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ITALIAN DRESSING

Mix 3 Tablespoons of mix with 1/3 cup vinegar and 3/4 cup olive oil. Cover, shake and refrigerate 30 minutes before serving.

BARBEQUE HOT WINGS Makes 6 to 8 servings

12 whole chicken wings (about 2 1/2 pounds)
1 package ITALIAN DRESSING MIX
3/4 cup olive oil
1/4 cup Opal Basil Vinegar
1/2 cup hot pepper sauce
1/8 teaspoon to 1/2 teaspoon cayenne pepper depending how hot you want it
2 Tablespoons butter, melted

Cut chicken wins into three sections, discard wing tips. In a pint jar mix ITALIAN DRESSING MIX, olive oil and vinegar, shake well. In a bowl, combine salad dressing, hot pepper sauce and cayenne. Reserve 1/2 cup of mixture for basting and refrigerate. Place remaining sauce in a large zippered bag, add chicken and shake to cover. Zip bag and refrigerate overnight. Drain and discard marinade. Grill wings over medium heat for about 15 minutes, turning about every 4 minutes or so. Put reserved sauce in a small saucepan. Add butter and heat. Grill an additional 8 to 10 minutes longer basting and turning several times.

PASTA SALAD

8 ounces spaghetti or linguine
1/2 head broccoli
2 carrots – julienne cut
1 large tomato – chopped
2 Tablespoons fresh basil (1/2 teaspoon dried)
2 Tablespoons fresh parsley
8 ounces Mozzarella cheese – cubed
1/4 cup Parmesan cheese
1/2 cup vegetable oil
1/2 cup vinegar
3 Tablespoons Italian DressingMix
1 cup Hamburger Summer Sausage, cubed

Cook pasta using box instructions. Cook broccoli and carrots to crispy done. In a large bowl, combine broccoli, carrots, tomatoes and chopped fresh herbs. In a separate container mix dry Italian Dressing Mix, vinegar and oil. Pour into large bowl. Put in both cheeses and pasta. Toss and chill well. Summer sausage can also be added.

ANTIPASTA SALAD

1 – 9 ounce package fresh tortellini
1 pint cherry tomatoes
1 package pepperoni
1 jar artichoke quarters
1 can ripe olives
1 pound mozzarella cheese – cubed
3 Tablespoons mix + 1/3 cup vinegar + 3/4 cup olive oil

Cook tortellini according to package instructions, rinse in cold water. Arrange all ingredients on skewers, so there is at least one of everything on each skewer. Set in cake pan or Tupperware with sides. Stir together mix, vinegar and oil. Pour over skewered food. Let marinate in the refrigerator for several hours. Serve on skewers set on a chilled platter as an appetizer.

POTATO SALAD

Mix 1 Tablespoon of mix into your favorite potato salad recipe.

GRILLED VEGETABLES

Mix according to Italian Dressing Mix recipe. Pour over thick cut vegetables. Place on grill over medium heat. Grill 3 to 5 minutes on each side, basting if you like. Try bell peppers, summer squash, eggplant and onions.

MARINADE FOR CHICKEN OR DUCK BREASTS

Mix up dressing and pour over breasts. Marinate chicken several hours then bake or grill. Duck breasts should marinate 2 to 3 days then grilled.