Heat a sauce pan on high heat.
Put some oil in it.
Add onions and cook on med heat until lightly brown and until the oil separates.
Add tomatoes and mix vegetable and cook until tender and oil comes on top.
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.
In a frying pan, place ground beef and cook until brown.
Add macaroni and spaghetti sauce and cook for about 10 minutes.
Stir in frozen mix vegetables, onions and garlic powder.
Cover and simmer for about 15 minutes.
Mix vegetable, onion, beans, celery, mayonnaise and cheese. Place in casserole dish and cover with cracker crumbs.
Melt stick of butter and drizzle over casserole.
Add water chestnuts if desired.
Bake 30 minutes at 350\u00b0.
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.
minute.
Add the frozen mix vegetables, frozen green beans, diced tomatoes
Preheat oven to 425\u00b0.
Onto lightly oiled pizza pan, press dough to form crust.
In a small bowl, blend soup mix, oil, basil, garlic and pepper.
Spread evenly on dough. Top with remaining ingredients. Bake 20 minutes until crust is golden brown. Cut into wedges.
In a medium bowl mix all ingredients (except raw vegetables). Cover and chill.
Makes 3 cups.
spinach and vegetables into pan; mix gently to combine.
Pour
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.
Mix all EXCEPT frozen vegetables .
Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting).
Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
In large mixer bowl, beat cheese until fluffy; beat in sour cream and dip mix.
On serving plate, spread cheese mixture into circle.
Chill at least 1 hour.
Just before serving, top with cocktail sauce then crab meat.
Serve with assorted crackers. Refrigerate leftovers.
In large mixer bowl, beat cream cheese until fluffy; beat in sour cream and dip mix.
On serving plate, spread cheese mixture into a circle.
Chill at least one hour.
Just before serving, top with cocktail sauce, then crab meat.
Garnish as desired.
Serve with assorted crackers.
Refrigerate leftovers.
Makes 12 servings.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
Cook frozen vegetables, celery and onions.
Drain.
Mix mushroom soup, mayonnaise and water.
Put a little oil in bottom of baking dish; spread Pepperidge Farm dressing in bottom of casserole.
Mix vegetable and soup mixture together.
Spread shredded cheese and more dressing on top.
Bake in a 350\u00b0 oven for approximately 30 minutes.