Heat a sauce pan on high heat.
Put some oil in it.
Add onions and cook on med heat until lightly brown and until the oil separates.
Add tomatoes and mix vegetable and cook until tender and oil comes on top.
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.
Mix vegetable, onion, beans, celery, mayonnaise and cheese. Place in casserole dish and cover with cracker crumbs.
Melt stick of butter and drizzle over casserole.
Add water chestnuts if desired.
Bake 30 minutes at 350\u00b0.
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.
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.
Preheat oven to 425\u00b0.
Onto lightly oiled pizza pan, press dough to form crust.
In a small bowl, blend soup mix, oil, basil, garlic and pepper.
Spread evenly on dough. Top with remaining ingredients. Bake 20 minutes until crust is golden brown. Cut into wedges.
In a medium bowl mix all ingredients (except raw vegetables). Cover and chill.
Makes 3 cups.
In large mixer bowl, beat cheese until fluffy; beat in sour cream and dip mix.
On serving plate, spread cheese mixture into circle.
Chill at least 1 hour.
Just before serving, top with cocktail sauce then crab meat.
Serve with assorted crackers. Refrigerate leftovers.
In large mixer bowl, beat cream cheese until fluffy; beat in sour cream and dip mix.
On serving plate, spread cheese mixture into a circle.
Chill at least one hour.
Just before serving, top with cocktail sauce, then crab meat.
Garnish as desired.
Serve with assorted crackers.
Refrigerate leftovers.
Makes 12 servings.
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.
With mixer, blend soup mix, butter, brandy and ginger.
Turn onto wax paper and shape into an 8 x 2-inch log.
Wrap in plastic wrap on wax paper; chill until firm.
Mix thoroughly the first 5 ingredients.
Put small amount of crackers and oil mixture in a brown paper bag and shake. Continue until all crackers are coated.
Store in airtight container.
Enjoy!!
Mix cake mix as recipe.
Pour over coconut and nuts in 9 x 13 x 2-inch pan (Pam pan well first).
Melt stick of oleo.
Add cream cheese and sugar.
Drop by tablespoons over uncooked cake mix. Bake at 350\u00b0 for 50 minutes.
Will be gooey or bake for 1 hour for drier cake.
In large saucepan, combine garden vegetable mix, vegetable juice cocktail, seasoned pepper and salt.
Bring to a boil.
Add alphabet macaroni and potatoes.
Reduce heat to medium.
Cook, uncovered, for about 12 to 15 minutes, until macaroni and potatoes are tender.
Makes 6 to 8 servings.
Mix vegetable soup mix and sour cream; chill for 12 to 24 hours.
Delicious with raw vegetables; keeps well in refrigerator.
Bake according to mix or recipe directions.
Preheat oven to 425 degrees F.
Saute onion in olive oil until soft, not brown, set aside.
In the meantime, combine biscuit mix, first 1/2 cup cheddar cheese and buttermilk until smooth (will be sticky).
Spread into a sprayed 8\" or 9\" round baking pan or pie dish.
Mix together the cheddar and parmesan cheese combination and the egg.
Spread over the batter.
Sprinkle with the sauted onion and poppyseeds.
Bake for 20 minutes.
Cut into wedges.