1. Place breadsticks on baking sheet as directed on package.
2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.
3. Bake as directed on package.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
Mix marinade. Pour over chicken. Marinate several hours or overnight.
Grill over medium heat to perfection!
Combine mayonnaise, salad dressing, lemon juice, mustard and salt and pepper; mixing well until blended; add to pasta.
Add chicken and remaining ingredients; chill at least 2 hours.
Stir well before serving.
Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.
Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.
NOTE: Bread could also be grilled in foil or cut side down.
In a separate bowl, combine dry ingredients and add to creamed mixture. Fold in the apples, chips and nuts.
Drop by teaspoonfuls onto greased or lined baking sheet. Bake at 350 degrees 12-15 minutes.
NOTE: Be sure that the apple pieces are small. They are very good with or without the glaze!
For Glaze, in a bowl, mix together all ingredients. If too thick, add more cream to get the right consistency. Drizzle over cookies. I make half of the glaze recipe and only frost half of the cookies.