venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
Heat oven to 400\u00b0F. In a small bowl, combine chipotle, chili, cocoa and garlic salt. Coat vegetables with cooking spray and sprinkle with chipotle mixture. Roast for 20 mins, turning once. Serve warm or at room temperature.
Thaw and drain vegetables in colander.
Combine cream of mushroom soup, sour cream and 1/2 cup of Swiss cheese.
Stir in the vegetables.
Put into the microwave on High for 8 minutes.
Be sure to cover with wax paper.
Take out of the microwave and sprinkle with remaining 1/2 cup of Swiss cheese and can of Durkee French fried onions.
Cover with wax paper and microwave for 3 minutes on High.
Put vegetables in a casserole dish.
Combine soup, 1/2 cup cheese, sour cream, pepper and 1/2 of the can of French fried onions.
Pour this over the vegetables.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining cheese and onions.
Bake, uncovered, for 5 more minutes.
Melt butter.
Add 1 can chicken broth and vegetable medley. Simmer 20 minutes.
Add second can of chicken broth and rice. Cover; let simmer until rice is cooked to taste.
Uncover and let simmer until broth is absorbed into vegetables and rice.
In medium saucepan, melt butter over medium-high heat.
Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
Add rice mix, water, wine and thyme; bring to a boil.
Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
Place in serving bowl and garnish with parsley.
Melt 1 stick margarine and Velveeta together; mix into vegetables.
Melt 1/4 stick margarine and mix with crushed Ritz crackers.
Sprinkle over vegetable mixture.
Bake at 350\u00b0 for 1/2 hour uncovered.
Cook
vegetables
according
to
directions on package. Drain and
set
in
dish.
Crumble crackers, put in a bowl and add stick of melted oleo; mix.
Cut cheese in cubed pieces and place over vegetables.
Pour
crackers
and
oleo mixture over vegetables and cheese.
Bake in
a 9 x 13-inch greased dish at 350\u00b0 for 30 minutes.
Prepare vegetables as directed on package, cooking in the chicken bouillon.
Add wine and seasonings.
In the meantime, cook pasta al dente and drain.
If the sauce in the vegetables is too thin, thicken with some cornstarch.
Mix vegetables together with pasta.
Serve with Parmesan cheese to taste.
Frozen broccoli can be substituted for mixed vegetables.
Serves 4.
Put vegetables in casserole dish.
Mix mushroom soup into vegetables, adding a little water if
needed to mix well.
Bake at 350\u00b0 for about 45 minutes or until bubbly and slightly browned at edges.
Drain mushrooms, reserving liquid.
Add water to reserved mushroom liquid to make 1 3/4 cups.
In a saucepan, blend water mixture into gravy mix.
Add mushrooms, rice, vegetables, onion, margarine and soy sauce.
Bring to a boil.
Reduce heat.
Cover and simmer for 5 minutes or until rice and vegetables are tender. Turn into a serving bowl and sprinkle with almonds.
Microwave vegetables to thaw and warm.
Spread in greased Pyrex dish.
Slice cheese and cover top of vegetables.
Mix crushed crackers in enough butter to coat well.
Sprinkle over mixture.
Bake at 350\u00b0 for 1 hour.
ntil smooth. Pour over the vegetables. Season with salt and pepper
Place frozen vegetables and water in microwave-safe bowl and cook in microwave per package directions.
Meanwhile, combine cheese, bread crumbs, garlic powder, seasoned salt, and pepper in a small bowl.
Remove vegetables from microwave and drain; stir in butter.
Sprinkle cheese mixture over vegetables and serve.
Cook frozen vegetables according to directions; cool.
Add remaining ingredients.
Cook sugar, vinegar, water, mustard and flour until thick (2 or 3 minutes).
Cool.
Pour over vegetables and marinate at least 24 hours.
Stir a couple times.
Can be made 4 days ahead.
Mix vegetables, celery, onion and cheese together.
Add mayonnaise and mix until vegetables are covered.
Place in baking dish.
Top with cracker crumbs which have been tossed in butter. Bake, uncovered, for 30 to 45 minutes in 350\u00b0 oven.
Serves 15.
Stir-fry sirloin strips in oil until cooked.
Set aside. Prepare Rice-A-Roni according to package directions along with the rice, water, mushrooms and soy sauce.
When the Rice-A-Roni is cooked, add the meat and whatever cooked vegetables you like. Reheat until meat and vegetables are warmed.
Sprinkle with chow mein noodles.
In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil.
Add the vegetables; return to a boil.
Reduce heat; cover and simmer for 15 minutes.
Cook until rice and vegetables are tender.
Butter a 1-quart casserole dish. Cook vegetables until tender; put in buttered dish. Add the cooked rice and gently toss with the vegetables.
In a saucepan, cover frozen vegetables with water and boil for 3 to 5 minutes or until tender; drain and pour into a buttered dish, 9 x 9-inch or 9 x 13-inch.
In a bowl, mix rest of the ingredients, reserving half of the fried onion rings.
Pour mixture over vegetables and bake covered at 350\u00b0 for 45 minutes. Remove cover and add the rest of the onion rings on top of casserole and bake for an extra 10 minutes.