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.
Cook mixed vegetables according to package directions. Drain. Combine cooked vegetables, cheese, water chestnuts, onions and mayonnaise, stirring gently. Spoon mixture into a 1 1/2 quart casserole dish coated with cooking spray. Bake at 350 degrees for 20 minutes.
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.
Grease cookie sheet.
To soften vegetable flakes, in small bowl, combine 1/2 cup boiling water and dried mixed vegetable flakes; mix well.
Let stand 3 minutes; drain well.
May increase recipe, if needed.
Grease casserole dish.
Put in broccoli or mixed vegetables.
Put croutons on top.
Add can of soup and bake at 350\u00b0 over 30 to 40 minutes.
Put cheese on top and put back into oven, about 5 minutes, to melt.
(I have cooked my vegetables first, so they just need to be heated through with other ingredients.)
n the recipe.
You can sub any hard vegetable for the
Heat cream cheese and milk over low heat; stir until smooth. Add mixed vegetables and seasonings; mix well.
Pour into 1-quart casserole.
Cover with potatoes and top with tomato slices.
Bake at 350\u00b0 for 20 minutes.
Makes 4 servings.
nd soft.
Add the mixed vegetables, curry leaves, salt and
Chopped all vegetable and set aside.
Add the minced ginger, garlic, and oil to sauce pan on medium high and stir till fragrant.
Add scallops and cook for a minute.
Then add the mixed vegetables and cook for another minute or so.
Add the broth, soy sauce, and cook till almost a simmer.
Turn the heat to low and add the onions and the noodles to the dish.
Wait till it cools, the dish will thicken on it's on and divided into severing.
minutes.
Add the vegetable stock and bring to a
Cook vegetables, celery and onions all together, according to time on package.
Drain off water.
Mix cheese and mayonnaise together and add to vegetable mixture while hot, stirring until mixed well.
Add salt and pepper.
Melt butter, add Ritz crackers (crushed) and brown.
Put vegetable mix in casserole and top with cracker mix.
Bake at 325\u00b0 for 20 to 25 minutes.
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.
ith the additional flour. Dip vegetable in batter and deep-fry
s nice.
Heat the vegetable or coconut oil in a
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.
Pour vegetable oil at least 2-inches deep into wide skillet. Heat to 375\u00b0.
Beat the eggs with wire whisk; blend in 1/2 cup water.
Sprinkle the cake flour evenly over the liquid.
Stir in flour with whisk only until moist and large lumps disappear.
Mix the shrimp, mixed vegetables and onion into flour mixture.
Drop by spoonfuls into hot oil.
Fry until lightly golden.
Cook mixed vegetables as directed and drain.
Add onion, celery, mayonnaise and 1/2 cup grated cheddar cheese to vegetables. Pour into flat casserole dish.
Mix Ritz crackers, margarine and 1/2 cup grated cheddar cheese together.
Put this on top of vegetable mixture and bake at 300 for 30 - 40 minutes or until brown and bubbly.
In saucepan, bring mixed vegetables to a boil and cook until tender.
Saute onions in small amount of margarine or oil until just tender.
Drain vegetables and mix all other ingredients with vegetables.
Put in casserole dish.
Crush crackers and mix with melted margarine.
Sprinkle over vegetable mixture.
Bake in 350\u00b0 oven for 30 minutes.