Mother In Laws Salad Dressing Recipes

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.
• Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool and transfer to a very large bowl.
• Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted. Transfer to bowl with bread. Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes. Add to bowl.
• Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic. Stir often until just beginning to brown, about 10 minutes. Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes.
• Add onion mixture to chard in bowl. Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 1 cup broth and toss gently. Let cool completely.
• Preheat oven to 350°F. Whisk remaining 1 cup broth and eggs in a small bowl. Gently fold into dressing until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Steps:

• 1. Start cooking bacon, and cook, until evenly browned. Drain, crumble, and set aside.
• 2. At the same time, start eggs to boil, if using. When, they are through cooking, cool with cold water. Then, peel, place in a bowl, and cover them with plastic wrap, and put in the refrigerator, until serving time.
• 3. Combine lettuce and bacon, in a large salad bowl. Cover with plastic wrap, & refrigerate.
• 4. DRESSING: In a blender or food processor, combine dressing ingredients (mayo, milk, garlic powder, and black pepper). Blend, until smooth. Season dressing with salt to taste. Refrigerate, until serving time.
• 5. Get lettuce, bacon, & eggs out of refrigerator, when ready to serve. Dry off, if there is any condensation on salad or eggs, and cut eggs into wedges or chop. Right before serving, add croutons, tomatoes, and eggs, if using. Toss salad with dressing, serve immediately. Makes 6 servings.

Steps:

• Layer the ingredients in the order given.
• Let stand 8 to 10 hours or overnight.

Steps:

• Blend all ingredients in a blender until smooth.

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

Steps:

• Boil diced potatoes until fork tender, but not falling apart.
• Drain and set aside.
• Peel hard boiled eggs and dice into medium size chunks.
• Combine potatoes and eggs in a large bowl.
• Dice onion and celery into small pieces.
• For Dressing:.
• In a seperate bowl combine Mustard, Miracle Whip, sugar, celery salt and pepper, onion and celery.
• Taste the dressing to ensure the taste is to your liking. If not adjust as desired.
• Combine the dressing with the potatoes and eggs and stir to combine.

Steps:

• Put everything but the egg into a double boiler, mix well and cook until the mixture is very thick-you can also use a micro wave. While hot pour it over the beaten egg in a bowl and beat again. To make sure the egg is cooked, I pour the whole bit back into the double boiler and stir it fro 2 minutes. It keeps well in the fridge and middle-aged men especially, think it is wonderful" (this has not been my experience but it works as well as some of the bottled stuff like Miracle Whip.