Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
he salt.
Add the vegetables to oil mixture, tossing to
ach plate. Spoon Mediterranean Vegetables alongside.
Vegetables:.
Preheat oven to
br>Cover with foil and bake at 190c for 25-30
Preheat oven to 450\u00b0.
In a plastic bag or bowl, shake or toss all ingredients until vegetables are coated.
Empty into a 13 x 9-inch baking pan.
Bake, stirring once, 20 minutes or until vegetables are tender.
Makes 4 servings.
Set oven at 375F.
Mix stuffing according to instructions and set aside (do not cook)
Place chicken in 13X9 inch baking dish, or casserole dish.
Top with vegetables.
Mix soup and sour cream, pour over chicken.
Top with stuffing Bake for 45 minutes or until chicken is cooked through.
Make-Ahead: Assemble recipe as directed: cover.
Refrigerate overnight.
When ready to to serve, bake at 375F for 55 minutes or until chicken is done.
rench Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
lace fish in oven with vegetables and bake for further 10-15
Cook vegetables according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender.
Stir in the water, ketchup, vinegar, Worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. Warm slightly.
Add sausage and bring to a boil.
Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once.
Serve over the vegetable medley (and rice, if desired).
Preheat oven to 450\u00b0.
In plastic bag or bowl, shake or toss all ingredients until vegetables are coated.
Empty into 13 x 9-inch baking or roasting pan.
Discard bag.
Bake for 20 minutes or until vegetables are tender; stir once.
Makes 4 1/2 cups.
Preheat oven to 450\u00b0.
In plastic bag or large bowl, shake or toss all ingredients until vegetables are coated.
Empty into 13 x 9-inch baking pan.
Discard bag.
Bake 20 minutes, stirring once, or until vegetables are tender.
Serves 4 to 6.
Preheat oven to 450\u00b0.
In large bowl, add all ingredients. Toss in bowl until vegetables are evenly coated. Arrange vegetables in 13 x 9-inch baking pan. Bake uncovered, stirring once for 20 minutes or until vegetables are tender.
Preheat oven to 450.
In large plastic bag or bowl, add all ingredients.
Close bag and shake or toss in a bowl until vegetables are evenly coated.
Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
Bake, stirring once, 20 minutes or until vegetables are tender.
Brush liberally over chicken.
Bake 35-40 minutes, turning once
Cook vegetables according to package directions and drain.
Place cooked vegetables in ungreased 9X13\" pan.
Mix cheese, mayonnaise and onions together and pour on top of vegetables.
Top with crushed crackers and then melted butter.
Bake uncovered 35 minutes at 350.
Preheat oven to 450\u00b0.
In bowl, toss vegetables and soup mix with oil.
Place in 9 x 13-inch baking dish.
Bake for 20 minutes or until tender, stirring once.
eavy-duty aluminum foil.
Bake 15 minutes or until lightly
argarine mixture on chicken.
Bake uncovered in 375 degree oven
Preheat oven to 450\u00b0.
In plastic bag or bowl, shake or toss all ingredients until all are coated.
Empty into 13 x 9-inch baking or roasting pan.
Bake, stirring once, 2 minutes or until vegetables are tender.
Makes 4 (1/2-cup) servings.