Combine vegetable, soup, 1/2 C. of the cheese, sour cream, pepper, pimento and 1/2 can of onions.
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.
ide for dipping.
This recipe will serve 2-5 people
o blend.
Add the Italian seasoning and stir again.
In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).
Mix .7 oz packet of salad dressing mix with sour cream. (The recipe builder changes the size of the packet to 2/3 oz., which I can't fix.).
Chill for at least two hours (I have served it when chilled less time, but the longer you chill it the more time it has for the flavors to meld.).
Serve with fresh cut up vegetables. I like to serve it with broccoli, sweet red peppers, green peppers, carrots, celery, grape tomatoes. You get the idea! :-).
hands are better as my Italian grandmother will gladly tell you
Chose crusty Italian bread that are 6-7
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
op with Mozzarella cheese, vegetable mixture, tomatoes, Italian seasoning and Cheddar cheese
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.
Mix mayonnaise, sour cream and Zesty Italian salad dressing mix until well blended; stir in peppers.
Refrigerate.
Serve with bread sticks, vegetable dippers or chips.
Makes 2 1/4 cups.
In large kettle, brown sausage, onion and garlic; drain off fat.
Add water, carrots, tomato, bouillon, Italian seasoning and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.
Makes 2 1/2 quarts.
A meal in a bowl.
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.
Prepare vegetables according to package directions, omitting water.
Stir in Parmesan cheese.
Spread pizza sauce on each muffin half.
Top with vegetable mixture and Mozzarella cheese. Broil to melt cheese or microwave on High (100%) for 2 minutes. Makes 4 servings.
quash with garlic salt; stir Italian Blend into tomatoes and toss