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August 19, 2013
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Recipes Using Italian Salad Dressing


Green Bean Salad

8 oz. yellow beans, canned
8 oz. green beans, canned
8 oz. red kidney beans, canned
2-3 tomatoes, quartered
1/2 onion, thinly sliced
6 oz. Italian salad dressing

Drain beans. Mix in a container with tomatoes and onion. Add dressing. Chill in a covered container. Toss and serve. Can add black olives, mushrooms or zucchini.
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Spaghetti Dish

1 pound spaghetti, broken in half
1 (10 ounce) package frozen chopped broccoli
Fresh garlic
1/4 cup olive oil
1/4 cup red sweet peppers
1/4 cup Italian salad dressing

Cook spaghetti according to package directions. In separate pan sauté sliced garlic until brown and red peppers in olive oil; set aside. Cook broccoli until soft. Combine spaghetti and broccoli in a large bowl. To this add Italian salad dressing and mix well. Add garlic and sweet pepper. Stir well. Salt and pepper to taste. Garnish with grated cheese, serve hot.
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Vegetable Pasta Salad

8 ounce elbow or twist pasta
4 cup hot tap water
1 teaspoon oil
2 cups broccoli florets
2 cups sliced yellow squash
1 medium carrot, thinly sliced
1-2 cloves garlic, crushed
1/3 cup chopped onion
1 cup thinly sliced radishes
1 cup Italian dressing

Combine pasta, water and oil in a 2 quart micro proof casserole. Microwave on high power uncovered, 10-12 minutes or until pasta is tender; drain. Rinse in cold water and set aside in large bowl. Combine broccoli, squash and carrot slices in same 2 quart casserole. Cover, microwave on high power 3 minutes or until crisp-tender; drain. Add to pasta with garlic, onion, radishes and dressing; toss well to coat. Cover; refrigerate several hours or overnight.
Makes 8 servings.
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Baked Chicken and Veggies

4 chicken breast halves
1/3 cup bottle Italian salad dressing
2/3 cup uncooked rice
1 (16 oz.) bag broccoli, carrots, water chestnuts and red pepper (combination)
1 cup (2.8 oz.) Durkee French-fried onions
1-3/4 cup chicken bouillon
1/2 teaspoon Italian seasoning

Place chicken breasts in an 8 x 13 inch baking dish. Pour salad dressing over chicken. Bake, uncovered at 400 degrees for 20 minutes. Place rice, vegetables and 1/2 can of French-fried onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables. Bake, uncovered 25 minutes. Top with remaining onions. Bake 2 to 3 minutes. Yield: 4 servings.
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Rice Salad

1/2 c. Italian dressing
1/2 c. water
1 c. Minute Rice
1 (10 oz.) pkg. frozen peas, uncooked
1 (4 oz.) can mushrooms
1/4 c. chopped green onions
1/2 c. chopped celery
1 sm. jar pimientos
2 tbsp. chopped green pepper
2/3 c. mayonnaise
1/2 c. sliced water chestnuts

In a saucepan, bring dressing and water to a boil. Remove from heat and add rice; cover. Let stand 5 minutes and add peas. Cool. Add remaining ingredients; mix and chill.
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Fresh Spinach Salad

1 (6-1/4 oz.) box Uncle Ben's Long Grain & Wild Rice
1/2 cup Italian dressing
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 cup chopped green onion
1/4 cup real bacon bits
2 cup chopped fresh spinach

Cook rice as directed on box, omitting butter. Add Italian dressing, soy sauce, sugar and refrigerate. When cool, add bacon bits, onion and spinach. Toss and serve.
Makes 4 Servings
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Beef K-Bobs

1 small bottle Italian dressing
1 tablespoon soy sauce
3 tbsp. lemon juice
Beef Kabobs

Place frozen beef kabobs in plastic bag, add marinade, close bag securely. Lay on plate and place in the refrigerator for 12 hours or more. Broil 6 inches from heat, 8 minutes on the first side and 6 minutes on the second side.
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Spaghetti Salad

