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.
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.
o reheat and continue the recipe.
Add cabbage and cook
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
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.
Combine all ingredients.
Cover and refrigerate until ready to serve with fresh vegetables.
Makes about 3 cups.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
ery small pieces, placing each vegetable in a separate bowl or
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.
/3 cup of chopped fresh vegetables. Simmer for 5 minutes
Heat vegetable oil in a large stockpot over medium heat.
Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
Cook soup at a simmer, stirring periodically, for about 6 hours.
Melt butter.
Add onion, celery and carrot.
Cook until soft (about 10 minutes).
Add potato, tomatoes, vegetable stock and basil.
Bring to a boil.
Cover and simmer 15 minutes.
Add cauliflower and zucchini.
Simmer for 10 more minutes.
Add peas. Simmer another 5 minutes or until all vegetables are tender. Serve with Parmesan cheese.
n the tomatoes, red wine, vegetable stock and oregano.
Bring
in another saucepan bring the vegetable or chicken broth to a
Use
fresh
vegetables;
cook each vegetable separately until done.
Then combine and simmer for about 1 hour.
Season each vegetable individually with salt and pepper and mix all together.
Put into casserole.
Sprinkle Parmesan cheese on top, then plain bread crumbs.
Cover completely with bread crumbs and pour melted butter over casserole.
Bake at 350\u00b0 until bread crumbs form crust, approximately 1/2 to 3/4 hour.
Serves 8 to 10.
n compact, alternating rows, each vegetable slice standing balanced on its