Cook, drain and crumble sausage.
In skillet, combine sausage, vegetables, tomato sauce and garlic to taste.
Simmer while preparing rice according to directions.
Serve sausage and vegetable combo over rice.
Wash and clean vegetables.
Cut zucchini and carrots into 1-inch slices.
Cut onion into wedges.
Put all ingredients into saucepan or large Pyrex dish and cook over low heat until vegetables are tender.
Serve as a vegetable dish or over pasta.
In a skillet, cook sausage over medium heat.
In a saucepan, combine the remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for 10 minutes or until vegetables are tender.
Drain sausage and add to soup.
Heat through.
Enjoy!
Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt and pepper.
Make into 2-inch balls.
Drop carrots in bottom of slow cooking pot.
Arrange meat balls over carrots. Combine tomato paste with water, bouillon, oregano, seasoned salt and basil.
Pour over meat; cover and cook on low for 4 to 6 hours.
Turn to high; add Italian vegetables.
Cover and cook 15 to 20 more minutes until vegetables are tender.
Serves 6.
nd a spoonful of pickled vegetables. Place tops on sandwich. Repeat
Preheat grill to medium - high or oven to 450\u00b0F.
Center vegetables on aluminum foil.
Spoon salad dressing over vegetables.
Fold foil over vegetables to make a packet.
Grill 14 - 16 min. or bake 35 - 40 min.
Cook vegetables as directed on package.
Stir-fry onion and olives in 2 tablespoons margarine.
Mix in vegetables and stir together.
Pour mixture into flat casserole dish.
Place sheets of Swiss cheese on top.
Microwave until cheese melts.
Mix all together and
put
dressing
over it all.
Cover bowl with plastic wrap.
Microwave
at
High for 6 to 7 minutes or until vegetables
are
tender-crisp.
Refrigerate at least 3 hours before serving.
Combine bouillon cubes, 1 quart water, cubed potatoes, celery, onion and diced carrots.
Cook until tender, about 10 minutes. Add Italian vegetables which have been chopped in blender.
Cook 10 minutes longer.
Add cream of chicken soup.
Rinse cans with small amount of water and add to mixture.
Cut up cheese and add. When melted, it is done.
Store leftovers in refrigerator.
When using leftovers, cook slowly, stirring constantly.
heese and salt.
Add vegetables and tortellini to the boiling
dd the Italian seasoning and stir again.
Flip the vegetables over
ntil ready to use.
Italian Vegetables:
In a large bowl
Heat grill. In a large, resealable plastic bag, combine Italian dressing, mustard, garlic and thyme.
Add vegetables to the bag, close and turn to coat. Let marinate for 15 minutes. Remove vegetables from the marinade.
Place vegetables on a grill rack or in grill basket. Grill vegetables for 8 mins or until browned and tender, brushing occasionally with remaining marinade and turning once.
Mix together the mayonnaise, sour cream, salad dressing mix, tomatoes, bell pepper, scallions, and parsley.
Cover tightly and refrigerate for at least 2 hours and up to 48 hours before serving with the cut up vegetables and breadsticks.
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).
he pan add the chopped vegetables and lemon zest, saute' for
venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
eppers then fill all the vegetables with the turkey mixture, mounding
ow and layer the following vegetables on top of meat according
live oil and 1 tsp Italian spices and several grinds of