SOUP.
Whisk condensed soup with milk over med high
br>Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of
Mix sour cream, Hellmann's mayonnaise, onion and Knorr vegetable soup mix.
Add spinach and water chestnuts; mix well. Chill 2 hours.
Follow directions on the back of the Knorr vegetable soup mix box. Serve with tortilla chips or bread crisps.
Mix Knorr vegetable soup, sour cream and mayonnaise.
Add the frozen spinach but make sure it is drained well.
Mix.
Then add water chestnuts and mix.
Let set for 2 hours.
Serve with Hawaiian bread or pumpernickel bread.
Mix soup mix and sour cream.
Refrigerate at least 2 hours. Serve with all kinds of bite-size vegetables.
Make sure that you use Knorr vegetable soup.
It makes a difference in the flavor.
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.
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.
Thaw spinach and drain. Pat dry with paper towels. Place Knorr vegetable soup contents, sour cream, spinach and mayonnaise in bowl and mix. Add water chestnuts, if desired.
Serve with Hawaiian bread.
In food processor, chop up water chestnuts; add green onions and chop, then Knorr vegetable soup mix.
Stir in mayonnaise and sour cream.
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.
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.
Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot.
Brown ground beef and onion in a skillet until no pink remains in the beef.
Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour.
Add pasta in last 10-15 minutes of cooktime.
Brown ground meat with chopped onion, drain well.
Add the vegetables (I don't drain them), tomato juice and salt & pepper to taste.
Add onion soup mix, butter and hot sauce.
Just a tiny amount of hot sauce will do. I simmer on very low for at least 4 hours.
Serve with Jiffy Brand (my favorite) corn bread.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.