#2642 - Tomato Soup Fried Chicken

(by Shirley McNevich)

3 cups flour
2 envelopes Lipton cup of soup tomato flavor
1 TBSP paprika
2 envelopes Good Seasons Italian dressing mix
1 tsp. salt
1/2 tsp. pepper
bowl of milk
up to 16 pieces of chicken

In a bowl add flour, tomato soup mixes, paprika, Italian dressing mix, salt and pepper--stir well to mix.  Dip chicken pieces one at a time in the milk, then in the flour mixture to coat, then either fry or bake the chicken.

#2206 - Dill Spinach Dip

(by Shirley McNevich)

1 pint Breakstone's sour cream
1 cup mayo
1 envelope Lipton onion soup mix (dry)
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup chopped parsley
1/2 cup chopped onion
1 tsp. dill weed
1 tsp. dry Good Seasons Italian dressing mix

In a blender add sour cream, mayo, onion soup mix, drained spinach, chopped parsley, chopped onions, dill weed and Italian dressing mix--blend until well mixed. Refrigerate until cold. Serve with raw vegetables.

#2204 - Italian Tuna Dip

(by Shirley McNevich)

1 envelope Good Seasons Italian dressing mix
1 1/2 cups Breakstone's sour cream
1 - 14oz. can albacore tuna (drained and flaked)
1 hard boiled egg (peeled and chopped)

In a bowl add dressing mix, sour cream, flaked tuna and chopped egg--stir until mixed. Refrigerate until cold. Serve with good quality crackers.

#1943 - Sour Cream Vinegar Dip

(by Marylou [Rhone] Williams - friend)

1/2 cup Breakstone's sour cream
1 cup mayo
1 envelope Good Seasons Italian dressing
1/4 tsp. thyme
a dash of cayenne pepper
4 tsp. vinegar
8 tsp. canola oil

In a bowl add sour cream and mayo--stir. Add Italian dressing powder, thyme and cayenne pepper--stir. Add vinegar and canola oil--stir. Refrigerate until cold.

#1802 - Sour Cream Spinach Dip

(by Shirley McNevich)

1 - 16oz. Breakstone's sour cream
1 envelope Good Seasons Italian salad dressing mix
1 - 10oz. frozen spinach (thawed and drained well)
1/2 of a small red bell pepper (finely chopped)
2 TBSP milk

In a bowl add sour cream and salad dressing mix--stir until mixed. Add chopped red bell pepper and milk--stir. Add well-drained spinach--stir until mixed. Refrigerate until cold.

#1665 - Citrus Chicken

(by Shirley McNevich)

1/4 cup canola oil
1/3 cup orange juice
2 TBSP water
1 envelope Good Seasons Italian salad dressing mix
4 boneless/skinless chicken breasts

In a bowl add canola oil, orange juice, water and Good Seasons mix--stir and set aside. Poke chicken breasts (both sides) with a fork, then salt and pepper each chicken breast to your taste. Place chicken breasts one at a time into a Ziploc bag, pouring 1/4 of the orange juice mixture on top of each chicken breast. Get the air out of the bag and seal the bag. Place the bag in the refrigerator a few hours or overnight. Remove chicken from bag and grill chicken on your barbeque grill--cook until no longer pink inside. For safety, do not use the extra dressing in the bag--discard it as soon as you take the chicken out of the bag.

#1506 - Shredded Wheat Snack Mix

(by Shirley McNevich)

4 cups spoon sized shredded wheat cereal
2 cups popped popcorn
1 cup mini pretzels
1 cup mixed nuts
1 envelope Good Seasons Italian dressing mix
1/2 stick butter (melted)
2 TBSP Worcestershire sauce

Spread the cereal, popcorn, pretzels and nuts evenly on a 15 x 10 jelly roll pan (with 1" lip). In a bowl add melted butter and Worcestershire sauce--stir. Use a teaspoon to carefully spread the butter mixture over the top of all ingredients. Sprinkle the Good Seasons powder over the whole top of the mixture. Bake at 300 degrees for 15 minutes--remove from oven and stir the mixture. Spread the stirred mixture back across the jelly roll pan. Return to oven and bake 15 minutes longer. Cool completely.

#920 - Garlic Chicken and Pasta

(by Shirley McNevich)

1/2 cup Parmesan cheese
1 envelope Good Seasons Italian dressing mix
1/2 tsp. garlic powder
6 boneless, skinless chicken breasts
1 - 13.25oz. box pasta (your choice of shape)
1 - 26oz. jar of tomato/garlic pasta sauce
1 tsp. oregano
1 cup shredded mozzarella cheese

In a large bowl add 1/3 cup Parmesan cheese, dressing mix, and garlic powder--stir. Dip the chicken breasts in water, then drop into dressing mixture to coat each piece. Place breaded chicken pieces in a single layer in a greased 9 x 13 baking dish--cover with foil. Bake at 400 degrees for 20 minutes, remove from oven, flip each chicken piece, return to oven and bake another 20 minutes or until done. While that's baking cook and drain pasta according to box directions. Leave drained pasta in the same pan and add pasta sauce--cook and stir on medium low until heated through. Add the oregano to the pasta--stir. Remove chicken from oven--pour pasta mixture over the chicken--sprinkle the shredded mozzarella cheese and remaining Parmesan cheese over the top. Return to oven until cheese is melted.

#881 - Pizza Pasta Salad

(by Shirley McNevich)

3 cups penne pasta (cooked according to box directions, drained and rinsed)
4 chopped tomatoes
1/4lb. pepperoni slices (cut in half)
12 slices hard salami (cut into bite sized pieces)
1 cup shredded mozzarella cheese
oregano (sprinkled to your taste)
1/2 cup grated Parmesan cheese
1/2 to 3/4 cup Italian salad dressing

Cook and drain pasta according to box directions--rinse under cold water and drain. Add drained pasta, hard salami pieces, pepperoni, mozzarella cheese, Parmesan cheese, and 1/2 cup Italian dressing--stir and toss to coat. Add oregano--stir and toss to coat. Add chopped tomatoes--stir and toss. If it seems too dry add more Italian dressing. Refrigerate.

#432 - Creamy Italian Vegetable Dip

(by Shirley McNevich)

1 cup Hellmann's light mayo
1 cup Breakstone's sour cream
1 envelope Good Seasons Italian dressing salad dressing and recipe mix
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers

In a bowl using a spoon, mix all ingredients. Stir until well blended. Cover and refrigerate at least several hours before serving. Serve with fresh vegetables or crackers.