Betty Crocker Ruby French Dressing Recipes

Steps:

• Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
• Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
• Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Steps:

• Shake all ingredients in a tightly covered container.
• Refrigerate at least 3 hours.
• Store tightly covered in the refrigerator for up to 4 weeks.
• Shake well before using each time.
• Serve on fruit or tossed salads.
• Makes 2-2/3 cup dressing.

Steps:

• Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.

Steps:

• Shake all ingredients in a tightly covered container.
• Refrigerate at least 3 hours.
• Store tightly covered in the refrigerator for up to 4 weeks.
• Shake well before using each time.
• Serve on fruit or tossed salads.
• Makes 2-2/3 cup dressing.

Steps:

• In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.

Steps:

• In large bowl, mix all-purpose flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
• Stir in salt and enough bread flour, 1/2 cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface, forming it into an oval-shaped mound. Sprinkle top of dough with flour. Press straight down with a straight-edged knife lengthwise on dough to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth sides up, about 4 inches apart on cookie sheet.
• Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread. If omitted, continue with next step.)
• Uncover loaves and spray with cool water; let loaves rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.
• Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 475° F.
• Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again.
• Reduce oven temperature to 450° F. Bake 18 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.

Steps:

• Shake all ingredients in tightly covered container. Shake before serving.NUTRITON FACTS1 Tablespoon:Calories 80 (Calories from Fat 80)Fat 9g (Saturated 1g)Cholesterol 0mgSodium 50mgCarbohydrate 0g (Dietary Fiber 0g)Protein 0g% DAILY VALUE:Vitamin A 0%Vitamin C 0%Calcium 0%Iron 0%DIET EXCHANGES:2 FatClassic Red French Dressing: Mix 1/2 cup Classic French Dressing and 1/2 cup ketchup.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.

Steps:

• Shake all ingredients in tightly covered container. Shake before serving.

Steps:

• In a blender or food processor, blend all ingredients until smooth. Store in the refrigerator.