Betty Crocker Italian Dressing Recipes

BETTY CROCKER ITALIAN DRESSING

Steps:

• Shake all ingredients in tightly covered container.
• Refridgerate for at least 2 hours.
• Shake before serving.

ITALIAN BREAD DRESSING

Steps:

• Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown. Remove from heat; stir in sage, salt and pepper. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes. Bake 15 minutes or until light brown; return to bowl.
• Meanwhile, in medium bowl, place the dried fruits. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits. Drain; add to seasoned bread cubes.
• Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish. Bake uncovered 40 to 45 minutes or until golden brown.

ITALIAN NEW POTATO SALAD

Steps:

• Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until potatoes are tender; drain.
• In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and olives; toss. Cover and refrigerate 1 to 2 hours or until chilled.

ITALIAN PASTA SALAD

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)

Steps:

• Cook potatoes unpeeled. (they don't fall apart this way!).
• Drain and cool.
• Peel and cut into cubes.
• Stir in onion, italian salad dressing, salt, and pepper.
• Cover and refrigerate ate least 2 hours.
• Toss with mayonnaise.
• Add celery and eggs, mixing gently.

BETTY CROCKER GREAT CAESAR SALAD

Steps:

• Prepare Garlic Croutons. Heat oven to 400°F Trim crusts from bread. Spread both sides of bread slices generously with margarine or butter; sprinkle with garlic powder. Cut into 1/2-inch cubes. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring ocassionally, until golden brown and crisp, 10 to 15 minutes. MICROWAVE DIRECTIONS: Prepare croutons as directed above. Place in a square microwavable dish, 8x8x2 inches. Microwave uncovered on high (100%), stirring every minute, until golden brown and crisp, 4 to 7 minutes. Let cool.
• Prepare Coddled Egg: To coddle egg, place cold egg in warm water. Heat enough water to boiling to cover egg completely. Immerse egg in boiling water with spoon; remove from heat, remove from heat. Cover and let stand 30 seconds. Cool egg immediately in cold water to prevent further cooking.
• Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired. Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad; toss. Sprinkle croutons and cheese over salad; toss.

ZESTY ITALIAN CHICKEN

Steps:

• Heat oven to 375°F. Place chicken, skin sides down, in ungreased rectangular pan, 13x9x2 inches.
• Mix remaining ingredients. Brush half of mayonnaise mixture over chicken.
• Cover and bake 30 minutes. Turn chicken; brush with remaining mayonnaise mixture. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil.) Discard any remaining mayonnaise mixture.