n a saucepan and add frozen vegetables, celery and onion.
Cook
Place one package frozen vegetables in a cup of boiling water with 1/2 teaspoon salt.
Boil just enough to thaw; drain.
Place in buttered 9 x 13-inch casserole.
Blend together chicken and celery soups.
Put half the butter, half the onions and half the soup on top of vegetables.
Proceed with second package and place remaining soup, onion and butter on top.
Place can of onion rings on top.
Bake at 325\u00b0 for 1 hour, or put in microwave for 20 minutes on Medium heat.
Serves 8.
Cook frozen vegetables according to directions, then drain and set aside.
Combine cream cheese, milk, butter and onion salt; stir until cream cheese melts.
Stir in Parmesan cheese.
Add vegetables; heat well.
Lightly brown ground turkey in large frypan (no oil necessary).
When turkey is browned, add frozen vegetables.
Cover pan.
Cook five minutes.
Stir.
Cover again for another five minutes.
If you wish, sprinkle soy sauce over turkey and vegetables.
Ready to serve.
May be enjoyed alone or served over steamed rice.
Put vegetables into a covered, glass casserole
minutes.
Stir in frozen vegetables and water. Heat to boiling
In casserole dish mix dressing mix and oil.
Add frozen vegetables and toss.
Bake at 375\u00b0 for 30 minutes.
Stir every 10 minutes.
Mix dry Hidden Valley Ranch milk recipe original dressing mix with the oil and add frozen vegetables; toss.
Add 1 package at a time.
Cook in casserole dish in preheated 375\u00b0 oven for 30 minutes, stirring every 10 minutes.
Serves 8.
Boil chicken and broth for 15 to 20 minutes, drain and keep liquid.
Cook oil, garlic and mushrooms in large skillet and add chicken.
Cook about 2 minutes.
Add broth, frozen vegetables and salt and pepper to mixture.
Bring to a boil.
Add rice and let simmer for 5 minutes.
Brown
chicken\tbreast pieces for 5 to 10 minutes.
Add oil and frozen vegetables.
Saute for 5 minutes.
Combine dressing mix with 2 tablespoons oil in a large bowl. Mix with 32 ounces mixed frozen vegetables and toss.
Bake in casserole dish at 375\u00b0 for 30 minutes.
Stir every 10 minutes. Serves 8.
In wok or large frying pan, heat 1 tablespoon oil.
Add frozen vegetables with 1 tablespoon garlic salt and stir frequently until cooked.
Remove from wok or pan.
Add remaining oil, boneless chicken, garlic salt, salt and pepper.
Stir frequently until cooked.
Add cream of mushroom soup with half can of water.
Stir well, then add into cooked chicken.
Cook over low heat for 5 minutes.
Serve over white rice.
Cook, drain and cool mixed vegetables.
Mix in kidney beans, celery, green pepper and onion.
In small saucepan mix sugar, flour, mustard and vinegar and water mixture.
Cook until thick. Allow to cool and add to vegetable mixture.
ooked, about 2 minutes. Add frozen vegetables and sauce. Bring sauce to
skillet and cook the frozen vegetables for 4-5 mins until
ried pasta). Meanwhile, put the frozen vegetables in a pan with the
Pour in the bag of frozen vegetables into the bottom of the
xcess fat.
3. Defrost frozen vegetables and peas until they can
Heat oil in a wok or large skillet on high heat. Stir-fry fish for 2-3 mins, until golden.
Add frozen vegetables. Stir-fry for 1-2 mins.
Add sauce and bring to a boil, stirring. Simmer for 1 min. Sprinkle with green onions and serve with steamed rice.
Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
Turn heat down and add cream cheese salt and pepper.
Stir until cheese has completely melted and mixed into sauce.
Pour sauce over veggies and sprinkle the top with the parmesan cheese.
Bake at 350 degrees F for 30 minutes.