1 lb. box extra thin spaghetti
1 small bottle Italian dressing
2 diced tomatoes
1 to 2 thin sliced cucumber
5 (top) scallions, diced
1/2 grated bell pepper
2 to 3 grated carrots
1 tsp. crushed red pepper
Salad onion flakes (to taste)
Garlic powder (to taste)
Paprika
McCormick Salad Supreme for seasoning
Finely grated cheese

Mix all ingredients together the night before, this will allow the flavors to blend together.
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Baked Chicken

1 chicken cut up (or favorite chicken pieces)
1 small bottle Wishbone Italian dressing

Place skinless chicken parts in baking pan. Pour whole bottle of Wishbone Italian dressing over chicken. Bake at 350 degrees turning chicken once. Bake 1 hour or until chicken is done.
Number of servings depends on amount of chicken used.
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Honey Baked Chicken

1 clove garlic
1 cup honey
2 cups Wishbone Italian dressing
4 Chicken Breasts, skinned
1 tsp. salt and pepper

Chop 1 clove of garlic fine, add salt and pepper. Add 1 cup of honey and 2 cups of Italian dressing. Mix in a large bowl. Marinate chicken for 1 hour, then put pan in oven and pour over remaining sauce. Cook at 350 degrees for 1 hour to 1-1/2 hours until chicken is golden brown.
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Italian Baked Chicken

4 chicken breasts, skinned
2 cups Italian Dressing
1 cup Italian Style Bread Crumbs

Marinate chicken in Wishbone Italian Dressing (preferably overnight). Take chicken out of marinate and completely cover with bread crumbs. Put in baking pan and bake at 350 degrees for about 1 1/2 hours or until done. This chicken is very moist.
Makes 4
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Marinade for Brisket

1 tablespoon liquid smoke
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon onion salt
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/3 cup Wishbone Italian Dressing
1 teaspoon black pepper

Combine all ingredients. Brush on 4 or 5 pound brisket on both sides. Wrap in foil. Refrigerate overnight. Leave in foil and bake at 275 degrees for 4 or 5 hours, or until tender.
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Avocado Salad

1 head lettuce
1 can drained mandarin oranges
1 small avocado, sliced
1 cucumber, sliced
1 purple (red) onion, sliced
1 cup Wishbone Italian dressing
1/4 cup orange juice

Wash, dry and tear lettuce into large bowl. Add mandarin oranges, avocado slices, cucumber slices, and sliced onion. Toss to combine well. Mix together dressing and orange juice. Immediately before serving, pour over salad and toss lightly.
Makes 4-5 Servings
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Stuffed Artichokes

1 can artichoke bottoms, drained
1 small bottle Wishbone Italian Dressing
1 package frozen Stouffer's Spinach Soufflé, thawed
1/4 cup bread crumbs, mixed with 1/4 cup melted butter

Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at 400 degrees for 20 minutes.
Serves 6 to 8.
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Stuffed Mushrooms

1 pound large mushrooms
1/4 cup Wishbone Italian
1 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon parsley, chopped finely

Remove and finely chop mushroom stems. Combine dressing, bread crumbs, cheese, parsley and chopped mushroom stems in medium bowl. Fill each mushroom cap with bread crumb mixture; arrange in shallow baking dish. Add water to barely cover bottom of dish. Bake in preheated 350 degree oven for 20 minutes.
Makes about 24 appetizers.
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Hello Nancy, Kitties, and Nancylanders! Sue K was asking how to preserve Hungarian Wax Peppers. Sue, I love peppers like these because they're so easy to deal with. Just rinse and pat dry, cut off the stem end, shake out the seeds, and cut into rings. Fill small freezer bags with the rings, squeeze out excess air (or suck out with a soda straw), and pop in the freezer. They'll hold their color and flavor right through to next season's garden. When you need some peppers, just take out what you need and add to your recipe. I think you'll be very happy with your peppers!
Sue (Cooky) in Indiana


