Good Seasons Italian Dressing retro recipes for wings, pate, canapes & cucumber snax (1987)

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Vintage appetizer recipes from 1987

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Look where Good Seasons is spending the holidays

Sweet & Spicy Chicken Wings


1 (2/3 ounce) package Good Seasons Italian salad dressing mix
1/2 cup honey
1/4 cup orange juice
24 chicken wings, first and second joints


Mix salad dressing mix, honey and orange juice together in a ziplock bag for the marinade. Add the chicken wings to the marinade. Marinate for at least 2 hours. Grill chicken on BBQ until done or “broil” approximately 5 minutes on each side until chicken is cooked and glazed. Serve with dipping sauce.

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Salmon Pate

1 can (7-3/4 oz) salmon
1 pkg Italian dressing mix
8 oz cream cheese
1/3 cucumber — peeled & chopped

Line a 2-cup bowl or small loaf pan with plastic wrap. Blend all ingredients. Press into bowl and chill at least 1 hour. Unmold, serve with crackers or cucumber slices.

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Hot Cocktail Canapes


1/2 cup sour cream
1/2 cup mayonnaise
1 envelop Good Seasons Italian salad dressing mix
1 cup shredded Swiss cheese
1 cup chopped red/green pepper (or 1 cup cooked, diced ham or shrimp)
About 40 bite-size cuts of a variety of breads (holiday cookie cutter shapes shown)


Mix sour cream and mayo with Italian dressing mix. Fold in cheese and pepper (or ham or shrimp). Mound on bread cut-outs and broil until puffed and browned, about 2 minutes. Decorate, if desired.

Sweet spicy wings, cocktail canapes salmon pate (1987)

Cucumber Snax

This snack is best if refrigerated a few hours or overnight, if possible.


1 package (8 ounces) cream cheese, softened 1 package Good Seasons Italian Dressing mix
1 loaf cocktail rye bread
2 medium-size cucumbers, unpeeled
Dill weed


Mix cream cheese and dry Italian Dressing mix. Arrange bread on a cookie sheet and spread cream cheese mixture on each slice. Place a thin slice of cucmber on each. Sprinkle each lightly with dill weed. Cover with waxed paper. Refrigerate. – Alice Versluis, Moline

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