Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
ans pork and beans or baked beans.
Stir beans into
egrees F.
Remove the vegetable mixture from the heat and
Saute the peppers in the olive oil until soft, about 15 or 20 minutes.
Add all of the remaining ingredients except the vegetable oil and let the mixture stand for 30 minutes or overnight, refrigerated.
Bring to room temperature before continuing.
I think that the original recipe called for 2 teaspoons red
empura vegetables with dipping sauce recipe below.
Vegetables.
You
gain.
Make the spice recipe as listed above. Store in
Preheat oven to 425\u00b0F. Grease a 2-quart casserole dish.
Melt butter or olive oil (or a combination of both) in a large saucepan.
Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth and wine; bring to a boil for 2 minutes. Stir in remaining ingredients except basil and cheese.
Pour rice and vegetable mixture into casserole dish.
Cover and bake for 30 minutes or until all liquid has evaporated.
Remove from oven and garnish cheese and fresh basil on top.
Serve immediately.
eat while proceeding with the recipe.
In a large bowl
ully cool.
NOTE: This recipe assumes you have a doughnut
tock and a drizzle of vegetable oil to a boil. Add
2 minutes.
Slice the baked potatoes in half lengthwise. Slice
he drained pasta to the vegetable and cheese sauce and toss
r chili & cheese. Try a vegetable curry or succotash mix. How