Cranberry Conserve
yield: 2 quarts

3 cups cranberries
1 cup diced apple ( any sweet one)
11/2 cup water
1 cup crushed pineapple 3 cups sugar

Wash cranberries and apple. Cook 10 minutes in water or until tender. Add pineapple and sugar and boil till mixture syrups and sheets off
a spoon. Let stand until thickened. Put into sterilized jars and seal.
ENJOY! Judy in Montana
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Nectresse 


Green Tomato Pickles

20 pounds green tomatoes
2 cups salt 1 medium cabbage
6 large white onions
8 cups sugar
2 quarts apple cider vinegar
4 tablespoon celery seed
1 cup mustard seed
1/2 tablespoon all spice
1/2 tablespoon cayenne (optional)
1 tablespoon each black pepper, cloves and cinnamon

Peel and slice tomatoes to medium thickness; soak in salt overnight.

Drain salt off and rinse once. Grind cabbage and onions. Combine with tomatoes and add remaining ingredients. Boil 15 minutes. Put into sterilized jars and seal Enjoy!!

I have not done this recipe yet but the pickles my neighbor gives me are great. This is her recipe
Judy in Montana
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Mr. Food 


Green Bean Chow Chow

1 cup apple cider vinegar
1/2 cup sugar
1 tsp turmeric
1 tsp mustard powder
1/2 tsp plain salt( no iodized salt)
1 cucumber chopped
1=9oz package frozen cut green beans
1 medium onion sliced
1/2 cup sliced thin celery
3/4 cup sliced carrots
1/2 cup chopped green bell pepper

Prepare from 1 day to 2 weeks before serving. Combine first 6 ingredients. Add remaining ingredients and heat to boil. Simmer covered 10 minutes or until veggies are tender and crisp. Refrigerate until serving time. Drain and serve as a relish.
ENJOY! Judy in Montana
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Crock Pot Garlic Potatoes

5 lbs. potatoes, diced
1 cup water
1 cup butter-cut into chunks
3/4 tsp. garlic powder

Add potatoes, water, butter and garlic powder to Crock Pot. Cook on high for 4 hours. If you want add 1 cup of milk and mash the potatoes.
Francine
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Cole Slaw with Cashews

1 bag (16oz) shredded cabbage
1 pkg. (32oz) chicken flavor ramen noodles
6 green onions- thinly sliced
1 cup cashews or peanuts
1 cup water
1 tsp. cornstarch
1/2 cup sugar
1/3 cup white wine vinegar
1/4 cup olive oil
flavoring packet - ramen noodles

In large bowl, combine cabbage, ramen noodles, onions and nuts. In small saucepan-combine water and cornstarch, bring mixture to boil. Stirring constantly. Continue to boil 1 or 2 minutes. Add sugar and stir until dissolved. Remove from heat. Add vinegar, coil, and flavorful packet , stir to mix. Add dressing to cabbage mixture and stir until well mixed. Refrigerate until ready to serve.
Francine
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Pepperoni Pizza Potato Skins

6 small russet potatoes
1/4 cup olive oil
shredded mozzarella cheese
pizza sauce
diced pepperoni

Preheat oven to 400 degrees. Scrub the potatoes clean. Brush each potato with olive oil in baking tray and bake in oven for about 35 minutes or until potatoes are tender. Let potatoes cool a bit. Cut potatoes in half and scoop out the inside just
leaving a bit on skin. Brush again inside of the potato skin with olive oil and place in oven again for about 5 to 10, turn them over and bake for another 5 to 10 minutes until nice and crisp. To assemble your potato skin with pizza sauce, some shredded mozzarella, and diced pepperoni. Garnish with parsley.
Francine
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HELP! Several years ago one of your fine cooks posted a recipe for a chocolate zucchini cake that was made from a chocolate cake mix. It was fabulous! I've lent it and lost it.
Nanette, Indiana


Here are more recipes using pumpkin that Phyllis could serve at the upcoming shower.
Robbie IN

Pumpkin Amaretto Cheesecake

11 whole graham crackers, crushed (about 1 1/2 cups crumbs)
1/4 cup sugar
1/3 cup unsalted butter, melted
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup packed light brown sugar
2 cups fresh pumpkin pureé or 1 (16 oz.) can solid pack pumpkin
2 egg yolks and 4 egg whites
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. flour
2 Tbsp. each whipping cream and Amaretto
Whipped cream, optional

Preheat oven to 325°F. In a 9" springform pan, mix graham cracker crumbs, sugar and melted butter. Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan. Bake 8 minutes. Remove from oven and cool.

