eat.
Add package of Knorr vegetable recipe mix, sugar and chopped onions.
Thaw and squeeze dry the spinach.
place spinach in serving bowl.
add sour cream
add the vegetable recipe mix.
combine
chill at least 20 minutes.
Mix sour cream, Hellmann's mayonnaise, onion and Knorr vegetable soup mix.
Add spinach and water chestnuts; mix well. Chill 2 hours.
br>Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of
Have cream cheese at room temperature. Drain water chestnuts and pimentos. Mix all ingredients until well blended. This dip is good with chips, crackers or vegetable sticks. Good for parties.
Follow directions on the back of the Knorr vegetable soup mix box. Serve with tortilla chips or bread crisps.
Mix soup mix and sour cream.
Refrigerate at least 2 hours. Serve with all kinds of bite-size vegetables.
Mix ingredients and serve with vegetables and crackers.
Thaw frozen spinach and squeeze dry.
Stir 1 package of vegetable soup mix, sour cream and mayonnaise until blended. Stir in spinach and chopped green onions.
Cover and chill.
Cut out center of Hawaiian bread and fill with dip.
Mix well.
Serve cold with Town House crackers.
In food processor, chop up water chestnuts; add green onions and chop, then Knorr vegetable soup mix.
Stir in mayonnaise and sour cream.
Mix vegetable soup mix and sour cream; chill for 12 to 24 hours.
Delicious with raw vegetables; keeps well in refrigerator.
Stir vegetable soup mix and sour cream until blended.
Cover; chill 2 hours.
Stir before serving.
Makes about 2 cups.
Preheat oven to 375 degrees.
In a large bowl, combine eggs, milk, swiss cheese, vegetable soup mix and spinach.
Pour or spoon into pie crust.
Bake 50 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Preheat oven and baking sheet to 350.
In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
Knorr recipe mix.
Pour into frozen pie crust.
Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.
In a bowl, combine the first six ingredients.
;mix well.
Store in an airtight container in a cool dry place for up to 1 year.
TO PREPARE RICE: In a saucepan, combine water, butter, and 1 cup rice mix.
Bring to a boil; reduce heat.
Cover and simmer for 10-15 minutes or until water is absorbed.
Mix mayonnaise, sour cream and package of Knorr vegetable soup, chopped green onions and chopped water chestnuts.
Add the chopped spinach that has been thawed, drained and squeezed dry.
Mix the ingredients well and then refrigerate until ready to serve.
Squeeze spinach very dry.
Let cream cheese become very soft. Mix all ingredients and let stand overnight in the refrigerator. (Can use lite cream cheese and lite sour cream, but not lite mayonnaise.)
Spread on bread for either 1 or 2 slice sandwiches. Makes 12 to 15 sandwiches.
Squeeze all liquid from the spinach; chop onions and water chestnuts.
Mix mayonnaise, sour cream and soup mix.
Fold in spinach, onions and chestnuts.
Cover and chill for 2 hours.
Stir before serving.
Makes 4 cups.
Defrost spinach over night in sink. Butter 1 quart casserole dish and place defrosted spinach on bottom. Can cover with sliced water chestnuts if desired.
In medium mixing bowl, cream room temperature cream cheese and milk. Blend in envelope of Knorr's Soup mix and black pepper. Pour over spinach in casserole dish. Do not mix.
Combine bread crumbs, melted butter, garlic powder, paprika and parmesan cheese. Sprinkle over cream cheese.
Bake at 350 for 20 minutes.
Serve hot as side dish, or with cubed french bread as appetizer.