inch pan.
Bake at 375\u00b0 until cake tests done.
Mix together salad dressing, water and sugar.
Add to the mixture the soda, flour, cocoa, salt and vanilla.
Mix and bake in loaf pan until done at 350\u00b0.
Ice with favorite frosting.
Mix sugar, cocoa and water to which soda has been added.
Blend in salad dressing gradually.
Stir in flour all at one time, then add vanilla.
Bake at 350\u00b0 for 30 to 40 minutes.
Makes an 8 x 8-inch cake.
Mix first 5 ingredients together.
Then add water and salad dressing.
Mix together until smooth.
Pour into greased and floured 9
x 13-inch pan.
Bake at 350\u00b0 for 40 minutes or until center springs back.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
f chicken well with the salad dressing (there should be a little
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.