In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth.

Stir in brown sugar; blend until thoroughly mixed. Add pumpkin and add egg yolks one at a time, blending after each addition until smooth. Add 1/2 the egg whites at a time, blending well after each addition.

Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.

Pour mixture into prepared crust. Set springform pan in a large roasting pan and fill with 1/2" tap water. Bake 1 hour, or until knife inserted in center comes out clean.

Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator. To serve, top with whipped cream if desired. Bake and refrigerate this cheesecake a day ahead for best results.
10 servings
Robbie IN
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This is for Joyce 8/13 newsletter. This is a great recipe compliments of Dennis at The Prepared Pantry. I prefer to make our salad dressings, so we can control the salt.
Robbie IN

Raspberry Vinaigrette

2 tablespoons red wine vinegar
2 tablespoons water
1/4 cup sugar
1/2 teaspoon salt- I omit this.
1/4 teaspoon white pepper
1 cup individually frozen raspberry, puréed and strained to remove the seeds

Stir the salt and sugar into the vinegar and water to dissolve. Add the pepper. Add the pureed berries and whisk or shake.
Dennis The Prepared Pantry
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I would like to share a recipe that I may have shared in the past. However, since school has now started, I thought it would be good to send in again.
Sara in FL

Breakfast On the Go

About 8 eggs
Chopped green peppers, optional
chopped onions, I use a medium one
Grated cheddar cheese
Sausage, cooked and drained
milk for eggs, about 1/4 cup
Salt & Pepper to taste

Grease a muffin pan, set aside. Cook sausage, green peppers and onion, drain well. Mix eggs and milk in a bowl. Add the cooked sausage, peppers, onions and cheese to the egg; mixing in well. Pour into greased muffin pan, dividing mixture into 12 muffin tins. Bake at 350º for about 25 minutes or until eggs are set. Remove from muffin pan after slightly cooling. Let cool completely before storing. Store in a zip-lock bag and refrigerate. To serve, microwave just until heated. Serve!

NOTE: Any ingredients you like may be substituted for this.

ENJOY! Great breakfast when you are in a hurry.
Sara in FL
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Good morning Nancy and to all.
I am really hungry for some good French Onion Soup. I have never made any and am hoping that there are those who have and have a fantastic and easy recipe to share. Thanks so much, in advance for helping me. Please give me detailed instructions on how to make.
Sara in FL


Carolyn - Illinois was looking for a recipe for Tomato Preserves. I have made the following recipe for several years and everyone really seems to enjoy it.

And thank you Nancy for all that you do for every one of your readers.

Spiced Tomato Jam

2-1/4 pounds ripe tomatoes
1/2 cup fresh lemon juice
Grated peel of 1 lemon
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 (2-ounce) package powdered pectin
4-1/2 cups sugar

Peel and core tomatoes and chop. Use food processor if available. Place tomatoes in a saucepan, bring to a boil and simmer, stirring occasionally, for 10 minutes.

Measure 3 cups tomato pulp into a heavy 6 to 8-quart pan. Add lemon juice, lemon peel, the spices and pectin, mixing well.

Bring to a full rolling boil, stirring occasionally. Add sugar all at once. Bring to a full rolling boil again. Boil for one minute, stirring constantly.

Remove pan from heat. Pour mixture into hot, sterilized jars and seal. Be sure to leave 1/2-inch head space before sealing.

Process in boiling water bath for 10 minutes.
Makes about 7 1/2 pint jars.
VT Maid in PA
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