Of course, you can use fresh ingredients if you know that youll be using all of the dressing on the day that you make it, but I definitely recommend you to use dried if you plan to keep it in the refrigerator
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Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes
Then sprinkle a little more dressing on top of each plate
Hard to believe, but pound for pound, here in North America we use more pesticides and herbicides per acre on our lawns than big agriculture does on food crops