Catalina dressing substitutes for Russian in recipe |

Catalina dressing substitutes for Russian in recipe

Easy Chicken Bake

Recipe Exchange received lots of feedback about a request from Marian Myers of Latrobe, who was seeking bottled Russian dressing for a recipe called Mummy’s Apricot Chicken. Chris Butera of Bethel Park sent in the recipe — her version is called Easy Chicken Bake — that calls for Catalina dressing as a replacement. However, Russian dressing is available at some stores, has other substitutes or can be homemade.

  • 3 pounds boneless skinless chicken breasts
  • 1 envelope dry onion soup mix
  • 1 small jar apricot preserves
  • 1 small bottle Catalina dressing
  • Hot cooked rice

Heat the oven to 350 degrees. Place the chicken in a 13- by 9-inch baking dish. Combine the soup mix, apricot preserves and salad dressing. Pour the dressing mixture over the top of the chicken. Bake, covered, for 45 minutes. Serve over rice.

  • From Donna Connor, Butler, who writes: “I have made the apricot chicken recipe with French dressing instead of the Russian. It is very good, also.” She offers a recipe for homemade Russian dressing: In a blender, blend 1/4 cup granulated sugar, 3 tablespoons water, 1/2 teaspoon paprika, 1 tablespoon celery salt, 1/4 cup grated onion, the juice of 1 lemon, 1 tablespoon vinegar, 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and 1 cup vegetable oil. Store in the refrigerator.
  • From Rosalie Lowery, McMurray: “I’ve always been able to find the red Russian dressing at McMurray Giant Eagle and the Washington Wal-Mart.”
  • From Cyndi Bowman, Oakmont: “Some Giant Eagle stores have Russian dressing, some don’t. If yours doesn’t, ask the manager to stock it. As a substitute if you can’t find it, use Kraft Catalina Dressing, which comes pretty close.”
  • Another recipe for Russian dressing, from Bobbie Gick, Dormont: Combine 1 cup mayonnaise, 1/4 cup chili sauce and 2 teaspoons onion juice or minced onion.
  • Rice Pudding

    For Karen Hereda, New Kensington. From Patti King, Herminie.

    • Butter, for greasing casserole
    • 6 tablespoons uncooked long-grain white rice
    • 4 cups milk
    • 3 tablespoons margarine
    • 3 large eggs
    • 1/2 cup granulated sugar
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • Ground nutmeg or cinnamon

    Butter a casserole and set aside.

    Combine the rice, milk and margarine in a pan. Cook until steaming. Reduce the heat and simmer for 30 minutes. Remove from the heat.

    Heat the oven to 350 degrees.

    In a mixing bowl, beat the eggs, sugar, salt and vanilla. Add to the rice mixture. Turn into the prepared casserole and sprinkle with ground nutmeg or cinnamon.

    Bake for 45 minutes.

    Blueberry-Lemon Bread Pudding

    For Karen Hereda, New Kensington. From Virginia Shirey, Sarver, who writes, “This recipe uses a microwave oven and comes from a microwave newsletter to which I have subscribed for a number of years. I have tried all the variations, even raisins, and have been pleased with the results.”

    • 1/4 cup (1/2 stick) margarine or butter
    • 4 slices bread, cubed
    • 1/2 cup granulated sugar
    • 2 tablespoons lemon juice
    • 1 cup blueberries, rinsed
    • 1 cup milk
    • 3 large eggs
    • Ground cinnamon

    Place the margarine in a 1-quart microwave-safe casserole and heat on high power for 30 to 60 seconds, or until melted.

    Add the bread, sugar, lemon juice and blueberries. Toss to coat evenly. Combine the milk and eggs; beat until smooth. Pour over the bread mixture. Sprinkle with cinnamon.

    Cook the mixture on medium-high power (70 percent), uncovered, for 10 to 13 minutes or until the center is just about set, rotating the dish once. Serve warm or cold.

    Makes about 6 servings.

    Tips: If using frozen blueberries, place on paper towels and microwave them for 20 to 30 seconds or until partially thawed. Let stand for 10 minutes before adding to the bread mixture. If using unsliced bread, add about 4 1/2 cups cubes.

    Cranberry variation: Substitute 1/2 cup dried cranberries for the blueberries.

    Nutrition information per serving (1/6 of recipe): 262 calories, 12 grams fat, 108 milligrams cholesterol, 7 grams protein, 34 grams carbohydrates, 252 milligrams sodium.

    Dietary exchange: 1 bread, 1.5 fruit, 0.5 meat

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