Patch French Dressing or Salt-Free French Dressing

Skillet Zucchini

¼ c mild honey

2 T water

1 tsp. butter

1 tsp. Backyard Patch French Dressing Mix (or Salt-Free)

1 lg. tomatoes, cut in 1/8ths

2 large zucchini

Wash Zucchini and cut off ends.  Cut in quarters lengthwise.  In skillet, combine honey ,water, butter and dressing mix.  Arrange zucchini, cut side down in honey mixture.  Bring to boil, reduce heat and simmer about 20 minutes or until tender.  Add tomatoes wedges and cook several minutes longer, turning once.  You can also use broccoli, carrots, celery, parsnips, or squash.  Makes 4 servings.

Chicken & Wild Rice Salad

The recipe uses two different items from the Backyard Patch inventory.  Not only does it use Patch French Dressing, but also our specially formulated Wild Rice Mix.  The recipe yields enough for 4 using half a package of Wild Rice Mix.  To serve 8 use the entire package and double the recipe.

1 package of Backyard Patch Wild Rice Blend

2 cups chopped cooked chicken

¼ cup chopped green bell pepper

2 Tbls chipped pimento

½ cup mayonnaise

2 Tbls. prepared Patch French Dressing Herb Mix 

1 Tbls lemon juice

¼ tsp. Salt

2 avocados, sliced

Prepare Wild Rice Mix according to package directions.  Divide in half and freeze or use 1 half for another dish.  Cool ½ of prepared rice for use with recipe.  Add to one half of prepared rice chicken, green pepper, and pimento.  Mix well.  Blend mayonnaise, prepared Patch French Dressing, lemon juice and salt in bowl.  Add to rice mixture and toss to coat.  Chill until serving time.  Serve over avocado slices.

“French” Chicken Salad

1 cup prepared Patch French Dressing (using Patch French Dressing Mix)

2-5 chicken breasts, skinned (about 2 lbs.)

1 1/2 tsp. celery seed

1/2 to 1 cup mayonnaise or Miracle Whip

Marinade the chicken breasts in Patch French Dressing for 3 to 5 hours.  Remove chicken from marinade and dispose of remaining liquid save 2 Tbls.  Sauté chicken in 2 Tbls remaining dressing until browned and juices run clear.  Then break apart cooked chicken with a fork to make bite-sized pieces.  Blend chicken with mayonnaise and celery seed and chill for about 20 minutes.  Serve cold on croissants or lettuce.  The salad is a delightful peach color with a flavor unlike anything you’ve tried before.  (Warning: do not substitute a creamy French dressing the result is not the same).