n the water, bouillon mixture, vegetable juice, onions bay leaves, sugar
Prepare rice and set aside.
Prepare vegetable medley according to package directions. Set aside.
Thaw and drain frozen vegetables.
Combine, vegetables, soup, sour cream and pepper.
Pour into 1-quart casserole.
Bake uncovered at 350\u00b0 for 30 minutes.
Top with cheese and onions. Bake uncovered an additional 5 minutes.
Cut turkey into 8 slices.
Place turkey in large skillet; may need to overlap slices.
Combine frozen vegetables and salad dressing.
Pour over turkey.
Bring to a boil.
Cover and simmer for 15 minutes or until vegetables are tender.
Drain.
Makes 4 servings.
Heat water to boil and add bouillon cubes, potatoes and onion. Cook until almost tender.
Add frozen vegetables and soup. Bring back to a low boil and simmer until vegetables are about tender.
Add cheese and simmer about 10 minutes to blend flavors. Soup can be cooked ahead of time, up to adding the cheese. Reheat, add cheese and simmer.
Stir often with wooden spoon during simmering since cheese tends to stick to the bottom.
Melt butter.
Add 1 can chicken broth and vegetable medley. Simmer 20 minutes.
Add second can of chicken broth and rice. Cover; let simmer until rice is cooked to taste.
Uncover and let simmer until broth is absorbed into vegetables and rice.
Cook pasta.
Drain and stir in vegetable or olive oil and salad dressing mix.
Cook and cool vegetable medley.
Mix with pasta and refrigerate or add to pasta and heat and serve hot.
Melt 1 stick margarine and Velveeta together; mix into vegetables.
Melt 1/4 stick margarine and mix with crushed Ritz crackers.
Sprinkle over vegetable mixture.
Bake at 350\u00b0 for 1/2 hour uncovered.
ook throughout the week, freeze vegetable, herb and fruit scraps in
Cook frozen vegetable according to package directions (add no salt); drain thoroughly.
Place vegetable in 13 x 9 x 2- inch baking dish, spraying previously with Pam and a sprinkling of garlic.
In the meantime, combine soup and cheese; gradually add milk, mayonnaise and egg to soup mixture, stirring until well blended.
Pour over vegetable in dish.
Combine bread crumbs, butter and cheese; sprinkle over soup mixture.
Bake at 350\u00b0 for 45 minutes, or until crumb topping is lightly browned.
Yields approximately 10 servings.
Mix well while still frozen.
Bake 30 minutes at 350\u00b0 or until casserole bubbles.
Casserole should be greased 9 x 9-inch size or in case you double the recipe, use a 9 x 13-inch.
Saute onion and green pepper in margarine in a large skillet 2 minutes.
Add frozen okra, garlic, salt and pepper.
Cook over medium heat 4 minutes, stirring gently.
Add corn and cook 3 minutes, stirring occasionally.
Add tomato and squash to skillet; continue to cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Remove from heat and let stand 2 to 3 minutes.
Remove garlic before serving.
Yields 8 servings.
Serving size:
1/2 cup. (Low cholesterol recipe.)
Open crescent dinner rolls and lay in pan. Cook as directed. When done, set aside. In a bowl to the side, mix Hidden Valley, mayonnaise, yogurt and cream cheese together. When mixed, spread over crescent rolls and top with your vegetable medley. Chill for 2 hours in the refrigerator and cut into squares.
our steamer insert. Cover with frozen turnip greens, then add other
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions.
Pour into 1-quart casserole. Bake, covered, at 350\u00b0 for 30 minutes. Top with remaining cheese and onions.
Bake, uncovered, 5 minutes longer. This recipe can also be doubled. Baking time is a little longer.
In medium saucepan, melt butter over medium-high heat.
Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
Add rice mix, water, wine and thyme; bring to a boil.
Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
Place in serving bowl and garnish with parsley.
Mix ground beef, onion soup mix, egg, milk and bread (cubed) together.
Shape into meatballs.
Bake at 350\u00b0 for 25 minutes or until done.
In a large electric skillet, put frozen corn on one side, meatballs in the middle and frozen green beans on other side. Pour cream of mushroom soup mixed with milk over the top of each. Cook at 325\u00b0 for 30 minutes or until corn and green beans are done. Stir occasionally.
Serve.
Combine vegetable, soup, 1/2 C. of the cheese, sour cream, pepper, pimento and 1/2 can of onions.
Melt first 4 ingredients in microwave or double boiler.
In a large mixing bowl, combine the next 2 ingredients.
Pour sauce over frozen vegetables.
Put in a 9 x 13-inch pan.
Bake at 350\u00b0 for 40 minutes.
Mix stuffing mix and put on baked casserole; continue baking for 20 minutes.
Heat 1 tablespoon vegetable oil in large skillet or wok.
Add chicken, cut into thin strips.
Stir in Hidden Valley original Ranch salad dressing.
Mix to coat chicken.
Add thawed vegetable medley and 2 tablespoons water.
Stir-fry about 2 minutes.
Makes 4 servings.