Saturday, July 28, 2007

Zesty Italian Dressing Mix for gifts

Finally! Here is another recipe for a gift mix and for the recipes I plan to include with it. I’m not sure yet exactly how I will package this mix -- in individual packets, or if I will make up a bunch of it and say that 1 Tblsp. of it equals 1 packet of mix. As you can see, I also came up with a couple of tags/labels for this mix. Enjoy!


1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. each: pepper, oregano, onion powder, garlic powder, sweet red pepper flakes
Pinch of paprika

In a custard cup or small bowl, mix all together. Whirl briefly in a blender if you like a finer texture (I skip this step). Makes the equivalent of 1 packet Italian dressing mix. May double or triple the recipe if you need more than one packet of mix in whatever you’re making.


8 ounces cream cheese
1 pkg. dry Italian salad dressing mix
Party rye bread (about 1 loaf)
Cucumber slices (1 to 2 cucumbers)
Paprika or salad seasoning, optional

Combine the cream cheese and salad dressing mix. Spread the mixture on slices of party rye bread. Top each open-face sandwich with a cucumber slice. If desired, sprinkle each with paprika or dry salad seasoning. Refrigerate until serving, and be sure to refrigerate any leftovers.

These little sandwiches make a great appetizer. They also work very well as a tea party type of sandwich.


4 1/2 pounds potatoes, peeled and cut in 3/4-inch chunks
1/4 cup olive or vegetable oil
2 envelopes Italian salad dressing mix*
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped (optional)
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1 1/2 cups mayonnaise
1 Tblsp. vinegar
1 Tblsp. lemon juice
2 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder

In a large bowl, toss the potatoes with the oil and the dressing mixes. Place in 2 greased or foil-lined 13x9-inch baking pans. Bake, uncovered, at 400º for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes if using, eggs and bacon. Toss gently. Combine remaining ingredients in a small bowl to use as a dressing; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 12-16 servings.

This great salad recipe is one I tried out on a team of college guys who did a building project at our church. In spite of the long list of ingredients, this is very easy to make and serves a large group.


1 bunch broccoli, chopped
2 celery ribs, chopped
1 large green pepper, minced
2 4-ounce cans sliced mushrooms, drained (or use fresh ones)
1 16-ounce can black olives, sliced or simply cut in half
1 small can sliced water chestnuts
1 1/2 cups cherry tomatoes (either halved or left whole)
2 pkg. dry zesty Italian salad dressing mix
1/2 cup vinegar
1/4 cup olive oil
1/3 cup water
1 Tblsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper

Combine all vegetables in large bowl. Combine all dressing ingredients in covered jar; cover and shake well. Pour over salad; toss well. Cover salad and refrigerate overnight.

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