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

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Vintage appetizer recipes from 1987
Look where Good Seasons is spending the holidays

Sweet & Spicy Chicken Wings

Ingredients

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

Directions

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

Ingredients

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)

Directions

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.

Ingredients

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

Directions

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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