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.
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
sing. Finally stir in the carrot mixture and the walnuts. Pour
s billed as the richest carrot cake recipe ever.
Lightly grease
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.
eat.
Add zucchini, onion, carrot, and garlic.
Cook for
ntil crepe batter is consumed; recipe should yield 12 crepes from
arley and 3 cups of vegetable stock.
Bring to a
peed until blended. Fold in carrot and next 3 ingredients.Pour
Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
Do the same on the second piece of bread.
Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
This recipe makes 1 sandwich.
Basic Pasta Recipe: Start with the flour - measure
ell and stir in the vegetable oil. Add the carrots, crushed
ith a fork).
---------Prepare vegetable filling---------.
Fry onion in
arrots (saving 1/2 a carrot for later) and cut into
our carrots. With your vegetable peeler make long carrot \"noodles\". This is